Pineapple Cream Chicken

1/4 c. butter
1/3 c. flour
1 c. milk
1 c. chicken broth
1 1/2 lbs cooked chicken (diced)
1 20oz can of pineapple chunks, drained
1 green pepper (optional)

Heat butter in skillet and if desired, stir fry peppers for 5 minutes. Remove peppers, but leave remaining melted butter in skillet. Add flour to skillet and stir until mixed. In a separate bowl, combine milk and chicken broth, then slowly add to skillet, stirring well until the sauce is lump free. Heat over medium heat until thick, but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired.

On cooking day: Thaw, then heat in saucepan. Salt and pepper to taste. Serve with rice or noodles