# What You Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms
03 - 1/2 cup diced red bell pepper
04 - 1/2 cup thawed frozen peas
05 - 1 small onion, finely chopped
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - 1/2 cup chicken broth
10 - 1/4 cup heavy cream
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon paprika
14 - 1/4 teaspoon dried thyme
→ Toast
15 - 4 slices hearty white or whole wheat bread
16 - 2 tablespoons butter, for toasting
→ Garnish (optional)
17 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Melt 3 tablespoons of butter in a large skillet over medium heat. Add finely chopped onion, sliced mushrooms, and diced red bell pepper. Cook for 4 to 5 minutes until the vegetables soften.
02 - Sprinkle 3 tablespoons of all-purpose flour over the vegetables and cook while stirring constantly for 1 minute to form a roux.
03 - Gradually whisk in 2 cups of whole milk and 1/2 cup of chicken broth. Stir continuously until the mixture becomes smooth and thickens, approximately 3 to 4 minutes.
04 - Add diced cooked chicken, thawed peas, 1/4 cup of heavy cream, salt, black pepper, paprika, and dried thyme. Simmer gently for 5 to 7 minutes, stirring occasionally, until heated through and slightly thickened.
05 - While the sauce simmers, toast 4 slices of bread until crisp. Spread each slice with butter immediately after toasting.
06 - Place a buttered toast slice on each plate and spoon the chicken mixture generously over the top. Garnish with chopped fresh parsley if desired.
