Best 8 Creamed Chicken With Mushrooms And Peas On Toast Recipes

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Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving for more? Look no further than the delectable dish of creamed chicken with mushrooms and peas on toast. This classic comfort food combines the richness of creamy sauce, the savory flavors of chicken and mushrooms, the sweetness of peas, and the crunchiness of toasted bread. Whether you're a seasoned cook or a novice in the kitchen, this recipe will guide you through the simple steps to create a masterpiece that will impress your family and friends.

Let's cook with our recipes!

CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS



Chicken with Creamy Mushrooms and Snap Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 chicken cutlets (about 1 1/4 pounds), patted dry
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
All-purpose flour, for dredging
1 tablespoon unsalted butter
2 scallions, thinly sliced
8 ounces mushrooms (button, cremini, shiitake or a combination), quartered
1 1/4 cups low-sodium chicken broth
3/4 cup heavy cream
2 cups sugar snap peas, stemmed and halved lengthwise

Steps:

  • Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
  • Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 445 calorie, Cholesterol 152 milligrams, Sodium 140 milligrams, Protein 38 grams

20-MINUTE CREAMED CHICKEN WITH MUSHROOMS



20-Minute Creamed Chicken With Mushrooms image

Creamed chicken is a comfort food to many, and it makes an easy and tasty meal with rice, biscuits, toast, or puff pastry shells.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 18m

Yield 6

Number Of Ingredients 11

2 ounces (4 tablespoons) unsalted butter
4 tablespoons flour
1 cup seasoned chicken broth
1/2 cup half-and-half , or light cream
2 cups cooked and cubed chicken
1 (4-ounce) can mushrooms, undrained
1 tablespoon dry sherry
1 to 2 teaspoons chopped fresh parsley, optional
Salt, to taste
Freshly ground black pepper, to taste
6 puff pastry shells, toast points, biscuits, or rice, optional

Steps:

  • Gather the ingredients.
  • Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the chicken broth and cream. Continue cooking until thickened and smooth, stirring constantly.
  • Add the chicken pieces and the mushrooms with their liquid. Cook for 2 to 3 minutes, or until the creamed chicken mixture is hot and beginning to bubble.
  • Season to taste with salt and pepper and then stir in the sherry; heat through.
  • Serve over rice or pasta, on toast points, split biscuits, or in baked puff pastry shells. Sprinkle with chopped parsley, if desired.

Nutrition Facts : Calories 234 kcal, Carbohydrate 6 g, Cholesterol 75 mg, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, Sodium 386 mg, Sugar 1 g, Fat 18 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CREAMY MUSHROOM PEAS



Creamy Mushroom Peas image

This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas.

Provided by CHEETO

Categories     Side Dish     Vegetables     Green Peas

Yield 4

Number Of Ingredients 9

2 cups frozen green peas
2 tablespoons butter
1 cup sliced fresh mushrooms
1 small chopped onion
1 tablespoon all-purpose flour
1 cup light cream
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg

Steps:

  • Fill a small saucepan with one inch of water. Bring to a boil, add peas, and cook until tender, about 5 minutes. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Add mushrooms and onions, and cook for a few minutes, or until tender. Sprinkle flour over the mushrooms, and cook for 1 minute, stirring constantly. Gradually stir in cream, and season with salt, pepper and nutmeg. Cook, stirring until smooth and thick. Stir in peas, and remove from heat. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 16 g, Cholesterol 81.6 mg, Fat 24.7 g, Fiber 3.8 g, Protein 6.3 g, SaturatedFat 15.3 g, Sodium 292.9 mg, Sugar 5.2 g

CREAMED CHICKEN ON TOAST



Creamed Chicken on Toast image

Make a reimagined version of chipped beef on toast with our Creamed Chicken on Toast. This broccoli-dotted creamed chicken is as good as we've imagined!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 can (10-3/4 oz.) low sodium condensed cream of mushroom soup
1-1/2 cups broccoli florets, cooked, drained
1/2 cup milk
1/2 cup KRAFT Shredded Swiss Cheese
1 tsp. LEA & PERRINS Worcestershire Sauce
8 slices bread, toasted, cut diagonally in half

Steps:

  • Combine chicken breast strips, soup, broccoli, milk, cheese and Worcestershire sauce in saucepan; cook on medium heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally.
  • Serve spooned toast slices.

Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1000 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 4 g, Protein 21 g

CREAMY CHICKEN TOAST



Creamy Chicken Toast image

Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 13

12 ounces skinless, boneless chicken breast, cut into strips
salt to taste
1 tablespoon butter
2 tablespoons sliced green onions, white and lighter green parts, or to taste
½ red bell pepper, or to taste, diced
1 large jalapeno pepper, or to taste, seeded and diced
¼ cup chicken broth
1 ½ cups heavy cream
2 tablespoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
1 tablespoon chopped fresh tarragon
4 slices bread, toasted

Steps:

  • Season chicken with salt.
  • Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
  • Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
  • Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

Nutrition Facts : Calories 528.7 calories, Carbohydrate 17.1 g, Cholesterol 188.9 mg, Fat 41.7 g, Fiber 1.1 g, Protein 22.1 g, SaturatedFat 24.9 g, Sodium 382.2 mg, Sugar 2.3 g

CREAMED CHICKEN WITH MUSHROOMS AND PEAS ON TOAST



Creamed Chicken With Mushrooms and Peas on Toast image

This is an easy meal that can also be topped onto baked puff pastry shells, biscuits or rice, you can make this using leftover turkey in place of chicken, the onion and garlic may be omitted if desired, I like to add it in for extra flavor, this recipe may easily be doubled, servings is only estimated.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

4 tablespoons butter
7 -9 medium fresh button mushrooms, sliced
1 small onion, chopped
1 tablespoon fresh minced garlic (or to taste)
4 tablespoons flour
1 pinch cayenne pepper (optional or to taste)
2 cups canned chicken broth, undiluted
1 cup whipping cream, unwhipped
1/3 cup parmesan cheese (more for top if desired)
1 tablespoon chicken bouillon (or to taste)
1 1/2 cups shredded cheddar cheese
2 1/2 cups cooked chicken, cubed (or use cooked turkey)
2/3 cup frozen peas (or use corn)
salt (to taste, Iuse seasoned salt)
black pepper (lots of black pepper)
4 -6 slices Texas toast thick bread, toasted

Steps:

  • In a large skillet over medium-low heat, melt butter.
  • Cook the butter stirring with a wooden spoon until golden brown.
  • Add in sliced mushroom; cook until all the moisture is released.
  • Add in onions and garlic; cook stirring for about 3 minutes.
  • Add in flour and cayenne pepper and cook stirring with a wooden spoon for 1 minute, then slowly add in broth and stir with wooden spoon until thickened.
  • Add in whipping cream, Parmesan cheese, chicken bouillon, cubed chicken and peas.
  • Reduce the heat to low and cook stirring until heated through and thickened.
  • Add in cheddar cheese and stir until melted.
  • Simmer for about 20 minutes over low heat stirring often.
  • Season with seasoned salt or white salt and black pepper.
  • If you would like a thicker sauce just mix 1-2 tablespoons flour in 1/4 cup milk until smooth and add to the simmering sauce.
  • Divide the mixture onto the toast, then sprinkle with more Parmesan cheese if desired.

CREAM CHICKEN ON TOAST



Cream Chicken on Toast image

Easy recipe using canned or fresh cooked chicken. This is my husband's favorite dish. It is an adaptation of the Cream Chipped Beef on Toast such a favorite in the 1950's.

Provided by dodiemckee

Categories     Chicken

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
2 cups milk
1 (13 ounce) can chunk chicken or 1 -2 cup chopped cooked chicken

Steps:

  • Melt butter, add flour making a paste. Remove from heat and gradually add milk, stirring constantly. Return to heat and bring to a boil, add chicken and salt and pepper to taste. Allow chicken to become hot and remove from heat to serve on toast.

CREAMED CHICKEN AND MUSHROOMS



Creamed Chicken and Mushrooms image

-Dixie Merrill, Newark, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1/2 cup sliced fresh mushrooms
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon paprika
Dash ground nutmeg
1/2 cup chicken broth
1/4 cup milk
1 cup cubed cooked chicken
Hot cooked rice

Steps:

  • In a small saucepan, saute mushrooms in butter until tender. Stir in the flour, parsley, salt, paprika and nutmeg until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in chicken. Cook 2 minutes longer or until heated through. Serve over rice.

Nutrition Facts :

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for free-range chicken, organic vegetables, and freshly ground pepper.
  • Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space so that it can brown properly. If you overcrowd the pan, the chicken will steam instead of brown.
  • Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit before serving.
  • Don't overcook the sauce: The sauce should be thick and creamy, but not too thick. If you overcook the sauce, it will become dry and pasty.
  • Serve the creamed chicken immediately: This dish is best served fresh out of the pan. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days. When you're ready to serve, reheat it over low heat until warmed through.

Conclusion:

Creamed chicken with mushrooms and peas on toast is a classic comfort food dish that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!

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