This is a great recipe to make for a crowd. It makes a lot, is delicious, and easy to make!
- 1/2 cup salted butter
- 8 ounces mushrooms sliced
- 1/2 cup all-purpose flour
- 2-1/2 cups chicken broth
- 1 T. Better than Bouillon (chicken)
- 1/4 t. ground sage
- 1 1/2 cups milk
- 1/3 cup heavy cream
- 1/4 cup frozen peas
- 1/4 cup diced bell pepper
- 1/4 cup diced red bell pepper
- 2 to 2-1/2 cups chopped cooked chicken
- In a large saucepan, melt butter over medium-high heat. Add in mushrooms and peppers, and cook until mushrooms are soft, about 5 minutes.
- Add in flour and stir until there are no more specks of flour left. Whisk in chicken broth, bouillon, sage, cream, and milk, and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
- Stir in frozen peas and cooked chicken and let heat thoroughly, 3 to 5 minutes. If you have time, let chicken mixture rest for 20 minutes for flavors to develop.
- Serve hot over mashed potatoes, cooked rice, or biscuits.
Adapted from The Stay at Home Chef
This is delicious and extremely easy to eat.