Creamed Chicken With Mushrooms & Peppers

Creamed Chicken with Mushrooms & Peppers

8 slices Braum’s Butter Bread

6 tablespoons Hiland Butter, divided

1 (8-ounce) container J-M portabello mushrooms, sliced

1 green pepper, diced small

¼ cup Shawnee Mills All-Purpose Flour

3 cups Hiland Dairy Whole Milk

3 cups cooked, chopped chicken or turkey

1 small jar diced pimentos

½ teaspoon salt

? teaspoon ground white pepper

1. Preheat oven to 275 degrees.
2. Cut crusts from butter bread, then lightly toast on a cookie sheet for 8-10 minutes.
3. Sauté the mushrooms and peppers in 2 tablespoons of the butter until fully cooked. Remove from pan and reserve for later.
4. Reduce the heat and melt the remaining 4 tablespoons of butter,
5. Add the flour stirring until the mixture goes from grey to golden in color, about 4-5 minutes.
6. Slowly add the milk while stirring. When it begins to thicken, add the chicken or turkey and allow this mixture to simmer for about 5 minutes.
7. Return the sauteed mushrooms and peppers to pan, then add pimentos, salt and pepper. Stir to combine, and serve over the toast.