A hearty and creamy dish, this retro recipe has veggies, chicken and toasted baguettes. The flavors are crowd-pleasing and a great way to get kids to eat veggies in a new way.
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:41x
Category:Entrées
Ingredients
Scale
4 tablespoons (1/2 stick) unsalted butter
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped cremini mushrooms
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/2 cup low-sodium chicken broth
2 cups cubed cooked chicken (see Note)
1/4 cup chopped pickled cherry peppers
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
Freshly ground black pepper
Baguette, cut into four pieces, for serving
Instructions
In a large skillet, melt the butter over medium-high heat. Add the bell pepper and onion and cook, stirring, for about 4 minutes. Add the mushrooms and cook for 2 to 3 minutes more.
Add the flour and stir well. While stirring, add the milk and broth. Bring the mixture to a boil while stirring frequently, then reduce the heat to medium-low. Add the chicken, cherry peppers, garlic powder, salt, and black pepper and mix well. Cook, stirring, until the mixture has thickened, about 5 minutes.
Serve over baguette.
Notes
To cook the chicken, place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350 degrees F for 30 minutes. Cut into cubes.
