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.
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.
