Creamed Turkey

3 tablespoons butter

3/4 cup sliced mushrooms

3 tablespoons flour

1 1/2 cups milk

1/2-cup hot chicken or turkey stock

1 small jar (2 ounce) diced pimiento

4 cups diced cooked chicken

Salt

Celery salt

Melt butter over medium-low heat. Sauté mushrooms. Add flour; stir until smooth. Slowly our on milk and stock, stirring constantly, and thickened and bubbly. Add pimiento, chicken, salt, and celery salt. Cook until heated through, but not boiling.