Ingredients
1 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
2 large heads broccoli, cut into small florets, about 4 cups
3 c. diced cooked chicken
2 (10.5-oz.) cans cream of chicken soup
1 c. milk
1 1/2 c. shredded Cheddar
Kosher salt
Freshly ground black pepper
1 c. panko breadcrumbs
1/4 c. freshly grated Parmesan
4 tbsp. melted butter
Cooked pasta, such as egg noodles, for serving
Preparation
Step 1Preheat oven to 400°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add broccoli and cook until fork tender, about 5 minutes. Step 2Add chicken, cream of chicken soup, milk, and cheddar. Season with salt and pepper. Bring to a simmer and cook until warmed through, 5 minutes. Pour into a 9”-x-13” baking dish. Step 3In a medium bowl, combine panko, Parmesan, and melted butter. Sprinkle over casserole in an even layer and bake until mixture is bubbling and top is golden, 30 minutes. Step 4Serve warm over pasta.
