Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 4
4 cups Pickwell Farms Frozen Broccoli Florets, steamed in microwave
2 cups Chicken, diced and cooked
1 (10.5 oz.) can Kaskey’s Condensed Cream of Chicken Soup
½ cup Coburn Farms Milk
¾ cup Coburn Farms Shredded Cheddar Cheese, divided
1 tsp Marcum Parsley Flakes
⅛ tsp Marcum Ground Black Pepper
¼ cup Marcum Plain Bread Crumbs
2 tbsp Coburn Farms Butter, melted
1
Preheat oven to 450° Grease a 9-inch pie plate.
2
Arrange broccoli florets evenly at the bottom of pie plate and top with cooked diced chicken.
3
In a saucepan, add condensed cream of chicken soup, milk, ½ cup of shredded cheddar cheese, dry parsley flake and pepper. Mix well over medium heat until cheese is melted. Remove from heat and pour over the chicken.
4
Sprinkle remaining cheese on top of sauce.
5
Combine breadcrumbs and melted butter and sprinkle evenly over cheese. Season with a pinch of salt and pepper.
6
Bake 20 minutes or until sauce is bubbling.
Ingredients
4 cups Pickwell Farms Frozen Broccoli Florets, steamed in microwave
2 cups Chicken, diced and cooked
1 (10.5 oz.) can Kaskey’s Condensed Cream of Chicken Soup
½ cup Coburn Farms Milk
¾ cup Coburn Farms Shredded Cheddar Cheese, divided
1 tsp Marcum Parsley Flakes
⅛ tsp Marcum Ground Black Pepper
¼ cup Marcum Plain Bread Crumbs
2 tbsp Coburn Farms Butter, melted