Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes4 tablespoons butter, divided3 cups frozen broccoli florets, thawed1/2 teaspoon onion salt1/2 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepper6 cups cubed French bread2 large eggs3/4 cup 2% milk2/3 cup condensed cream of onion soup, undiluted1 cup shredded Colby-Monterey Jack cheese
Preparation
Preheat oven to 400°. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.
In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.
Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.
