1 medium onion
3/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon sugar
1-1/2 cups chicken broth
1/4 cup half-and-half cream
3 cups cubed cooked chicken
1 can (4 oz.) sliced mushrooms, drained
*6 pieces toast

In skillet, saute the onion, celery and green pepper in butter until tender. Stir in flour and sugar until paste forms. Gradually stir in the broth. Bring to a boil; and boil for 1 minute. Reduce heat and add the cream, chicken and mushrooms; heat thoughly. Serve over toast.

Yield: 6 servings

*TIP: I sometimes cook a small box of noodles and serve the mixture on top. :-)