Clean and slice the mushrooms.

Sauté the sliced mushrooms in butter until softened.

Add the chopped green pepper to the sautéed mushrooms.

Cook the mushrooms and green pepper over low heat for 5 minutes, stirring occasionally.

Remove the cooked vegetables from the skillet and set aside.

Stir the all-purpose flour and salt into the same skillet.

Gradually add the half and half to the skillet, stirring constantly to prevent lumps.

Dissolve the chicken bouillon cubes in boiling water.

Add the bouillon mixture to the skillet and blend thoroughly.

Bring the sauce to a boil and cook for 2 minutes, stirring constantly to thicken.

Add the cooked chicken, sautéed vegetables, and pimento to the sauce.

Stir gently to combine all ingredients.

Simmer for a few minutes to heat through.

Serve the Chicken A La King hot over rice or biscuits.