• 1 tbsp unsalted margarine
• ¼ cup chopped green pepper
• 1 tbsp grated onion
• ¼ cup diced celery
• ¼ cup chicken broth
• 1 cup pareve milk
• 2 tbsp flour
• ¾ tsp seasoned salt
• 1 tbsp chopped pimento
• 1 cup diced cooked chicken
• Salt and black pepper to taste

In a blender cup, combine the chicken broth and pareve milk. Add the flour and salt. Cover and blend at high speed until foamy. Transfer the mixture to a medium-sized heavy saucepan. Cook, stirring constantly to make a smooth sauce. Add the sautéed vegetables, pimento, and chicken. Heat thoroughly together. Add salt and pepper to taste. Serve hot over rice or toast if desired. Or, to add pizazz, serve in a patty case covered with the lid.

Serves 4