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CHICKEN HERBED HASH




List of Ingredients



• 2 SLICES WHITE BREAD
  
• 1 TABLESPOON PLUS 1 1/2 TEASPOONS GRATED PARMESAN CHEESE
  
• 1/8 TEASPOON GROUND WHITE PEPPER
  
• 1 TABLESPOON PLUS 1 TEASPOON BUTTER OR MARGARINE
  
• 1/2 CUP CHOPPED RED ONION
  
• 1/2 CUP CHOPPED CELERY
  
• 10 OUNCES SKINLESS BONELESS CHICKEN BREAST, CUT INTO 1/2" PIECES
  
• 1 TABLESLPOON FLOUR
  
• 1 TEASPOON DRIED THYME
  
• 1/2 TEASPOON CHIVES
  
• 1/4 TEASPOON SALT
  
• 1 CUP MILK OR 1/2 AND 1/2
  
• 1 MEDIUM GREEN PEPPER, CHOPPED
  
• 1/4 TEASPOON PAPRIKA
  






Instructions



1. PREHEAT OVEN TO 350°. SPRAY A 1 QUART CASSEROLE DISH WITH VEGETABLE COOKING SPRAY. SET ASIDE.
   
2. IN A FOOD PROCESSOR OR BLENDER, COMBINE BREAD, CHEESE AND PEPPER. PROCESS UNTIL MIXTURE IS THE CONSISTENCY OF COARSE CRUMBS. SET ASIDE.
   
3. IN A LARGE NONSTICK SKILLET, MELT BUTTER OR MARGARINE OVER MEDIUM HIGH HEAT, ADD ONION AND CELERY. COOK, STIRRING FREQUENTLY,4 TO 5 MINUTES. ADD CHICKEN, SPRINKLLE WITH FLOUR, THYME, CHIVES AND SALT, COOK STIRRING FREQUENTLY, 5 MINUTES. STIR IN MILK, COOK STIRRING FOR 2 TO 3 MINUTES OR UNTIL SAUCE THICKENS. REMOVE FROM HEAT, STIR IN BELL PEPPER.
   
4. SPOON CHICKEN MIXTURE INTO CASSEROLE DISH. SPRINKLE WITH CRUMB MIXTURE AND PAPRIKA. BAKE 30 TO 45 MINUTES OR UNTIL GOLDEN BROWN.
   
5. 4 SERVINGS