2 C cooked chicken, cubed
2 C broccoli, fresh or frozen
2 C red bell pepper, chopped
2 C bread, cubed
1 1/2 C cheddar cheese, grated
1/2 C white onion, chopped
1 10.75 oz. can condensed cream of mushroom soup
3 Tbsp unsalted butter, melted
2 Tbsp extra-virgin olive oil
1 tsp garlic powder
kosher salt and freshly ground pepper, to taste
Preheat oven to 425 F degrees.
Heat olive oil in a large pan or skillet, over medium-high heat. Saute red pepper and broccoli until tender crisp, 8-10 minutes.
Add onion and cook for another 5 minutes, or until softened.
Season with salt, pepper, and garlic powder.
Combine chicken and veggies in a 9×13 baking dish. Stir in mushroom soup.
In a bowl, drizzle melted butter over bread cubes and toss to coat thoroughly. Spread bread over chicken mixture. Top evenly with cheddar cheese.
Bake for 30-35 minutes, or until cheese is melted and mixture is bubbly.
Let cool 5 minutes before serving.