• 20 oz frozen, cooked, and drained broccoli (or 2 lbs fresh)
• 3 cups cubed, cooked chicken
• 2 cans cream of broccoli soup
• 2/3 cup whole milk
• 1 cup shredded cheddar cheese (5 oz)

Optional topping:

• 2 T butter, melted mixed with 1/4 cup bread crumbs

In 9×13 pan, arrange broccoli and top with chicken.  Combine soup and milk, pour over chicken.  Sprinkle with cheese.  Combined butter and bread crumbs, sprinkle over top.

Bake at 450° for 18-22 minutes.  Serve over wide noodles or with biscuits.

Serves 6-8.

Half-recipe

• 10 oz frozen, cooked, and drained broccoli (or 1 lb fresh)
• 1/2 -2 cups cubed, cooked chicken
• 1 can cream of broccoli soup
• 1/3 c whole milk
• 1 cup shredded cheddar

Use 2 quart flat bottom casserole for half-recipe