- 3 cups cubed cooked chicken
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10 ounce) package frozen broccoli florets, thawed
- 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
- 1/3 cup mayonnaise
- 1/4 cup milk
- 2 cups shredded taco-flavored cheese or Mexican cheese blend or Cheddar cheese, divided
- In a greased shallow 2-1/2-qt. baking dish, combine the chicken, salt and pepper. Top with broccoli. In a bowl, combine the soup, mayonnaise, milk and 1-1/2 cups cheese; pour over broccoli. Sprinkle with remaining cheese. Bake, uncovered, at 375 degrees F for 20-25 minutes or until heated through.