In saucepan, melt 1/4 cup butter, margarine, or chicken fat; blend in 1/3 cup all-purpose flour and 1/2 teaspoon salt. Add 1 cup chicken broth and 1 cup milk all at once. Cook, stirring constantly, till sauce is thick and bubbly. Add 2 cups diced cooked chicken, 1 (3 ounce) can sliced mushrooms, drained and 1/4 cup chopped canned pimento. Heat through. Serve over toast points. Makes 5 servings.