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

Instructions

1. Place the broccoli and chicken into a 9-inch pie plate.
2. 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.
3. Bake at 450 degrees F for 20 minutes or until the chicken mixture is hot and bubbling.
4. 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.
5. Substitute leftover cooked turkey or 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
6. Substitute Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free) for the Cream of Chicken.
7. For cornflake topping, substitute cornflakes for the bread crumbs and omit the butter.