Following the recipe I combined the soup and 1/3 cup milk in a small bowl and seasoned it with salt and pepper. I cut into cubes 2 cups of the chicken and combined that in a 1 quart casserole dish with 3 cups of cooked, hot broccolli cut into smaller flowerettes. I spread the soup mixture over and sprinkled on a 1/2 cup low fat shredded cheddar cheese and some bread crumbs. Then drizzled 3 tablespoons of melted margarine over the top and into a 425F oven for 25 minutes to heat it up.
It came out of the oven like this. Easy and very appealing with a cheesy crunchy top.
This recipe is definately staying in my box of recipes for another quick and delicious chicken meal.
Yum!.... Judi xoxo