Chicken Á La King

Ingredients

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

Preparation

1. Melt butter in a large nonstick skillet over medium-high heat. Add the mushrooms; sauté 3 minutes. Add green bell pepper and onions, 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.
2. 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.
3. 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.