- Servings: 8
Ingredients:
| 1 | Rotisserie Chicken Cut Into Pieces |
| 1 | Family Sized Bag Frozen Broccoli Florets, steamed |
| 1 can | Cream of Mushroom Soup |
| 1 can | Cream of Chicken Soup |
| 1½ cups | Mayonnaise |
| 1 box | Stove Top Dressing |
| 1 stick | Butter, melted |
Directions:
Spray a 13X9 casserole pan with canola oil spray and set aside. Preheat oven to 350 degrees. Chop chicken into bite sized pieces. Cook broccoli florets according to package directions. In a medium bowl, mix both soups and mayonnaise together. Assemble casserole as follows, layer chicken on bottom, top with broccoli florets, then top with soup mixture. Sprinkle dressing on top of soup mixture and drizzle on melted butter. Bake until browned and bubbly, 20-30 minutes. Allow to stand about five minutes prior to serving.
