Chicken Casserole Alfredo

This recipe is a comforting and vegetable packed one-dish meal, and has an outstanding flavor profile.  It's filled with 2 1/2 lbs. of wonderful goodies like broccoli, cauliflower, carrots and  mushrooms and white meat chicken,  in a creamy and delicious homemade cream sauce reinforced with a little bought Parmesan Garlic Alfredo sauce and topped with  fresh toasted and buttery bread crumbs.  It is simplistic and satisfying and can be prepped ahead of time to be baked later.  Variations within the recipe can accommodate a version with less fat and fewer calories.  The family of tasters received the dish very well and I am looking forward to another overcast or rainy day with a chill, to use this dish as a soothing pick me up:)
Recipe:
1 1/2 lb. boneless skinless chicken breast, cut into bite sized pieces
1/2 c. sliced fresh mushrooms
1 1/2 lb. fresh or frozen broccoli, chopped
1 lb. fresh or frozen California Blend (broccoli, cauliflower and carrot)
2 tbsp. butter, plus 2 tsp. olive oil
3 tbsp. AP flour
1 c. evaporated milk, regular or fat free
2 c. low sodium chicken stock
1/4 c. grated Parmesan cheese
1 c. Garlic Parmesan Alfredo sauce
olive oil for drizzling
SPST
For Topping:
2 c. fresh bread crumbs
2 tbsp. butter
Preheat oven to 350*F.
Steam veggies according to package directions until tender crisp, drain well.
Season chicken pieces.
In a large saute pan drizzled with olive oil over medium high heat , sear chicken pieces until slightly golden, about 5 minutes.
Add mushrooms and cook an additional 3 minutes.
Add butter and sprinkle in flour.
Cook together until chicken is coated with flour paste, about 2 minutes.
Remove from heat and whisk in milk and stock.
Reduce heat to medium and cook until thickened.
Add Parmesan cheese and Alfredo sauce.
Fold in veggies.
Transfer to greased baking vessel, about 11x2, and spread evenly.
In another pan, melt butter over medium high heat and drizzle in a little olive oil.
Fry bread crumbs in pan until fragrant, about 2 minutes.
Spread atop casserole and cover tightly with foil.
Bake for about 20 minutes or until casserole is bubbly and golden around edges.
Remove foil and bake an additional 10 minutes.
Let stand for several minutes before serving.
Serves 6 to 8.