Broccoli-Chicken Casserole - Johna J.

1       Rotisserie Chicken (about 2 ½ to 3#), or you can use left over chicken

3      lbs. Broccoli cooked and drained

1       Fat-free Cream of Chicken Soup

1       Can Cream of Celery Soup

2       Cups Light Sour Cream

4       Tablespoons butter

¾      lb grated cheese (I like the medium chedder)

Topping:

3            Shredded Wheat Biscuits

1/3      Cup Parmesan Cheese

3       Tablespoons Butter

 

Make sauce by melting butter over medium heat.  Add soup until warm and then stir in sour cream.

Line bottom of 2 casserole dishes  (makes two 8X8 casserole dishes or one 9X13 and one small casserole)

Spoon half of the sauce over broccoli

Layer half of the chicken pieces

Spread the cheese

Repeat with Broccoli, Chicken and sauce

Topping:

Melt butter in microwave.  Break up shredded wheat biscuits and add to butter along with Parmesan cheese. 

Sprinkle over casserole.

Sprinkle Paprika for color

Bake at 325 degrees just until heated through.