Chicken Broccoli Divan
Courtesy of Campbell's® Kitchen
Serve With:
Brown rice and a simple tomato salad.
Servings: 4
Brown rice and a simple tomato salad.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 4 c. cooked broccoli florets
* 1-1/2 c. cubed cooked chicken
* 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free or Healthy Request®)
* 1/3 c. milk
* 1/2 c. cheddar cheese, shredded
* 2 Tbsp. dry breadcrumbs
* 1 Tbsp. butter, melted
* 1-1/2 c. cubed cooked chicken
* 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free or Healthy Request®)
* 1/3 c. milk
* 1/2 c. cheddar cheese, shredded
* 2 Tbsp. dry breadcrumbs
* 1 Tbsp. butter, melted
What to do:
1. Place the broccoli and chicken into a 9-in. pie plate.
2. Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese.
3. Bake at 450°F. for 20 min. or until the chicken mixture is hot and bubbling.
Recipe Tips:
* Easy Substitution: Substitute Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free) for the Cream of Chicken.
* Flavor Variation: For cornflake topping, substitute cornflakes for the bread crumbs and omit the butter.
2. Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese.
3. Bake at 450°F. for 20 min. or until the chicken mixture is hot and bubbling.
Recipe Tips:
* Easy Substitution: Substitute Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free) for the Cream of Chicken.
* Flavor Variation: For cornflake topping, substitute cornflakes for the bread crumbs and omit the butter.
Nutritional information:
Calories: 299; Total Fat: 17g; Saturated Fat: 8g; Cholesterol: 77mg; Total Carbs: 13g; Fiber: 4g; Protein: 23g; Sodium: 741mg;