Creamed Chicken with Mushrooms and Peppers
Mushrooms, peppers and chicken are added to a creamy white sauce for comfort food that’s easy enough to make on a busy weeknight.
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Ingredients
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- 8 slices Braums Butter Bread
- 6 tablespoons Hiland Butter, divided
- 1(8 oz) container J-M Portabella Mushrooms, sliced
- 1 green pepper, diced small
- 1/4 cup Shawnee Mills All-Purpose Flour
- 3 cups Hiland Dairy Whole Milk
- 3 cups cooked, chopped chicken or turkey
- 1 small jar diced pimentos
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- Preheat oven to 275 degrees
- Trim crusts from butter bread, then lightly toast on a cookie sheet for 8-10 minutes.
- Saute the mushrooms and peppers in 2 tbsps of the butter until fully cooked. Remove from pan and reserve for later.
- Reduce the heat and melt the remaining 4 tbsps of butter
- Add the flour stirring until the mixture goes from grey to golden in color, about 4-5 minutes.
- Slowly add the milk while stirring. When it begins to thicken, add the chicken or turkey and allow this mixture to simmer for about 5 minutes.
- Return the sauteed mushrooms and peppers to pan, then add pimentos, salt and pepper. Stir to combine, and serve over the toast.