Chicken Á La King

• 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
• 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

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

butter, mushrooms, green bell pepper, green onions, flour, milk, sherry, cream cheese, chicken, red bell peppers, salt, ground nutmeg, white bread, parsley

Taken from www.myrecipes.com/recipe/chicken-la-king-1 (may not work)