Ingredients
3
tablespoons olive oil
8
cups broccoli florets
1/2
cup chopped onion
1 1/2
teaspoons finely chopped garlic
1
can (10.5 oz) cream of chicken condensed soup
1
cup sour cream
2
cups shredded Cheddar cheese (8 oz)
1/4
teaspoon salt
1/4
teaspoon pepper
1
cup Progresso™ Italian panko crispy bread crumbs
Preparation
Heat oven to 350°F. Spray 8-inch (2-quart) square baking dish with cooking spray.
In 12-inch nonstick skillet, heat 2 tablespoons of the olive oil over medium heat. Add broccoli, onion and garlic; cook 5 to 6 minutes, stirring frequently, until broccoli is crisp-tender.
In large bowl, mix soup, sour cream, Cheddar cheese, salt, pepper and broccoli mixture; mix well, and transfer to baking dish. In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil, mixing well. Sprinkle over broccoli mixture.
Bake 40 to 45 minutes or until bubbly and topping is golden brown.
