Ingredients
- 3 tablespoons butter (or as desired)
- Sliced button mushrooms (amount desired)
- 1 small onion, chopped
- 2 garlic cloves, minced garlic
- 1/4 cup all-purpose flour
- Pinch cayenne pepper (optional and to taste)
- 2 cups low-sodium chicken broth (undiluted)
- 1 cup heavy cream (33% whipping cream, unwhipped)
- 1/3 cup grated parmesan cheese (more for top if desired)
- 1 tablespoon chicken bouillon granules (or to taste)
- 1 1/2 cups shredded cheddar cheese
- 2 1/2 cups cooked chopped chicken (or use cooked turkey)
- 2/3 cup frozen peas (or use corn)
- Salt and pepper, to taste
- 4 to 6 bread slices (thick slices such as Texas toast, toasted)
How to Make
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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.
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Step 2: Add in onions and garlic; cook stirring for about 3 minutes.
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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.
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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.
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Step 5: Mix in the cheddar cheese and stir until melted.
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Step 6: Simmer mixture for about 20 minutes over low heat stirring often.
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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).
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Step 8: Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired. Delicious!
We hope you enjoy this recipe!
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