Broccoli & Crouton Casserole

Broccoli & Crouton Casserole

Photo by Doris M.

  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoons EVOO – Extra Virgin Olive Oil

  • 4

    tablespoons butter

  • 6

    cloves garlic, finely chopped

  • 2

    tablespoons fresh thyme finely chopped

  • 3 to 4

    tablespoons finely chopped parsley

  • Black pepper

  • 6

    About 6 cups cubed stale white bread (such as Amy’s), enough to fill large casserole dish

  • cups grated Parmigiano-Reggiano cheese, divided

  • Salt

  • 1

    large or 2 medium heads of broccoli, cut into thin florets

  • 5 to 6

    cups cooked chicken, 4 poached


Preheat oven to 400°F. Heat EVOO over medium heat in a sauté pan and add butter. When it foams, add garlic, thyme, parsley and black pepper; swirl for a minute or 2. Place bread cubes in a large bowl, toss with butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. (Croutons can be stored in foil at room temp or in an airtight container for several days.) Bring a couple of inches of water to a boil in a deep skillet. Salt water and add broccoli; cook to tender-crisp, 5 minutes, and drain. (Broccoli can be stored in a plastic bag for several days.) To assemble and bake casserole, arrange croutons in a dish, top with broccoli, chicken and soup, remaining Parm cheese. Bake until hot through and golden on top, 35-40 minutes


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