6 cups Turano Italian Bread, cubed
¾ lb. boneless chicken breasts, cut into ½ inch cubes
4 tbsp. butter, divided
3 cups frozen broccoli florets, thawed
½ tsp. onion salt
½ tsp. dried thyme
½ tsp. dried rosemary, crushed
¼ pepper
2 large eggs
¾ cup of 2% milk
⅔ cup of condensed cream of onion soup, undiluted

Preheat oven to 400°F. In a 10" oven proof skillet, sauté the chicken in butter until fully cooked through. Add the broccoli, onion salt, thyme, rosemary, and pepper. Heat through. Remove from skillet and keep warm.
In the same skillet, toast the Turano Italian Bread cubes in the remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup. Pour over bread cubes. Stir in the chicken mixture and sprinkle with cheese.
Bake, uncovered, for 15-20 minutes or until a knife inserted in the center comes out clean. Allow to stand for 5 minutes before cutting. Serve and enjoy!