ORIENTAL CHICKEN

1/2 c. butter

1/2 c. flour

1 tbsp. salt

1 c. cream

3 c. milk

2 c. chicken stock

2 c. cubed chicken

1/2 c. sauteed sliced mushrooms

1/2 c. blanched almonds

1 c. sliced water chestnuts

1/4 c. pimento strips

1/4 c. sherry

Melt butter in top of double boiler, add flour and salt, cook until bubbly – add cream, milk and chicken stock, stirring until smooth.

Cook over hot water for 30 minutes.

Just before serving, add the remaining ingredients and heat thoroughly.

Serve over souffle, rice, or cheese shell.