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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