Ingredients

12oz (4 cups) bag of broccoli florets

1 rotisserie chicken (skin removed, meat removed from bones, cut into bite size pieces)

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup Kemps Select Heavy Whipping Cream

1/2 cup milk

1/2 cup freshly shredded Parmesan cheese

1/4 cup mayonnaise

2 tablespoons prepared pesto

4 slices thick slice bread or French bread, cut into 1 to 1 1/2 inch pieces

1/4 cup melted butter

How to

1. Heat oven to 350F.  Butter 9-inch square pan or 2-quart casserole dish, set aside.
2. Steam broccoli for 1 minute or until turns bright green.  Place on bottom of prepared pan.
3. Top broccoli with chicken pieces.
4. In 1 1/2 quart saucepan, melt 2 tablespoons butter over medium high heat.  Whisk in flour until mixture is bubbly.  Gradually whisk in whipping cream and milk.  Continue whisking until mixture is slightly thickened (1-2 minutes).
5. Stir in Parmesan cheese until smooth and creamy.  Remove from heat. Stir in mayonnaise and pesto.
6. Spoon mixture over chicken.  Spread to evenly coat.
7. Top with bread pieces; drizzle with 1/4 cup melted butter.
8. Bake for 40-50 minutes or until casserole is bubbly and heated through.  If bread pieces are browning too quickly, cover with aluminum foil.