1 head of broccoli, cut into florets
3 tablespoons butter
1 onion, thinly sliced
1 1/2 pounds chicken breast, cut into chunks
1/2 cup french onion dip
1 cup chicken stock/broth
1/2 cup panko bread crumbs
1/2 cup Italian mix shredded cheese
salt and pepper, to taste
Preheat oven to 400 F.
Bring a saucepan of lightly salted water to a boil.
Add broccoli and cook for 5 minutes.
Melt 2 tablespoons of butter in a pan.
Add the onion and cook for 3 minutes, until soft.
Add the chicken and cook for 10 minutes.
Layer the broccoli, onion, and chicken in a casserole dish and season with salt and pepper.
In a small saucepan, melt 1 tablespoon of butter and stir in the breadcrumbs.
Mix in the cheese and stir until melted.
Pour the chicken broth/stock and french onion dip over the chicken and vegetables.
Sprinkle the breadcrumb and cheese mixture over the top of the casserole dish.
Place the dish on a baking sheet into the preheated oven.
Bake for 25 minutes, until golden brown and bubbling.