1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
In a large saucepan, melt butter; stir in flour and salt until smooth. Add the broth and milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Stir in the chicken, mushrooms and pimientos; heat through. Serve with toast points.