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Fresh broccoli and chicken bake in a savory sauce topped with a crunchy, cheesy topping for a casserole they’ll love.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6
Ingredients
- 1 pound Broccoli, raw
- 1 ½ cups Chicken, roasting, light meat, meat only, cooked, roasted
- 1 (10.75 ounce) can Campbell’s Cond. Cream Broccoli Soup CAM
- ⅓ cup Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
- ½ cup Cheese, cheddar
- 1 tablespoon Butter, with salt
- 2 tablespoons Bread crumbs, dry, grated, plain
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Directions
- Preheat oven to 450 degrees F (230 degrees C).
- Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
- Place the cooked broccoli in a 9-inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
- Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
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Credit to: allrecipes