Chicken a la King

3 lbs. chicken tenders
1 lb. mushrooms, sliced and microwaved to cook
½ c. green pepper
½ c. pimiento, chopped and drained

cream sauce:
½ c. butter
¼ tsp. pepper
½ c. flour
1 tsp. salt
2 c. chicken broth
2 c. half n half cream

Melt butter. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Slowly stir in broth and cream. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Add chicken, pimento, mushrooms. Continue cooking until heated through. Serve hot in pastry shells, over biscuits, toast, noodles, or rice. Serves 8.