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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe on . It looks like this exact recipe doesn't exist on the site, although several recipes are very similar, so I'll post it here. I haven't found that the topping adds much to the dish, so I don't usually put it on. Ingredients:
20 ounces frozen broccoli, cut in bite-size pieces and cooked (1 large pkg.) |
1 1/2 cups cubed cooked chicken |
1 (10 3/4 ounce) can campbell's cream of chicken soup (regular or 98% fat free) |
2/3 cup milk |
1 cup cheddar cheese, shredded |
Directions:
1. Place the broccoli and chicken into 2 1/2 qt casserole.
2. Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese.
3. Topping: Stir 2 tablespoons bread crumbs and 1 tablespoon butter in a small bowl. Sprinkle the bread crumbs mixture over the cheese.
4. Bake at 450°F for 20 minutes or until the chicken mixture is hot and bubbling.
5. Serving Suggestion: Serve with brown rice and a simple tomato salad: tomato wedges with chopped fresh basil and red wine vinaigrette on romaine lettuce cups. For dessert serve apple crisp.
6. Substitutions: Substitute leftover cooked turkey or 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken. Substitute Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free) for the Cream of Chicken.
7. For cornflake topping, substitute cornflakes for the bread crumbs and omit the butter.
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