- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
4 cups cooked broccoli flowerets
1 1/2 cup cubed cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
Directions
- Place the broccoli and chicken into a 9-inch pie plate.
- Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumbs mixture over the cheese.
- Bake at 450 degrees F for 20 minutes or until the chicken mixture is hot and bubbling.
- 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.
- 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.
- For cornflake topping, substitute cornflakes for the bread crumbs and omit the butter.
