# Components:
→ Chicken
01 - 2 cups cooked chicken breast, diced (approximately 10.5 ounces)
→ Vegetables
02 - 1 cup sliced mushrooms
03 - ½ cup diced red bell pepper
04 - ½ 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 - 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
# Directions:
01 - Melt 3 tablespoons butter in a large skillet over medium heat. Add the chopped onion, sliced mushrooms, and diced bell pepper; sauté for 4 to 5 minutes until softened.
02 - Stir in the flour and cook continuously for 1 minute to create a roux.
03 - Gradually whisk in the whole milk and chicken broth, stirring until the mixture is smooth and thickened, about 3 to 4 minutes.
04 - Add 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 - Toast the bread slices until crisp and spread each slice with butter while warm.
06 - Place a slice of buttered toast on each plate. Spoon the chicken mixture generously over the toast and garnish with fresh parsley if desired.
