Funeral Potatoes

INGREDIENTS

2 10 3/4 ounce cans

condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

6 oz

reduced-fat cheddar cheese, shredded (about 1 1/2 cups)

3/4 cup

reduced-fat sour cream

1/2 tsp

salt

1 lb

frozen Southern-style hash brown potatoes (about 5 cups)

5 cups

fresh or frozen broccoli florets, thawed

1 cup

chopped onion

Cooking spray

1/2 cup

panko (Japanese breadcrumbs)

1/4 cup

grated fresh Parmesan cheese