Chicken and Mushroom Hash Casserole

While it snows and blows outside and I am covered in tile adhesive - Tim works on his own set of projects and keeps us fed properly.  Thank God for Tim.  I am ever grateful for his cooking talents.  He made this great meal for us Saturday night - a great chicken hash - so delicious.

Chicken and 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
1 celery stalk, chopped
1 small red bell pepper, diced
1 cup chopped white mushrooms
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless boneless chicken breasts, cut into 1/4 inch pieces
1 tablespoon all-purpose flour
1 teaspoon dried thyme
1 cup fat free milk

1. Preheat oven to 350 degrees.  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 teaspoon of salt and 1/8 teaspoon of 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 teaspoon salt, and remaining 1/8 teaspoon 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.