3/4 cup sliced mushrooms
3 tablespoons flour
1 1/2 cups milk
1/2 cup hot chicken broth
1 small jar (2 ounces) diced pimiento, drained
4 cups diced cooked turkey or chicken
Seasoned salt, to taste
Ground black or white pepper, to taste
Melt butter over medium-low heat. Sauté mushrooms until golden and tender. Add flour; stir until smooth. Slowly our on milk and stock, stirring constantly, and thickened and bubbly. Add pimiento, turkey, and seasoned salt and pepper. Cook until heated through, but do not boil.