In a large bowl, combine the
Rotisserie Chicken (1)
Broccoli Florets (2 cups)
In a smaller bowl, mix together the
Low-Fat Cream of Chicken Soup (1 cup)
Fat-Free Evaporated Milk (3/4 cup)
Lemon Juice (1 tsp)
Grease a 9×13-inch baking pan with
Nonstick Cooking Spray (as needed)
Place the broccoli chicken into the dish.
Pour the chicken soup mixture over the top, and sprinkle
Shredded Cheddar Cheese (1 cup)
Fried Pork Rinds (1/2 cup)
Grated Parmesan Cheese (2 Tbsp)
Italian Seasoning (1 tsp)
Sprinkle breadcrumbs evenly over the top of the casserole.
Bake, uncovered, in a preheated oven at 350 degrees F (180 degrees C) for 25 to 30 minutes or until bubbly.