Ingredients
1 lb. Cooked chicken cut into bite sized pieces
20 oz. Frozen chopped broccoli cooked and drained 2 Cans of reduced fat cream of chicken soup
⅔ C. Evaporated milk
½ tsp. Garlic powder
1 C. Reduced fat shredded cheddar cheese
½ C. Bread crumbs
3 Tbsp. Parmesan cheese
Directions
Preheat the oven to 350 degrees. Add the chicken and broccoli to a large mixing bowl. Pour the soup and milk into the mixing bowl along with the garlic powder. Stir to combine well. Layer the chicken and broccoli mixture into the bottom of a well-greased 9×13 baking dish. Top with the shredded cheese. In a bowl, combine the breadcrumbs and parmesan cheese. Sprinkle the breadcrumb mixture over the casserole. Bake for 30 minutes. Let sit for 10 minutes before serving.
ENJOY!
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