Chicken à la king in toast cups

Pat the whole chicken dry, salt all over and in the cavity, slather with butter.

Roast at 375F; the book says 1 hour 45 minutes to 2 hours 15 minutes, about 70 minutes used here, to 158F and carryover to 165F.

Cut the crusts off six slices of bread; save the crusts to dry for breadcrumbs.

Butter one side of each slice and press butter side down into muffin cups.

Toast the cups at 375F for 12 minutes or until lightly browned.

Once cool, pull the chicken off the bone and roughly dice it; dice half a cup of green pepper.

Drain the canned mushrooms, reserving the juices; drain the pimientos.

Melt half a cup of butter over medium heat; add the green pepper and mushrooms and cook 5 minutes.

On low heat blend in the flour, salt and pepper; stir until bubbly.

Off the heat, stir in the light cream, chicken broth and a quarter cup of reserved mushroom juice; boil 1 minute.

If the flour lumps, next time blend it smooth with some of the liquid before adding the rest.

Add the diced chicken and the pimientos; heat through on the lowest heat.

Spoon a little into the bottom of each toast cup, set in, top with more; eat quickly before the bread goes soggy.