in large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blen 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 pimento. Heat through. Serve hot over toast or cooked Puff Pastry Shells.