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Chicken, Leek, and Mushroom Casserole
Ingredients
  • 1 ⅓ pounds boneless, skinless chicken breast halves (about 2 large)
  • Coarse salt and freshly ground pepper
  • 5 tablespoons extra-virgin olive oil
  • 1 leek, white and pale-green parts only, coarsely chopped and rinsed well
  • 1 celery stalk, cut into ½-inch dice
  • 10 ounces cremini mushrooms, halved if large
  • 3 tablespoons all-purpose flour
  • 3 tablespoons dry sherry
  • 2 ¼ cups homemade or store-bought low-sodium chicken stock
  • ¾ cup whole milk
  • 1 dried bay leaf
  • 8 slices dense multigrain bread, crusts removed, slices cut into triangles
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ⅓ cup finely grated Parmesan cheese (1 ounce)
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