Chicken a la King

1/2 cup butter  
1 small green bell pepper, chopped (~ 1/2 cup) 
3 ounces fresh mushrooms, sliced 
1/2 cup 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 2oz. jar diced pimientos, drained 
toast triangles
Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender. 

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 toast triangles. 

*Has garlic and onion in the chicken broth
**Can be altered to not have garlic and onion by making your own chicken broth