Cooking Directions

• Stir the soup, milk, lemon juice, broccoli and 2/3 cup onions in a 1 1/2-quart casserole.  Cover the casserole.
• Bake at 350°F. for 25 minutes or until the broccoli is tender.  Stir the broccoli mixture.  Sprinkle with the remaining onions.
• Bake, uncovered, for 5 minutes or until the onions are golden brown.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
• 0.5 cup milk
• 1 tablespoon lemon juice
• 4 cups frozen broccoli cuts, thawed
• 1.333 cups (2.8 ounce can) French's® French Fried Onions