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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon butter or stick margarine |
3 cups sliced mushrooms (about 8 ounces) |
1/2 cup finely chopped green bell pepper |
1/4 cup minced green onions |
1/3 cup all-purpose flour |
1 cup 2% reduced-fat milk |
1 cup chicken stock |
3 tablespoons dry sherry |
2 tablespoons (1 ounce) 1/3-less-fat cream cheese |
2 cups chopped cooked chicken |
1/2 cup chopped bottled roasted red bell peppers |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
8 (1-ounce) slices white bread, each toasted and sliced in half diagonally |
2 tablespoons chopped fresh parsley |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Add the mushrooms; sauté 3 minutes. Add green bell pepper and onions, and sauté 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture; cook 1 minute, stirring constantly.
2. Combine milk, Chicken Stock, and sherry. Gradually add milk mixture to pan, stirring with a whisk until blended. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth.
3. Stir in chicken, red bell peppers, salt, and nutmeg; cook 1 minute. Remove from heat. Arrange 4 toast pieces on each of 4 plates; spoon 1 cup chicken mixture over toast. Sprinkle evenly with parsley.
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