Chicken à la King - Charlene Fletcher

(Charlene pulled this out of a Betty Crocker cookbook and it has evolved over the years into this recipe.  We often make it with leftover turkey meat instead of chicken)

1-6oz can sliced mushrooms, drained (reserve ¼ cup liquid)

½ cup diced green pepper                 
½ cup butter or margarine
½ cup all-purpose flour                     
1 tsp. salt
¼ tsp. pepper                                       
2 cups light cream
1¾ cups chicken broth**                  
1-4oz jar pimento, chopped
2 cups cubed cooked chicken or turkey
                     
In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes.  Blend in flour, salt and pepper.  Cook over low heat, stirring until mixture is bubbly.  Remove from heat.  Stir in cream, broth and reserved mushroom liquid.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in chicken and pimiento; heat through.  ** Chicken broth can be made by dissolving 2 chicken bouillon cubes in 1¾ cups boiling water, or use 1 can (14oz) chicken broth.  Note: I use regular milk (or whatever milk I have on hand).  Also I do not add pimiento, but I do add frozen mixed vegetables to add color.  I also serve it over rice.  It helps to have everything ready before starting to cook because it goes pretty fast since you are stirring it all the time.