# What you need:
→ Chicken
01 - 2 cups cooked chicken breast, diced (about 10.5 oz)
→ Vegetables
02 - 1 cup sliced mushrooms (about 3.5 oz)
03 - ½ cup diced red bell pepper (about 2.8 oz)
04 - ½ cup frozen peas, thawed (about 2.8 oz)
05 - 1 small onion, finely chopped (about 3 oz)
→ Sauce
06 - 3 tablespoons unsalted butter
07 - 3 tablespoons all-purpose flour
08 - 2 cups whole milk
09 - ½ cup chicken broth
10 - ¼ cup heavy cream
11 - ½ teaspoon salt
12 - ¼ teaspoon ground black pepper
13 - ¼ teaspoon paprika
14 - ¼ 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
# How to Make It:
01 - Melt 3 tablespoons butter in a large skillet over medium heat. Add chopped onion, sliced mushrooms, and diced red bell pepper. Sauté for 4 to 5 minutes until softened.
02 - Sprinkle in 3 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually whisk in 2 cups whole milk and ½ cup chicken broth, stirring continuously until the mixture thickens, approximately 3 to 4 minutes.
04 - Stir in diced cooked chicken, thawed peas, ¼ cup 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 - Toast 4 slices of bread until crisp and spread each slice with butter.
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.
