Creamed Chicken With Mushrooms and Peas on Toast

"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, the onion and garlic may be omitted if desired, I like to add it in for extra flavor, this recipe may easily be doubled, servings is only estimated."
photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
Ready In:


  • 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.

Questions & Replies

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  1. giani23
    Whole family loved; looked up comfort foods in Webster's and this dish was there. I don't like to rate dishes 5 stars unless they're truly worthy of best in class status, and I thought this definitely was. Didn't change a thing. Great job.
  2. Tom Collins
    I gave this dish 7 stars but only 5 showed up...What's up with that???<br/>Used chicken...Left out the cheese...Used 2% milk...1st time on mashed potatos...2nd time on buttermilk biscuits...<br/>I too ate this for lunch at school back in the 50s-60s...Missed it ever since...
  3. Music-Chef
    I have to say that the photo that goes with this recipe does not look anything like what the actual dish does- the photo does not do it justice and I almost did not even try this recipe because of how nasty the photo looked! It is absolutely delicious though and it's so thick and creamy that you can put it in a bread bowl and have a meal of it's own! Thanks again Kittencal for yet another wonderful recipe!
  4. cyndimarcus
    This was GREAT! I didn't have quite a few ingredients on hand, but it still turned out great. Second recipe I've tried of Kittencal's and they were both outstanding.
  5. Colorado Lauralee
    Kittencal, loved the idea........ I made a few changes, due to what was on hand, but we loved it! I used a small can of mushrooms , a 5 ounce can of canned milk+ soy milk to make 1 cup whipping cream, peas and toasted chibatta bread!!! Thanks Kittencal for the recipe. Lauralee



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