Chicken & Broccoli Casserole

This is one of my long time favorites.

4 cups cooked broccoli florets(thawed)

1 1/2 cups cubed cooked chicken

1 can (10 3/4 ounces)  Condensed Cream of Chicken Soup

1/3 cup milk

2 tablespoons dry bread crumbs

1 tablespoon butter, melted

• Place the broccoli and chicken into a 9-inch pie plate.
• Stir the soup and milk in a small bowl.  Pour the soup mixture over the broccoli and chicken.   Stir the bread crumbs and butter in a small bowl.  Sprinkle the bread crumbs mixture over the cheese.
• Bake at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling.

If you like you can top this mixture with cheese prior to adding the bread crumbs.

You can also use cream of mushroom soup instead of cream of chicken for a slightly different flavor.

This can be served alone or over/with rice or noodles.  I like it just fine by itself.

Thawing the broccoli should ensure that it's soft enough after cooking for the listed time.  If you prefer your broccoli with a little more crunch to it you can cook this with the broccoli still frozen (but I'd add about 10 extra minutes).