This recipe might have been called a strata, if it weren't for the fact that I intentionally left out the eggs. Recipes like this are favorites in our home, and they can be made to conform to low-fat diets.
1 large boneless skinless chicken breast, cut into bite-sized pieces
1 cup white onion, diced
1 Anaheim pepper, chopped
2 green onions, chopped
1 cup Italian flat-leaf parsley, roughly chopped
3 cups of bread cubes, or enough to construct two layers
1 cup of cream cheese
1 cup freshly grated Parmesan cheese
2 cups of milk, or enough to suit your preferred consistency
1 to 2 Tbsp. olive oil
salt and pepper to taste.
Sprinkle pieces of chicken breast with salt and pepper, then rub in olive oil. Let sear for two minutes, then add chopped white and green onion, and Anaheim pepper. Cook for 5 more minutes or until vegetables are slightly tender. Remove from heat and set aside.
In a small saucepan, blend cream cheese, Parmesan cheese, and milk until it reaches a smooth consistency. Flavor with salt and pepper. When it is finished remove from heat.
Brush a 13 X 9 inch baking dish with olive oil. (1) Then, add a layer of bread crumbs. (2) Top with a layer of chicken and vegetables. (3) Next, add the cheese sauce. (4) Finally, arrange half of the chopped parsley on top. Complete these four steps once more, reserving a small amount of parsley at the end for garnish.
Cover casserole with foil, and bake at 350 degrees Fahrenheit for approximately 30 minutes. Let sit for 5 minutes to cool. Garnish with the last bit of parsley. Enjoy!