Chicken a la King

Cooking Light magazine. Original recipe here.

object2=">1 teaspoon butter or stick margarine
object2=">3 cups sliced mushrooms (about 8 ounces)
object2=">1/2 cup finely chopped green bell pepper I used red pepper
object2=">1/4 cup minced green onions I used a very small yellow onion
object2=">1/3 cup all-purpose flour
object2=">1 cup 2% reduced-fat milk
object2=">1 cup Chicken Stock I used chicken boullion
object2=">3 tablespoons dry sherry
object2=">2 tablespoons (1 ounce) 1/3-less-fat cream cheese
object2=">2 cups chopped cooked chicken
object2=">1/2 cup chopped bottled roasted red bell peppers
object2=">1/2 teaspoon salt
object2=">1/8 teaspoon ground nutmeg
object2=">8 (1-ounce) slices white bread, each toasted and sliced in half diagonally
object2=">2 tablespoons chopped fresh parsley

Preparation

Melt butter in a large nonstick skillet over medium-high heat. Add the mushrooms; sauté 3 minutes. Add green bell pepper and onions I added garlic here too, and sauté 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture; cook 1 minute, stirring constantly.

Combine milk, Chicken Stock, and sherry. Gradually add milk mixture to pan, stirring with a whisk until blended. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth.

Stir in chicken, red bell peppers, salt, and nutmeg; cook 1 minute. Remove from heat. Arrange 4 toast pieces on each of 4 plates; spoon 1 cup chicken mixture over toast. Sprinkle evenly with parsley.

Hooray for recipes that use up leftovers! I used the leftover chicken from the other night's roast chicken and the leftover bread I made in the bread machine.

This was really good! It had good flavor and seems to be a healthier version of comfort food. We ate most of the pan for dinner, and I'll have the leftovers for lunch today.

No pictures today... M looks at me like an idiot when I take pictures "Why are you taking a picture of your first bread? You're going to look back and think 'Why was I such an idiot?'"