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PREPARATION:In a skillet over medium-low heat, sauté mushrooms in butter; remove mushrooms with a slotted spoon and keep warm. Blend flour into drippings in skillet. Gradually stir in hot chicken broth, half-and-half, and salt and pepper. Cook, stirring constantly, for 10 minutes. Combine chicken, ham, green pepper, mushrooms, and pimiento; add to sauce mixture. Heat and serve on cornbread squares or wedges. Serves 6 to 8.
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