1/2 cup butter or margarine
1 small green bell pepper, chopped
3 ounces fresh mushrooms, sliced
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups skim milk
1 1/4 cups fat-free and/or low sodium chicken broth
2 cups cut-up cooked chicken(or turkey, or can of tuna)
1 jar (2 ounces) diced pimientos, drained
Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat.
Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.