9-oz. pkg. refrigerated tortellini
2 cups frozen broccoli, thawed and drained
10-oz. container refrigerated Alfredo sauce
10-oz. pkg. refrigerated grilled chicken breast strips
1/3 C. soft bread crumbs
Preheat oven to 350 degrees. Cook tortellini according to package instructions. Drain. Mix broccoli, chicken, and alfredo sauce together in a bowl, then transfer to a casserole dish. Cover mixture with bread crumbs. Bake for about 30 minutes or until bubbly with browned bread crumbs.
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded cheddar cheese
1/3 cup dry bread crumbs
2 teaspoons butter, melted
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling. Yield: 6 servings.