Easy Broccoli, Millet and Chicken Casserole

1 (500 ml) pkg. cambell's Gardennay Creamy Broccoli Parmesan Soup
1/2 c. (125 ml) skim milk
1/2 c. (125 ml) wild rice
1/2 c. (125 ml) millet
4 c. (1 L) chopped broccoli florets
1 c. (250 ml) grated Cheddar cheese, divided
4 skinless boneless chicken breast halves

Makes 4-6 servings

1) Preheat the oven to 375F (190 C).
2) Spray a 9" x 13" (23 x 33cm) casserole dish with non-stick cooking spray and set aside.
3) In a medium bowl, whisk together the soup and milk. Mix well.
4) Add the wild rice, millet, broccoli florets and 1/2 c. (125ml) of the cheese. Fold to mix well.
5) Pour into the prepared casserole dish.
6) Top with the chicken breasts and nesle them into the mixture.
7) Sprinkle dish with remaining 1/2 c. of cheese.
8) Cover and bake for 45 minutes to 1 hour until the cheese is melted and the chicken is cooked through.
9) Let stand for 5 minutes before serving

Number of Servings: 4

Recipe submitted by SparkPeople user PINKY_120.