Ingredients

• 1/2 cup plain Japanese bread crumbs
• 2 tablespoons grated Parmesan cheese, plus
• 1/4 cup grated finely shredded cheddar cheese
• 2 tablespoons butter, melted
• 1 1/2 teaspoons McCormick(R) Perfect Pinch(R) Italian Seasoning, divided
• 2 stalk fresh broccoli florets
• 1 stalk cauliflower 

• 2 tablespoons butter
• 1 large onion, chopped
• 2 shallot
• 1 tbsp minced garlic
• 2 tablespoons flour
• 1 teaspoon  salt
• 1/4 teaspoon ground Black Pepper
• 1/4 teaspoon ground white pepper
• 2 cups milk
• Roasted Chicken

Directions

1. Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Add some roasted chicken. Sprinkle top evenly with crumb mixture.
3. Bake 40 minutes or until heated through and top is lightly browned.