Created by KittenCal on December 15, 2014
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!