Creamed Chicken


1/4 C. (1/2 stick) butter
1/4 C. flour
2 C. whole milk
1/4 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 tsp. Worcestershire sauce
1 T. grated onion
1/4 C. chopped green peppers
1 (2 oz.) jar chopped pimentos, drained
2 C. cooked, diced chicken

In large saucepan, melt butter. Blend in flour and gradually stir in milk. Cook, stirring constantly, until thickened. Add remaining ingredients. Heat thoroughly. Serve over corn bread squares, pastry shells or toast points.