- 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.