INGREDIENTS Nutrition
SERVINGS 4 UNITS US
3 cups hot cooked broccoli stems
2 cups cubed cooked chicken
1 (10 ounce) can reduced-fat cream of broccoli soup (or regular)
1⁄3 cup milk
1⁄2 shredded light cheddar cheese (or regular)
3 tablespoons breadcrumbs
1 tablespoon melted butter
DIRECTIONS
Arrange broccoli and chicken in a casserole dish.
Combine soup and milk; pour over broccoli and chicken.
Sprinkle mixture with cheese.
Mix bread crumbs with butter and sprinkle over cheese layer.
Bake at 450 for 20 minute or until heated through.
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