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Chicken & Broccoli Casserole with a Crunchy Crust

Prep time

10 minutes

Cook time

30 minutes

Total time

40 minutes

Serves

8 people

Ingredients

1 rotisserie chicken, cut up or leftover cooked chicken breasts

1 tbsp. of olive oil

1 9oz. Package frozen broccoli florets thawed

1 can reduced fat cream of chicken soup (cream of celery or mushroom can also be used)

2 tbsp. of plain yogurt or mayonnaise

6 oz. cooked pasta

½ cup of cheddar cheese, shredded

BREAD CRUMBS
1 loaf Wonder® 100% Whole Wheat Texas Toast Bread (leave open on the counter overnight)

½ tsp. of onion powder

½ tsp. of garlic powder

½ tsp. of salt

¼ tsp. of pepper

2 tsp. of olive oil

Optional: frozen vegetable mix or leftover rice

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Instructions

BREAD CRUMBS:
1. Leave a loaf of wonder bread sitting on the counter overnight.

2. In the morning place bread in a blender or food processor and pulse until the bread turns into fine crumbs.
3. Heat a large frying pan with olive oil and pour in the bread crumbs. Add salt, pepper, onion, and garlic powder.

4. Allow the crumbs to get golden brown and crispy. About 10 to 15 minutes.

CASSEROLE:
5. Heat oven to 350◦F. Prepare an 8” x 8” baking dish by spraying with a non-stick spray.

6. Cut up rotisserie chicken or leftover cooked chicken into chunks.

7. Cook pasta according to package directions.
In a large bowl, mix cream of chicken soup and yogurt.

8. Fold in thawed broccoli, chicken, noodles and cheese then pour into dish. Sprinkle the top of the casserole with homemade bread crumbs.

9. Bake for 25-30 minutes.

Make This Recipe With

Texas Toast 100% Whole Wheat Bread 675g

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