12 ounces boneless, skinless chicken thighs, cut into bite-size pieces
8  mushrooms, quartered
1 tablespoon olive oil
½ teaspoon Caravel Gourmet French Citrus Fennel Sea Salt
3 green onions, chopped
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups 2 percent milk
1 cup half-and-half
2 tablespoons chopped fresh thyme, or 1 ½ teaspoons dried thyme
3 tablespoons grated Asiago cheese
1 cup bread crumbs

Preheat oven to 400°F
Move oven rack to top third of oven.
Mix chicken and mushrooms in a large roasting pan.
Drizzle with olive oil and sprinkle with Caravel Gourmet French Citrus Fennel Sea Salt.
Toss to coat evenly.

Roast in top third of oven, turning once or twice, just until chicken is no longer pink, 5 to 8 minutes.
Scrape into a ½ quart shallow baking dish.
Reduce oven temperature to 350°F.

Melt butter in a medium saucepan over medium heat.
Stir in flour and cook until golden, 2 to 3 minutes.
Gradually whisk in milk until smooth.
Whisk in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Gradually whisk in half-and-half until smooth and bubbly.
Cook until thick, like gravy, about 2 minutes.
Stir in thyme and pour over chicken mixture.

Sprinkle bread crumb mixture evenly over top and bake until bubbly and golden, about 35 minutes.