Chicken Mushroom Hash

Recipe from Weight Watchers

Can health food really be this tasty? It started with veggies, lots of veggies. And no cream, no extra cheese, how can this be so good? I really don't know, but trust me there is no lack of flavor here!

I added extra mushrooms to this part. Cause I can. I am the cook!

I had a chicken breast left over from the night before (a roasted chicken) and needed to jazz it up and stretch it out to feed my family. When I read this recipe it all sounded really good, but I couldn't really visualize it. I didn't understand how you would best eat it. And I didn't really know what to put as a side dish with it. More veggies??

I thought that when I scooped this out it would be quite saucy and might need pasta or something, but I was surprised. It held together quite well and was loaded with flavor. Not to mention veggies!! They are good for me, and you!! My husband and I ate up this casserole like there was no tomorrow! It went perfectly with my roasted asparagus.

Chicken Mushroom Hash

Serves 4

1 cup fresh whole wheat bread crumbs (about 2 slices of bread)

3 tbsp grated Romano cheese

2 tbsp chopped fresh parsley

2 tsp olive oil

1 onion, chopped (optional in my house)

1 celery stalk, chopped

1 small red bell pepper, diced

1 cup chopped white mushrooms

3/4 tsp salt

1/4 tsp black pepper

1 pound skinless boneless chicken breasts, cut into 1/4 inch pieces (or leftover chicken!)

1 tbsp flour

1 tsp dried thyme

1 cup fat-free milk

1. Preheat oven to 350 degrees 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 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 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.

Points Plus value: 6

Enjoy

CC

Deb's Chicken Broccoli Divan

First off, I have to thank my friend Deb for posting this recipe a few days ago. It didn't take me long to copy the recipe and give it a try.

I was instantly drawn to this meal because of the copious amount of broccoli in it. My husband would like cooked broccoli at every meal if I made it. Not a bad habit, I suppose, but try sprucing that up 4 or 5 nights a week. I knew this would be a perfect compromise.



While it starts with a large amount of broccoli, you soon add yummy things like chicken and cheese. Lucky for me, the day before, my mom happened to have roasted too many chickens for dinner (she is used to cooking for a family of 7) and gave me a whole cooked chicken to take home. This recipe was perfect for the leftovers! I cut the amounts given below in half for my small family and it left us with 3 good sized portions. I would suggest adding more of the bread crumb topping. There just wasn't enough golden crunchiness for me!

I struggled with a side for this dish. I thought of the obvious - rice or noodles, but it looked so gooey and cheesy I thought I should add a vegetable or salad - then I remembered the dish full of broccoli I started with and decided we could splurge and have home made cheese biscuits. So very yummy. The dish was fine without anything to soak up the sauce and I think I would serve it without rice or noodles again!

Thanks again Deb for the great idea! I loved copying your recipe!

Deb's Chicken Broccoli Divan

4 Cups chopped broccoli flowerets

2 Cups cubed cooked chicken

2 Cans of Campbell's Condensed Cream of Chicken Soup (Regular or 98% fat free)

2/3 Cup milk
1 Cup shredded cheddar cheese
4 tbsp dry bread crumbs

2 tbsp butter, melted

Place the broccoli and chicken into a casserole dish

Stir the soup and milk in a small bowl and pour over the chicken and broccoli. Sprinkle the shredded cheese over top. Stir the breadcrumbs and butter in a small bowl and then sprinkle over top of the cheese.

Bake at 450 F for 20 to 30 min or until the casserole is hot and bubbly.