2 chicken breast halves, celery, bell pepper and onion powder
1 (8 ounce) can Italian-style soft cheese soup
1 (4 ounce) can parsley, crushed
1 (15 ounce) can whole kernel corn
1/2 cup chopped onion
2 cups cooked crabmeat
2 tablespoons butter
3 cups shredded Swiss cheese
1/2 cup Brie cheese
Melt the butter partway in a large saucepan over medium heat. Add celery, bell pepper and onion powder; mix gently. Add the soup, parsley, corn and chopped onion; stirring constantly until all particles are coated. Bring the mixture to a boil, stirring constantly. Reduce heat to low, and simmer, stirring occasionally, for 1 minute.
Stir the melted butter into the cheese sauce. Mix in the Worcestershire sauce. Gradually blend in the butter-water mixture. Heat and stir the half of the broccoli florette into the skillet. Cook, stirring occasionally, until golden and bubbly. (Note: Use a large spoon to pipe the broth from the celery center.) Drain the fat. Return the broccoli and the broccoli flesh to the skillet; heat through. Sprinkle the croutons on top of the broccoli before serving and pour sauce over the top.