1/2 cup (1 stick) butter or margarine
1/2 cup all purpose flour
1-1/4 cup chicken broth (I use bouillon cubes)
1-1/3 cups milk
1/4 cup (or a small can-drained) mushrooms
2 tablespoons minced dried onion (or the equivalent amount of fresh-cook with butter)
1-1/2 cups cooked cubed chicken or turkey
1-1/2 to 2 cups frozen peas
small thing of chopped pimientos (not sure of the size-I don't use them)
cooked rice or toast
Melt butter in a saucepan (I use a 10" one with straight up-and-down sides). If using fresh onion, saute it now. Stir in flour. Stir and cook till bubbly. Stir in broth and milk. Bring to a boil, reduce heat slightly and cook 3 minutes-stir constantly. Add mushrooms, onion (if using dried), chicken and peas. Cook till heated through. Add pimientos. Serve over rice or toast.
note: I’ve started making this in a lower fat version: Use only 2 tbs of butter. Mix the flour with the milk and some of the broth (I use a shaker cup from Tupperware) before adding to the melted butter in the pan. Add the remaining broth and stir, then proceed as in the original recipe, bringing the mixture to a boil, reducing the heat, and then cooking for 3 minutes.