Chicken and Broccoli Casserole

By Kathy Johnson

Ingredients

• 1/4 cup butter
• 1/4 cup sliced green onion
• 1 (4-ounce) package prosciutto, thinly sliced
• 1 (14-ounce) package frozen broccoli
• florets, thawed and drained
• 1/2 cup chicken broth
• 2 cups chopped cooked chicken
• 1 (10.75-ounce) can cream of chicken soup
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• 1/4 teaspoon ground mustard
• 1/4 teaspoon ground black pepper
• 4 cups hot cooked penne noodles
• 1 cup panko (Japanese breadcrumbs)
• 2 tablespoons butter, melted

Details

Servings 6

Preparation

Step 1

1.Preheat oven to 350˚. Lightly grease a 3-quart baking dish, or 8 individual serving dishes.
2.In a large skillet, melt butter over medium heat. Add green onion and prosciutto; cook 5 to 6 minutes, stirring occasionally or until prosciutto is crispy. Add broccoli and chicken broth; cook 5 minutes, stirring frequently. Remove from heat. Stir in chicken, soup, sour cream, cheese, mustard, and pepper. Add noodles, tossing gently to coat. Spoon into prepared baking dishes.
3.In a small bowl, combine panko and melted butter; sprinkle evenly over casserole. Bake 30 minutes.