• 1 lb. Cooked chicken cut into bite sized pieces
  • 20 oz. Frozen chopped broccoli cooked and drained
  • 2 Cans of reduced fat cream of chicken soup
  • ⅔ C. Evaporated milk
  • ½ tsp. Garlic powder
  • 1 C. Reduced fat shredded cheddar cheese
  • ½ C. Bread crumbs
  • 3 Tbsp. Parmesan cheese


  • Preheat the oven to 350 degrees.
  • Add the chicken and broccoli to a large mixing bowl.
  • Pour the soup and milk into the mixing bowl along with the garlic powder. Stir to combine well.
  • Layer the chicken and broccoli mixture into the bottom of a well-greased 9×13 baking dish.
  • Top with the shredded cheese.
  • In a bowl, combine the breadcrumbs and parmesan cheese.
  • Sprinkle the breadcrumb mixture over the casserole.
  • Bake for 30 minutes.
  • Let sit for 10 minutes before serving.

Enjoy !

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