Chicken (Or Turkey) a La King

This is the Chicken a la King recipe from my first cookbook, a Betty Crocker version, circa 1980. The pages are dog eared and/or missing, full of rips and tears, and thoroughly used. I am submitting this recipe to keep it past the life of my old beloved cookbook. I have used this recipe for day after Thanksgiving turkey leftovers since I began making my own turkey. It's just as important now to my family as the Thanksgiving bird in its first form.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 pot

Ingredients

• 1 (14 ounce) can mushroom stems and pieces, drained (reserve liquid)
• 1  small green bell peppers, chopped or 1⁄2 cup  chopped green bell pepper
• 1⁄3 cup margarine or 1⁄3 cup butter
• 1⁄2 cup all-purpose flour
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 teaspoons instant chicken bouillon
• 1 1⁄2 cups milk
• 1 1⁄4 cups hot water
• 2  cups  cut up chicken or 2  cups turkey
• 1 (4 ounce) jar  whole pimiento, chopped
•  toast or   hot mashed potatoes or   waffles or  rice or   noodles

Directions

1. Cook and stir mushrooms and green pepper in margarine or butter over medium heat 5 minutes, remove from heat.
2. Blend in flour, salt and pepper.
3. Cook over low heat, stirring constantly, until the mixture is bubbly; remove from heat.
4. Stir in instant bouillon, milk, water and reserved mushroom liquid.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in chicken and pimiento; heat through.
8. Serve over toast, hot mashed potatoes, waffles, rice or noodles.