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Chicken-Mushroom Hash Casserole (WW)***
by MELISSA RODRIGUEZ
serves: 4
  Weight Watchers New Complete Cookbook Page 177 (Points Value 6)
Ingredients:
  1 Cup   Bread Crumbs, Whole Wheat (2 Slices of Bread)
  3 Tbs   Romano Cheese, Grated
  2 Tbs   Parsley, Fresh Chopped
  2 Tsp   Olive Oil
  1   Onion, Chopped
  1   Celery Stalk, Chopped
  1   Red Bell Pepper, Diced
  1 Cup   Mushrooms, Chopped
  3/4 Tsp   Salt
  1/4 Tsp   Black Pepper
  1 Lb   Chicken Breast, Cut into 1/4in Pieces
  1 Tbs   Flour
  1 Tsp   Thyme, Dried
  1 Cup   Milk
Directions:
  1. Preheat oven to 350F Spray shallow 2Qt 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 of salt and 1/8 tsp of 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 salt and 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.