Ingredients
1/4
cup butter, melted
3
cups cubed sourdough bread
1/2
cup grated Parmesan cheese
3
cups small fresh broccoli florets
3
cups chopped cooked chicken
1/2
cup chopped drained roasted red bell peppers (from a jar)
1
container (10 oz) refrigerated Alfredo pasta sauce
1/2
cup sour cream
2
tablespoons dry sherry
Preparation
Heat oven to 400°F. Spray 2-quart casserole with cooking spray.
In medium bowl, drizzle melted butter over bread cubes. Sprinkle with cheese; toss well.
In large bowl, mix remaining ingredients. Spoon chicken mixture into casserole; top with bread cube mixture.
Bake uncovered 30 minutes or until bubbly and topping is lightly browned.
