Broccoli and Chicken Casserole with Penne and Tomatoes

This is an adaptation of the very yummy Cambell’s Easy Chicken and Broccoli Divan which my family really likes. I wanted to turn the recipe into a full 9×13 casserole receipe so I decided to add in some penne and grape tomatoes and it turned out really well. What makes it especially delicious is the homemade breadcrumb topping!

Ingredients:

  • 1/2 lb of penne pasta, cooked as directed on the package, and drained.
  • 1 large broccoli cut into florets, and cooked for 5-10 minutes (or until desired tenderness) in the microwave with a small amount of water to steam (about 1/2 cup)
  • 2 large boneless skinless chicken breasts, cut into cubes and cooked in a frying pan with 1 teaspoon of olive oil, and salt and pepper to taste
  • 1 cup of cherry or grape tomatoes, halved
  • 2 cans of Campbell’s Low Fat Cream of Broccoli soup
  • 2/3 cup of milk
  • 1 cup of grated cheddar cheese
  • 2 pieces of white bread, toasted, and coarsely ground in a food processor for fresh bread crumbs.
  • 1 tablespoons of melted butter or margarine
Directions:
  1. Preheat oven to 425 degrees and coat a 9×13 baking dish with cooking spray.
  2. Combine penne, chicken, broccoli, and tomatoes in the baking dish.
  3. In a bowl combine the 2 cans of broccoli soup, milk, and 1/2 cup of the grated cheddar cheese
  4. Pour soup mixture over the penne, chicken, broccoli and tomato mixture.
  5. Top the casserole mixture with the remaining 1/2 cup of grated cheddar cheese.
  6. Combine breadcrumbs with melted butter or margarine, mix well, and then sprinkle over the top of the casserole.
  7. Bake for 25 to 30 minutes until bubbly and topping is golden.
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