Ingredients
- 2 large or 3 medium-small boneless chicken breasts
- 2 pkgs. frozen broccoli florets (10 oz. each; you can use one; depends on preference)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 cup shredded sharp cheddar
- 1/2 cup real mayonnaise
- 1 tsp. lemon juice
- bread crumbs (I set out 2-3 pieces of bread to dry out and then tear them apart)
- grated parmesan cheese
Directions
- Place chicken in baking dish with 1 cup of water and some butter.
- Bake chicken at 350 for 1 hour then allow to cool and cut into smaller pieces
- Prepare broccoli and set aside to cool lightly
- In large bowl mix other ingredients until well blended.
- Put a bit of the mixture on the bottom of a baking dish. Arrange chicken and broccoli in layers. Pour the rest of the sauce over the top.
- Sprinkle with bread crumbs and parmesan cheese.
- Bake at 350 for 30-45 min. or until bubbly and brown.
This dish can be made the day before, refrigerate and bake just before serving.
*I've also made it by combining the chicken and broccoli in the soup mixture without layering. It tastes the same and saves time!
