24 oz. boneless skinless chicken breasts, cooked and cut into bite-sized pieces
1 (16 oz) bag of microwave in bag fresh broccoli florettes
1 (10.75 oz) can 98% reduced fat cream of chicken soup
1 (5 oz) can evaporated non-fat milk
juice of 1/2 lemon
1/2 tsp garlic powder
1/4 tsp black pepper
1 C (8 oz) sliced almonds, toasted

Cook chicken breasts, microwave broccoli, and toast almonds. ( You can cook frozen chicken breasts in a 350 degree oven for about 30 minutes and toast the almonds in the oven while the chicken in cooking). Pierce microwaveable bag a few times with a fork and microwave broccoli on high for about 3 minutes (you want the broccoli and chicken slightly under done because it will continue cooking in the casserole). While the chicken is cooking I usually prepare the other ingredients.

In a small bowl mix together soup, milk, lemon juice, garlic powder and seasonings and set aside.

After cooking chicken, let cool and then cut into bite-sized pieces. Layer chicken and broccoli in a greased 9 x 13 inch baking dish. Top with soup mixture and bake casserole for 25-30 minutes in a preheated 350 degree oven. During the last few minutes of baking time, sprinkle toasted almonds over the casserole.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user BONNIEBELLE2.

 

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