Print

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.

Scale

Ingredients

Scale
  1. 8 slices Braums Butter Bread
  2. 6 tablespoons Hiland Butter, divided
  3. 1(8 oz) container J-M Portabella Mushrooms, sliced
  4. 1 green pepper, diced small
  5. 1/4 cup Shawnee Mills All-Purpose Flour
  6. 3 cups Hiland Dairy Whole Milk
  7. 3 cups cooked, chopped chicken or turkey
  8. 1 small jar diced pimentos
  9. 1/2 teaspoon salt
  10. 1/8 teaspoon ground white pepper
  1. Preheat oven to 275 degrees
  2. Trim crusts from butter bread, then lightly toast on a cookie sheet for 8-10 minutes.
  3. Saute the mushrooms and peppers in 2 tbsps of the butter until fully cooked. Remove from pan and reserve for later. 
  4. Reduce the heat and melt the remaining 4 tbsps of butter
  5. Add the flour stirring until the mixture goes from grey to golden in color, about 4-5 minutes.
  6. 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.
  7. Return the sauteed mushrooms and peppers to pan, then add pimentos, salt and pepper. Stir to combine, and serve over the toast.

Find it online: https://www.miocoalition.com/recipes/creamed-chicken-with-mushrooms-and-peppers/