- 3 cups hot cooked broccoli florets
- 2 cups cubed, cooked, skinless chicken breast
- 1 (284 mL) can Campbell's® Condensed Low-Fat Cream of Broccoli Soup
- 1/3 cup 1% milk
- 1/2 cup shredded light Cheddar cheese
- 2 tablespoons dry bread crumbs
- 1 teaspoon butter or margarine, melted
- Arrange broccoli and chicken in 1.5 qt (1.5 L) baking dish.
- Pour mixture of soup and milk over broccoli and chicken. Sprinkle with cheese. Top with mixture of bread crumbs and butter.
- Bake at 425 degrees F (220 degrees C) until heated through – about 25 minutes.