# List of ingredients:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 oz)
→ Vegetables
02 - 1 cup mushrooms, sliced
03 - 1/2 cup red bell pepper, diced
04 - 1/2 cup frozen peas, thawed
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
17 - 2 tablespoons chopped fresh parsley (optional)
# How to make it:
01 - In a large skillet over medium heat, melt 3 tablespoons butter. Add chopped onion, sliced mushrooms, and diced red bell pepper. Sauté for 4 to 5 minutes until vegetables are softened.
02 - Sprinkle the flour into the skillet and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in whole milk and chicken broth until mixture is smooth. Continue stirring and cook for 3 to 4 minutes until sauce thickens.
04 - Stir in diced cooked chicken, thawed peas, 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 the bread slices until crisp. Spread each slice with butter.
06 - Place one toasted bread slice on each serving plate. Spoon the chicken mixture generously over the toast. Garnish with chopped fresh parsley if desired.
