2cans (10 3/4 ounce)condensed cream of mushroom soup
2/3cupmilk
1-2cupsshredded cheddar cheese
5tbspdry bread crumbs
3tbspbuttermelted
cooked rice or egg noodlesfor serving
Instructions
Preheat oven to 450°F.
Add the broccoli and chicken to a greased 9x13 inch baking dish.
In a small bowl, whisk the soup and milk together, until combined. Pour mixture evenly over the chicken and broccoli. Sprinkle the top with shredded cheese.
Using a fork, mix the bread crumbs into the butter. Sprinkle the mixture over the cheese.
Bake uncovered for 20-25 minutes or until it's hot and bubbling.
Serve over rice or egg noodles and enjoy!
Notes
Vegetarian: you can substitute additional vegetables instead of the chicken. I've used carrots, mushrooms, broccoli, and cauliflower, and it's still been delicious. Just remember to lightly steam them beforehand.Lighten it up: choose brown rice, use less cheese, or add additional vegetables. This recipe is completely flexible.