Chicken Broccoli Casserole
A great busy-day casserole, especially if you have leftover cooked chicken, or turkey.
2 (10.75 ounce) cans condensed cream of chicken soup
2 soup cans of milk
1/4 cup sour cream
2 cups cubed cooked chicken
1 (16-ounce) bag frozen broccoli florets
1 cup bread crumbs
2 tablespoons butter, melted
- Preheat oven to 350°F (175°C).
- Combine the soup, milk and sour cream, mixing well. Place chicken and broccoli in a greased 13x9x2-inch baking dish. Pour soup mixture over.
- Mix bread crumbs with melted butter and sprinkle evenly over all.
- Bake covered for 30 minutes. Remove cover and bake for 30 minutes more.
Makes 8 servings.