Directions:

• Cut your sliced bread into ½" chunks and cook in a toaster oven until lightly toasted.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and broccoli florets to the hot skillet along with salt and pepper. Cover and cook for 7 minutes. Remove lid and stir. Add chopped onion, paprika, garlic powder, parsley and stir to combine. Cook for another 7 minutes, covered. When done, veggies will be tender and chicken will be cooked through.
• Preheat the oven to 375 degrees.
• Assemble the casserole, using a 13"x9" baking dish, add the cooked broccoli and chicken mixture evenly into the bottom of baking dish. Scatter the toasted bread on top along with ¾ cup cheddar cheese. Lightly mix to combine.
• In a small bowl, whisk together egg, milk and chicken broth. Evenly pour on top of the casserole.
• In another bowl, mix softened butter with ¼ cup breadcrumbs and ¾ cup cheddar cheese. Sprinkle evenly on top the casserole.
• Cover the casserole with foil and place in the preheated oven for 15 minutes. Remove foil and bake for 10 more minutes. Remove from the oven and let cool for 5 minutes. Enjoy!