Cooking Directions

• Heat the oven to 375°F.  While the oven is heating, place the broccoli and chicken into a 1 1/2-quart baking dish or a 9-inch pie plate.
• Stir the soup, milk and curry powder in a small bowl.  Pour the soup mixture over the broccoli and chicken.  Sprinkle with the cheese.  Stir the panko and butter in a small bowl.  Sprinkle the panko mixture over the cheese.
• Bake for 20 minutes or until the chicken mixture is hot.

Ingredients

• 4 cups fresh broccoli florets or thawed frozen broccoli florets
• 2 cups cubed cooked chicken
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.333 cup milk
• 0.5 teaspoon curry powder
• 0.5 cup shredded white Cheddar cheese
• 2 tablespoons panko
• 1 tablespoon butter, melted