Chicken and Fennel Gratin
INGREDIENTS
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12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
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1 pound fennel (white or light green bulb only), trimmed and cut into 1-inch pieces
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8 baby bella mushrooms, quartered
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1 tablespoon olive oil
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¾ teaspoon salt
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½ teaspoon ground black pepper
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3 scallions, chopped
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4 tablespoons butter
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6 tablespoons all-purpose flour
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2 cups 2 percent milk
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1 cup half-and-half
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2 tablespoons chopped fresh thyme, or 1 ½ teaspoons dried thyme
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3 tablespoons grated Asiago cheese
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1 cup Panera Bread Three Cheese bread crumbs from a 4-inch-by-5-inch chunk of bread
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