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Return to browsing category: Low Fat

Chicken-Mushroom Hash Casserole (WW)*** by MELISSA RODRIGUEZ serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

Onion, Chopped

Celery Stalk, Chopped

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.

Categories:

Low Fat
Main Dishes
Poultry