In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add the broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.
In the same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine the eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.
Bake, uncovered, at 400° for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 138 (20%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 57.7mg||18 %|
|Sodium 1331.6mg||46 %|
|Potassium 525.3mg||14 %|
|Total Carbohydrate 99.7g||29 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 95.6g|
|Protein 36.3g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 680
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