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1
Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
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2
Filling: adjust an oven rack to the middle position; preheat oven to 400u00b0.
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3
Bring 4 quarts of water to a boil in a Dutch oven over high heat.
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4
Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
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5
Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
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6
Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
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7
Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
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8
Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
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9
Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
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10
Add in the onion and cook until softened and beginning to brown, about 8 minutes.
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11
Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
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12
Add in the flour and cook, stirring constantly, until golden, about 1 minute.
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13
Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
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14
Slowly whisk in the broth and cream; bring to a simmer, whisking often.
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15
Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
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16
Off the heat, stir in the Asiago and pepper.
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17
Add in the cooked pasta and broccoli to the sauce; stir to combine.
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18
Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
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19
Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
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20
Serve immediately.
