Creamed Chicken With Mushrooms and Peas on Toast

READY IN: 25mins


  • 4
    tablespoons butter
  • 7 -9
    medium fresh button mushrooms, sliced
  • 1
    small onion, chopped
  • 1
    tablespoon fresh minced garlic (or to taste)
  • 4
    tablespoons flour
  • 1
    pinch cayenne pepper (optional or to taste)
  • 2
    cups canned chicken broth, undiluted
  • 1
    cup whipping cream, unwhipped
  • 13
    cup parmesan cheese (more for top if desired)
  • 1
    tablespoon chicken bouillon (or to taste)
  • 1 12
    cups shredded cheddar cheese
  • 2 12
    cups cooked chicken, cubed (or use cooked turkey)
  • 23
    cup frozen peas (or use corn)
  • salt (to taste, Iuse seasoned salt)
  • black pepper (lots of black pepper)
  • 4 -6
    slices Texas toast thick bread, toasted


  • In a large skillet over medium-low heat, melt butter.
  • Cook the butter stirring with a wooden spoon until golden brown.
  • Add in sliced mushroom; cook until all the moisture is released.
  • Add in onions and garlic; cook stirring for about 3 minutes.
  • 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.
  • 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.
  • Add in cheddar cheese and stir until melted.
  • Simmer for about 20 minutes over low heat stirring often.
  • 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.
  • Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.