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
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.