1 (16 oz) bag frozen broccoli florets
4 chicken breast halves
1/2 c. mayonnaise
2 cans cream of chicken soup
1 TBS. lemon juice
1 c. cheddar cheese
1 TBS. butter
1/4 c. bread crumbs
1. Preheat oven to 350.
2. Cook chicken and cut into bite-size pieces.
3. Mix soup, mayonnaise, and lemon juice in a large bowl.
4. Cook broccoli until just hot and fold into soup mixture with chicken and cheese.
5. Melt butter and combine with bread crumbs.
6. Place mixture in 9x13 pan and sprinkle with buttered bread crumbs. Bake at 350 for 30 minutes. Increase temperature to 375 for the last 10 minutes of baking time to toast the bread crumbs.
4 chicken breast halves
1/2 c. mayonnaise
2 cans cream of chicken soup
1 TBS. lemon juice
1 c. cheddar cheese
1 TBS. butter
1/4 c. bread crumbs
1. Preheat oven to 350.
2. Cook chicken and cut into bite-size pieces.
3. Mix soup, mayonnaise, and lemon juice in a large bowl.
4. Cook broccoli until just hot and fold into soup mixture with chicken and cheese.
5. Melt butter and combine with bread crumbs.
6. Place mixture in 9x13 pan and sprinkle with buttered bread crumbs. Bake at 350 for 30 minutes. Increase temperature to 375 for the last 10 minutes of baking time to toast the bread crumbs.
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