This is a great meal for leftover chicken, turkey or even veal. Use fresh or frozen broccoli florets. Either works well. Prep can be done in 5 minutes and can be held overnight, ready to pop into a preheated oven.
4 cups/24 ounces/ 700g fresh broccoli florets or thawed frozen broccoli florets
2 cups/10 1/2 ounces/ 300g cubed cooked chicken
1 can (10 1/2 ounces/300g) Condensed Cream of Chicken, celery or mushroom soup
1/3 cup/79ml milk (dairy or a non-dairy unflavoured works) you can sub all stock
1/2 cup/2 ounces/57g shredded Cheddar cheese
2 tablespoons /30 ml plain dry bread crumbs
1 tablespoon butter, melted or olive oil
Preheat the oven to 400F/200C/Gas 6.
Place the broccoli and chicken into a 9 x 13/23 x 33 cm baking dish. Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese. Bake for 20 minutes or until the chicken mixture is hot.