We attempted to grow broccoli in our garden this winter. We were able to get a few florets that I added into our weekly stir-fry. For this recipe, however, I picked up a broccoli bunch at our local grocery store.
Chicken and Broccoli Bake
Prep: 15 minutes
Cook: 30 minutes
Makes: 4 servings
1/4 cup butter, melted
3 cups cubed sourdough bread (6.5 oz loaf)
1/2 cup Parmesan cheese
3 cups broccoli florets
3 cups chopped cooked chicken
1/2 cup drained chopped roasted red bell pepper (I used an equivalent amount of fresh bell pepper)
3/4 cup Alfredo sauce (I used Ragu)
1/2 cup sour cream
2 Tbsp dry sherry
Preheat oven to 400 degrees. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese and toss well.
Combine broccoli and remainder of ingredients in a large bowl. Spoon filling into a lightly greased 2-qt baking dish (or 4 individual dishes); top with bread cubes.
Bake, uncovered, for 30 minutes (20-25 for individual dishes) until bubbly and top is toasted.
