Creamy Chicken Casserole
Recipe from Helen Blank of Pa.
2 cups cooked and cubed chicken breasts
1 bag deluxe frozen broccoli florets, cooked and drained
2 cans low fat Cream of Chicken Soup
2/3 cup low fat mayonaise
2 tsp. lemon juice
1 cup shredded low fat cheese
1 cup soft bread crumbs
2 tbspns melted low fat margarine.
Layer cooked chicken and then cooked broccoli florets in 13x9 casserole dish. Thoroughly mix Cream of Chicken soup, mayonaise and lemon juice and spread over broccoli. Sprinkle cheese on top of soup mixture. Mix together bread crumbs and margarine and sprinkle on top of cheese.
Bake 350 degrees for 30 minutes until bubbly and top is browned. Let stand for 10 - 15 minutes after removing from oven.
Enjoy! My family loves this recipe.
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