Ingredients

6 skinless, boneless chicken breasts, boiled in salted water, drained and cubed into 1" cubes

2-8 oz. cans cream of celery soup (GF: use 2-8 oz. cans gluten free creamy soup)

2 c. chicken broth

3 c. fresh broccoli florets, chopped small

lemon juice, salt and pepper to taste

12 oz. sliced swiss cheese

4 c. bread crumbs (GF: gluten free bread crumbs)

Preparation

  1. Grease the bottoms and sides of a 9" x 12" glass casserole dish.
  2. Preheat the oven to 375 degrees.
  3. Combine the soup and broth and mix well. Add lemon juice, salt and pepper to taste.
  4. Place 1/3 of the chicken breast on the bottom of the casserole dish, then pour 1/3 of the broth mixture evenly over the chicken. Lay 1/3 of the cheese across the top, then sprinkle with 1/3 of the bread crumbs.
  5. Repeat step 4. two more times, ending with bread crumbs.
  6. Bake at 375 degrees for 30-40 minutes or until bubbling.
  7. Let cool 15 minutes, and serve hot.