1. Preheat oven to 350°.
2. Combine chicken soup and next 3 ingredients (through salt) in a large bowl. Add hash browns, broccoli, and onion, stirring to coat.
3. Spoon hash brown mixture into a 13 x 9-inch glass or ceramic baking dish lightly coated with cooking spray. Top with breadcrumbs and Parmesan cheese. Bake at 350° for 50 minutes or until filling is bubbly and topping is browned.
Keep it creamy & comforting
Rich cheese and sour cream keep this dish hearty and decadent. Some of the potatoes have been replaced with fiber-filled broccoli to bulk up the dish and reduce the calories. My secret for a crunchy topping that's lower in fat than potato chips? Breadcrumbs and a little Parmesan cheese.