I thought I had posted this recipe months ago, but when I directed a friend here to find it I realized I had never posted it. Oops. Anyway, this is a family favorite, and it's also one of my go-to recipes when I make a dinner for a new mom. I love how many fresh veggies are in it and although it does require a good bit of chopping, it's pretty easy to throw together.
This recipe is adapted from the New Complete Weight Watchers Cookbook. It technically serves 4, but unless you are serving it with a couple of sides or bread or something, I highly recommend doubling it if there are more than 2 people eating. 1 generous cup of the casserole has 6 points if you make it as directed, if any of you readers are doing the Weight Watchers program.
Chicken-Mushroom Hash Casserole
1 cup fresh whole wheat bread crumbs (about 2 slices bread)
3 tablespoons grated Romano cheese
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 red bell pepper, diced
1 cup chopped white mushrooms
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lb skinless boneless chicken breast, cut into 1/4-inch pieces
1 tablespoon all-purpose flour
1 teaspoon dried thyme
1 cup fat-free milk (although I usually use whatever kind we have in the fridge)
1. Preheat oven to 350 F. Spray shallow 2-Quart casserole dish with nonstick spray.
2. To make crumb topping, mix together bread crumbs, Romano cheese, and parsley in small bowl.
3. Heat oil in large nonstick skillet over medium heat. Add onion, celery, and bell pepper; cook, stirring, until softened - about 5 minutes. Add mushrooms and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring, until mushrooms give up their liquid and liquid is evaporated, about 5 minutes longer.
4. Add chicken to skillet; sprinkle with flour, thyme, remaining 1/2 tsp salt, and remaining 1/8 tsp black pepper. Cook, stirring, until chicken is no longer pink, about 5 minutes. Stir in milk; cook, stirring constantly, until sauce bubbles and thickens, about 3 minutes.
5. Spoon hash into prepared casserole, sprinkle evenly with crumb mixture. Bake until golden brown, about 30 minutes.