Chicken'n' Vegetable Casserole

1/4 cup butter

1/4 cup all-purpose flour

1 1/2 cups chicken broth

1 10-oz-pkg. frozen peas and carrots, cooked

1/4 cup chopped pimentos

1 med onion chopped

1/4 cup chopped green pepper

1 tablespoon butter

1 envelope instant mashed potatoes

1/4 teaspoon seasoning salt

Melt butter, blend flour, and gradually add chicken broth to make a smooth sauc e. Cook over low heat until thick, stirring constantly. Add seasoning salt and mushroom soup. Add peas and carrots, pimentos and onion. Saute green pepper in butter; add to mixture. Pour into greased casserole. Prepare potatoes accord ing directions on package. Top casserole with mashed potatoes using a pastry tube. Bake at 400? for 20 minutes. Yield : 10 servings.