INGREDIENTS :
3 boneless, skinless, chicken breasts, cooked and diced
2 packages (10 ounce) frozen broccoli cuts, cooked and drained
2 cans (10-3/4 ounce) 98% fat-free cream of chicken soup
¾ cup non-fat evaporated milk
1 teaspoon lemon juice
1 cup reduced fat shredded cheddar cheese
½ cup Italian-flavored dry bread crumbs
2 Tablespoons grated Parmesan cheese
Cooking spray
INSTRUCTIONS:
- Preheat oven to 350 degrees
- Prep 9 x 13 inch baking dish with nonstick baking spray
- Add the diced chicken and broccoli together in a large bowl.
- Stir together the 2 cans of soup, milk, and lemon juice in a small bowl.
- Combine the wet ingredients (soup, milk, and lemon juice with the chicken and broccoli. Mix well.
- Scoop the mixture into the baking dish.
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- Spread the mixture evenly into the baking dish.
- Mix the bread crumbs and parmesan cheese together.
- Evenly toss the shredded cheese on top of the mixture.
- Sprinkle the bread crumbs and parmesan cheese evenly on the casserole.
- Lightly coat the casserole with baking spray.
- Leave casserole uncovered.
- Bake at 350 degrees for 25-30 minutes. (Or until bubbly)
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