Kittencal's Creamed Chicken & Peas On Toast

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Recipe: #16354

December 15, 2014

"One of my late husband's favorite meals! This is an easy meal that can also be topped onto baked puff pastry shells, biscuits or rice, you can make this using leftover turkey in place of chicken. Servings is only estimated."

Original is 6 servings


  • Serving Size: 1 (200.4 g)
  • Calories 307.7
  • Total Fat - 20.5 g
  • Saturated Fat - 12.5 g
  • Cholesterol - 101.7 mg
  • Sodium - 720.9 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 1 g
  • Protein - 15.7 g
  • Calcium - 350.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large skillet over medium-low heat, melt butter. Cook the butter stirring with a wooden spoon until golden brown, watch the butter does not burn). Add in sliced mushrooms; cook until all the moisture is released.

Step 2

Add in onions and garlic; cook stirring for about 3 minutes.

Step 3

Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.

Step 4

Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas. Reduce the heat to low and cook stirring until heated through and thickened.

Step 5

Mix in the cheddar cheese and stir until melted.

Step 6

Simmer mixture for about 20 minutes over low heat stirring often.

Step 7

Season with seasoned salt or white salt and black pepper. (If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce).

Step 8

Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired. Delicious!


No special items needed.

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