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Ingredients
- 2 pkg frozen cut broccoli or 16 oz. fresh spears 16-oz.
- 4 cups cubed cooked chicken purchased or from 4 chicken breasts
- 2 cans condensed cream of chicken soup 10 ¾-oz.
- 1 cup mayonnaise
- 2 tsp lemon juice
- 4 oz shredded cheddar cheese or other cheese such as smoked provolone, 1 cup
- 1 cup soft breadcrumbs
- 1/4 cup margarine or butter
- additional fresh herbs such as oregano and thyme, optional
Ingredients
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Instructions
- Cook broccoli as directed if frozen.
- For fresh, steam approximately 10 minutes. Rinse with cold water to stop cooking; drain.
- In small bowl, combine soup, mayo and lemon juice. Add herbs.
- Arrange broccoli in 13x9" greased baking dish.
- Layer cooked chicken over broccoli.
- Spread soup mixture on top, sprinkle with shredded cheese.
- In small bowl mix bread crumbs with butter, sprinkle over top.
- Bake in 350F oven 35 minutes or until thoroughly heated.
- (If needed can make ahead and refrigerate for 2 days or freeze up to 2 weeks. If frozen, thaw in refrigerator before baking.)