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Broccoli Cheese Bake with Chicken


1 rotisserie chicken
1 can (10 ½ ounces) Campbells Condensed Cream of Mushroom Soup
½ c milk
1 tsp Dijon mustard
1 c shredded cheese
2 bunches fresh broccoli florets (about 2 cups)
¼ c plain dry breadcrumbs
1 tablespoon butter (melted)
1 pinch of salt
1 pinch of pepper


1. Cut chicken in half. Using 1⁄2 of the chicken remove skin and bones. Finely shred chicken and place in a bowl.

  1. Heat the oven to 350 degrees
  2. Stir the soup, milk, mustard, cheese, salt and pepper in a mixing bowl
  3. Mix breadcrumbs and butter together in a mixing bowl
  4. In a 1 1⁄2 inch baking dish add the chicken and then the broccoli.
  1. Pour the soup mixture over the chicken and broccoli mixing it well
  2. Sprinkle the breadcrumb mixture over the chicken/broccoli
  3. Bake for 30 minutes or until the broccoli is tender. Serve hot


1 rotisserie chicken
8 ounces of shredded cheddar cheese
2 bunches of broccoli
1 can Campbell’s cream of mushroom soup
Dijon mustard
Plain breadcrumbs

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