CREAMED CHICKEN

White Sauce:
9 Tbsp. butter or margarine
12 Tbsp. flour
3/4 tsp. salt
dash white pepper
1 tsp. Accent (optional)

Melt butter.  Blend in flour, salt, etc.  Add (all at once):

1 cup milk
1 cup half & half
1 cup chicken stock

Cook over medium heat, stir constantly until mixture thickens and bubbles (set aside).

Saute (in about 3 Tbsp. butter)
1/2 cup chopped green onions
2 cup diced celery
1 bottle (small) diced pimento

Don't overcook.  Fold into white sauce.  Add:

2 cups cooked chicken chunks
1/2 cup water chestnuts (diced)

Also can add mushrooms if desire.  Serve in tart shells or on toast.
Serves 6-8.