Creamy chicken, vegetables, and sauce served hot over crisp buttery toast. Perfect main dish for easy dining.
# What You’ll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced
→ Vegetables
02 - 1 cup mushrooms, sliced
03 - 1/2 cup red bell pepper, diced
04 - 1/2 cup frozen peas, thawed
05 - 1 small onion, finely chopped
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup chicken broth
10 - 1/4 cup heavy cream
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - 1/4 teaspoon dried thyme
→ Toast
15 - 4 slices hearty white or whole wheat bread
16 - 2 tablespoons butter
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Melt unsalted butter in a large skillet over medium heat. Add onion, mushrooms, and red bell pepper; sauté for 4 to 5 minutes until vegetables are softened.
02 - Stir in all-purpose flour and continue to cook, stirring constantly, for 1 minute to create a smooth roux.
03 - Gradually whisk in whole milk and chicken broth, ensuring the mixture remains smooth. Cook, stirring, until the sauce thickens, approximately 3 to 4 minutes.
04 - Add diced chicken breast, peas, heavy cream, salt, black pepper, paprika, and dried thyme to the skillet. Simmer gently while stirring occasionally for 5 to 7 minutes, until heated through and slightly thickened.
05 - While sauce simmers, toast bread slices in a toaster or oven until golden brown. Spread each slice with butter.
06 - Place a slice of toasted bread on each plate. Spoon chicken mixture generously over toast and garnish with chopped fresh parsley if desired.
