Chicken à la King I

Dissolve the chicken bouillon cubes in hot tap water and set aside.

Melt margarine in a large saucepan over medium heat, then add flour and stir constantly to form a smooth roux.

Gradually pour the bouillon mixture into the roux while stirring continuously to avoid lumps and create a smooth sauce.

Add the chopped onion to the sauce and cook until softened, stirring occasionally.

Stir in the diced cooked chicken, cooked peas, drained mushrooms, sliced carrots, and chopped pimento.

Season with salt and stir well to combine all ingredients.

Heat through until the mixture is warm throughout and all ingredients are evenly distributed.

Serve hot over toast points, puff pastry shells, or rice.