3 lb. boneless chicken (cut in 1/2-inch cubes)
2 (10 oz. ea.) cans cream of chicken and mushroom soup (or 1 chicken & 1 mushroom)
1 (28 oz.) bag frozen chopped broccoli
1/2 cup (1 stick) butter
1/2 cup mayonnaise
1 bag small size croutons (I prefer Reese's brand) any flavor (I like cheddar cheese)
1 to 1 1/2 cups shredded cheese (your favorite)
2-3 tbsp. olive oil

SEASONINGS:

salt
pepper
garlic powder
onion powder
tarragon
paprika
Italian, etc...

Preheat oven to 350°F. Defrost broccoli in microwave while you cook the chicken.

Cook cubed chicken in skillet and oil until no longer pink and season how you like while cooking. I use the above seasonings but season as much or as little as you like.

When broccoli is thawed (doesn't need to be cooked) place in bottom of 9x13-inch baking pan. Then when chicken is cooked through, drain off oil and place on top of broccoli.

Using the bowl you defrosted the broccoli in (so that there are less dishes to clean!) mix mayonnaise and both cans of soup together (may mix and match soups!). Evenly pour mixture over chicken. Top with shredded cheese.

Melt butter in plastic-ware in microwave, then put in croutons, cover tightly and shake until croutons are completely covered with butter. Evenly put butter soaked croutons over the casserole.

Bake at 350°F for 30 to 45 minutes until bubbles through and croutons are toasted.

Submitted by: Natalie McWilliams