A great busy-day casserole, especially if you have leftover cooked chicken...or turkey.

Chicken Broccoli Casserole

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

1. Preheat oven to 350°F (175°C).
2. Combine the soup, milk and sour cream, mixing well. Place chicken and broccoli in a greased 9 x 13 x 2-inch baking dish. Pour soup mixture over.
3. Mix bread crumbs with melted butter and sprinkle evenly over all.
4. Bake covered for 30 minutes. Remove cover and bake for 30 minutes more.

Makes 8 servings.