Ingredients

• 1/3 cup Italian seasoned panko (Japanese-style bread crumbs)

• 3 tablespoons grated Parmesan cheese

• 1 tablespoon olive oil

• 2 cups cubed cooked chicken

• 4 cups cooked penne pasta or rigatoni (from about 6 ounces/2 cups dry)

• 1 jar (14.5 ounces) Prego® Homestyle Alfredo Sauce

• 10 ounces frozen broccoli florets, thawed (about 3 cups)

• 1 cup mozzarella cheese (about 4 ounces)

• 1/2 cup milk

Step 1

Heat the oven to 400°F. Spray a 12x8x2-inch baking dish with cooking spray. Stir the panko, Parmesan cheese and oil in a small bowl.

Step 2

Season the chicken with salt and pepper. Stir the penne, chicken, sauce, broccoli, mozzarella cheese and milk in a large bowl. Pour the mixture into the baking dish. Sprinkle with the panko mixture.

Step 3

Bake for 20 minutes or until the panko mixture is browned and the penne mixture is hot.