Creamed Chicken with Mushrooms and Peppers

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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.

  • 8 slices Braum’s Butter Bread

    6 tablespoons Hiland Butter, divided

    1 (8-ounce) container J-M portabella mushrooms, sliced

    1 green pepper, diced small

    ¼ cup Shawnee Mills All-Purpose Flour

    3 cups Hiland Dairy Whole Milk

    3 cups cooked, chopped chicken or turkey

    1 small jar diced pimentos

    ½ teaspoon salt

    ⅛ teaspoon ground white pepper

  • Step 1Preheat oven to 275 degrees

    Step 2Trim crusts from butter bread, then lightly toast on a cookie sheet for 8-10 minutes.

    Step 3Saute the mushrooms and peppers in 2 tablespoons of the butter until fully cooked. Remove from pan and reserve for later.

    Step 4Reduce the heat and melt the remaining 4 tablespoons of butter

    Step 5Add the flour stirring until the mixture goes from grey to golden in color, about 4-5 minutes.

    Step 6Slowly 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.

    Step 7Return the sauteed mushrooms and peppers to pan, then add pimentos, salt and pepper. Stir to combine, and serve over the toast.

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