Description
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Directions
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Yield: Serves: 8
INGREDIENTS
- 2 pkgs. (10 oz. each) frozen cut broccoli or asparagus, thawed, drained
- 4 cups coarsely chopped chicken (one pound chicken cooked, skinned, boned)
- 1 can (10-3/4 oz.) cream of chicken soup
- 1 cup sour cream
- 2 cups (8 oz.) Sargento® Traditional Cut Shredded Sharp Cheddar Cheese or Sargento® Traditional Cut Shredded Mild Cheddar Cheese, divided
- 1/2 cup soft bread crumbs
- 1/4 cup butter, melted
DIRECTIONS
- 1
Arrange broccoli and chicken in bottom of 13x9-inch baking pan. Combine soup and sour cream; mix well.
- 2
Stir in 1-1/2 cups cheese; spread mixture over the chicken and broccoli. Combine remaining 1/2 cup cheese, bread crumbs and butter; sprinkle evenly over soup mixture.
- 3
Bake in preheated 350°F oven 40 minutes or until brown and bubbly.
Nutrition
Nutrition Facts
Serves: 8
Amount Per Serving
Calories 348
Total Fat 23.7g
Saturated Fat 12.8g
Trans Fat 6.8g
Polyunsaturated Fat 1.6g
Cholesterol 102mg
Sodium 572mg
Carbohydrates 8g
Protein 26g
Dietary Fiber 1g
Vitamin A 149RE
Vitamin C 20mg
Calcium 265mg
Iron 1mg
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