5 tbsp extra-virgin olive oil, divided
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook leeks, mushrooms, celery and red bell pepper until tender, about 15 minutes. Stir in flour, rosemary, salt and pepper and cook, stirring constantly, 1 minute. Stir in broth and half-and-half. Cook, stirring frequently, until thick and bubbly, about 5 minutes. Stir in chicken, peas and wine. Spoon into an ungreased 2-quart casserole dish. Toss bread cubes with Parmesan cheese and remaining 3 tablespoons olive oil. Sprinkle evenly on top of casserole. Bake for 30 minutes at 400 degrees, until casserole is bubbly around edges and bread cubes are golden. Serves 6.