Chicken and Broccoli Casserole

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  • 1 pound boneless, skinless chicken breasts
  • 1 (10-ounce) package frozen broccoli spears
  • 1 can lower-sodium cream of mushroom soup
  • 3 tablespoons fat-free mayo
  • 1 cup reduced-fat shredded cheddar cheese


Boil the chicken breast until done and drain.

When cool enough to handle, cut into 1-inch pieces. In a square or round casserole dish, mix mayo and soup.

Add broccoli and chicken and mix well. Sprinkle with cheese.

Bake at 350 for 20 minutes or until cheese is melted.

Serves 4.

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