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You can use a 4-ounce can of mushroom stems and pieces, drained, instead of the fresh mushrooms. Add the mushroom liquid with the milk in step 2 for a mightier mushroom flavor.

1/2 cup margarine or butter

1 small green bell pepper, chopped (1/2 cup)

3 ounces mushrooms, sliced (about 1 cup)

1/2 cup Gold MedalŪ all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups milk

1 1/4 cups chicken broth

2 cups cut-up cooked chicken or turkey

1 jar (2 ounces) diced pimientos, drained

3 cups hot cooked rice or 12 toasted bread triangles

1. Melt margarine in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in margarine, stirring occasionally, until bell pepper is crisp-tender.

2. 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.

1 Serving: 395 calories (180 calories from fat); 20 g fat (5 g saturated); 40 mg cholesterol; 660 mg sodium; 35 g carbohydrate (1 g dietary fiber); 20 g protein.