Cream Chicken over Toast

 Flashback retro dinner, Creamed Chicken over Toast, prepared with Peas and Mushrooms…

Creamed Chicken over Toast

INGREDIENTS

  • 2 cups cooked shredded chicken
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups lower sodium chicken stock or broth
  • 1 cup milk
  • 2 full teaspoons onion powder
  • 1 tablespoon no salt original season blend
  • salt and pepper to taste
  • 1 cup frozen peas
  • 4 ounces sliced mushrooms, cooked in a small skillet with 1 tablespoon butter, set aside

DIRECTIONS

  • In a large skillet on medium heat, add butter to melt, next add flour and whisk together cook while stirring for a minute or two.
  • Add chicken broth slowly while using whisk to stir, liquid will start to thicken, slowly add milk.
  • Keep stirring with whisk, add the seasonings and salt and pepper to taste.
  • Turn heat down to low and add the chicken, peas, and cooked mushrooms, stir to mix everything evenly. Cook and stir until chicken and peas are hot, turn heat down to simmer.
  • Make several slices of toast as many as you need, usually 2 pieces per person, and butter one side. Cut toast diagonally, layer toast on plates and top with creamed chicken. Turn off heat.
  • Should serve about 4. Enjoy!