Creamy Chicken Toast Recipes

CREAMED CHICKEN WITH MUSHROOMS AND PEAS ON TOAST

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 OVER TOAST

Steps:

• 1. one whole chicken {you can buy store bought broth to save alot of time but i feel boiling the chicken gives it much better taste and you have the meat also }
• 2. after boiling pull chicken off the bone reserving the broth
• 3. add chicken back into broth
• 4. mix flour and water to form a paste as you would do for gravy{ cause this is what you are making} gradually stir in a little milk about 1/4 cup add to your chicken broth stirring constantly so doesnt get lumpy
• 5. when gravy is made turn on low drain peas and add to your gravy
• 6. salt and pepper to your taste
• 7. toast your bread and pour gravy over it....yummm now sit back and enjoy this comfort food
• 8. just a side note: if any left over of gravy it can be froze this recipe makes alot .you can just buy legs or thighs and use them .....we have found this recipe very versatile you can use left overs for breakfast or make for lunch...you can also add finely chopped carrots along with the peas

CREAMY CHICKEN AND ASPARAGUS ON TOAST

Steps:

• Preheat oven to 400°; preheat a big skillet over med-high heat with 2 tablespoons olive oil.
• Add in onion, thyme, and garlic; season with salt and pepper; cook, stirring frequently for 5-8 minutes until nice and brown.
• Remove onions from the pan; add in the remaining olive oil and 1 tablespoon butter.
• Add in the chicken; season with salt and pepper; cook until lightly browned 3-4 minutes on each side.
• While the chicken is cooking, split the French bread in half lengthwise, just shy of cutting it completely through.
• Dig out some of the insides of the bread and discard.
• Push the bread open and flatten out to keep it open.
• In a small bowl, combine the remaining 5 tablespoons butter, a little salt and pepper, and 3 tablespoons parsley; evenly spread mixture on the inside of the bread.
• Cut the buttered loaf into 4 portions, arrange on a cookie sheet; transfer to oven and bake about 5 minutes until golden brown.
• Remove toasted bread from oven, set aside on the cookie sheet, and switch the broiler on.
• Add the browned onions back to the skillet with the chicken; dust with the flour and continue to cook for 1 minute.
• Whisk in the white wine, stock, and half-and-half; bring to a simmer.
• Add in the asparagus and continue to cook 2-3 minutes, or until the asparagus are tender and the sauce is thick.
• In a small bowl, combine the grated cheese with the bread crumbs; toss to coat the cheese evenly with the breadcrumbs.
• Stir the remaining parsley and chopped ham into the chicken and sauce.
• Divide the creamy chicken into 4 portions in the pan, then transfer each portion to top the toasted bread.
• Sprinkle a little of the cheese on top of the chicken, then transfer the cookie sheet to the broiler to melt and brown the cheese.

CREAM CHICKEN ON TOAST

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.