In a medium-sized saucepan over medium heat, melt the margarine.
Sauté the green pepper, onion, and celery in the margarine. Set
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.