Ingredients
- 1 lb fresh broccoli florets
- 1 1/2 cups cooked cubed chicken
- 1 10.5 oz can condensed cream of broccoli soup
- 1/3 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tbsp dried breadcrumbs
- 1 tbsp butter melted
Instructions
- Preheat oven to 450°F. Steam or boil the broccoli for 5 minutes until crisp-tender. Drain and transfer to a 9-inch pie plate or baking dish.
- Top the broccoli with the cooked chicken.
- In a bowl, mix together the condensed soup and milk until smooth. Pour over the chicken and broccoli.
- Sprinkle the cheddar cheese over top of the sauce.
- In a small bowl, mix together the breadcrumbs and melted butter until combined. Sprinkle over the cheese.
- Bake for 15 minutes until hot, bubbly, and golden brown on top.
- Let cool 5 minutes before serving.
