Ingredients
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4 tablespoons butter
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7 -9 medium fresh button mushrooms, sliced
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1 small onion, chopped
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1 tablespoon fresh minced garlic (or to taste)
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4 tablespoons flour
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1 pinch cayenne pepper (optional or to taste)
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2 cups canned chicken broth, undiluted
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1 cup whipping cream, unwhipped
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1/3 cup parmesan cheese (more for top if desired)
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1 tablespoon chicken bouillon (or to taste)
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1 1/2 cups shredded cheddar cheese
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2 1/2 cups cooked chicken, cubed (or use cooked turkey)
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2/3 cup frozen peas (or use corn)
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salt (to taste, Iuse seasoned salt)
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black pepper (lots of black pepper)
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4 -6 slices Texas toast thick bread, toasted
Instructions
- 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.