Creamed Chicken With Mushrooms And Peppers Recipe


Cooking Time10 MinDifficulty LevelEasy
Health IndexHealthyServings6
MethodMain Ingredient


 Unsalted butter/Margarine2 Tablespoon
 Mushrooms4 Ounce, sliced to make 1 1/2 cups
 Sweet green pepper1 Small, cored, seeded and diced to make 3/4 cup
 All purpose flour1⁄4 Cup (4 tbs)
 1% low fat milk2 Cup (32 tbs)
 Cooked chicken15 Ounce, cut into bite size pieces to make 3 cups
 Finely chopped pimientos1⁄2 Cup (8 tbs), well drained
 Salt1⁄4 Teaspoon (Adjust Quantity As Per Taste)
 White pepper1⁄8 Teaspoon (Adjust Quantity As Per Taste)
 Dry sherry1 Tablespoon
 Bread slices4 (White / Whole Wheat)
 Minced parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 305 Calories from Fat 130

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 5.7 g28.5%

Trans Fat 0 g

Cholesterol 69.8 mg

Sodium 282.7 mg11.8%

Total Carbohydrates 20 g6.5%

Dietary Fiber 1.7 g6.9%

Sugars 5.7 g

Protein 23 g46.4%

Vitamin A 37.6% Vitamin C 79.3%

Calcium 12.4% Iron 13.1%

*Based on a 2000 Calorie diet


1. ln a deep 12-inch nonstick skillet, melt the butter over moderate heat. Add the mushrooms and green pepper and saute for 5 minutes or until tender. Whisk in the flour and cook until bubbly.
2. Gradually whisk in the milk and cook, stirring frequently, for 5 minutes or just until thickened (do not boil). Stir in the chicken, pimientos, salt, and white pepper and cook until heated through. Stir in the sherry if you wish.
3. Toast the bread and cut each slice diagonally into 4 triangles. Place A triangles on each plate, ladle over 1 cup of the chicken mixture, and garnish with the parsley. Serve with Minted Green Peas.