3 cups (750 mL) hot cooked broccoli florets
2 cups (500 mL) cubed, cooked, skinless chicken breast
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Broccoli Soup
1/3 cup (75 mL) 1% milk
1/2 cup (125 mL) shredded light Cheddar cheese
2 tbsp (30 mL) dry bread crumbs
1 tsp (5 mL) butter or margarine, melted

3 cup s (750 mL) hot cooked broccoli florets 2 cup s (500 mL) cubed, cooked, skinless chicken breast 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Broccoli Soup 1/3 cup (75 mL) 1% milk 1/2 cup (125 mL) shredded light Cheddar cheese 2 tbsp (30 mL) dry bread crumbs 1 tsp (5 mL) butter or margarine, melted

1. Arrange broccoli and chicken in 1.5 qt (1.5 L) baking dish.
2. Pour mixture of soup and milk over broccoli and chicken. Sprinkle with cheese. Top with mixture of bread crumbs and butter.
3. Bake at 425°F (220°C) until heated through - about 25 minutes.