1 whole chicken or 6 chicken breasts
4 c. cut up broccoli, fresh or frozen
2 cans cream of mushroom soup
8 oz. longhorn cheese or Mozzarella
Bacon Bits or substitute
Milk
Shredded carrot and/or chopped mushroom pieces (optional)

Cook chicken and take the meat off the bones. Steam broccoli and shredded carrot. Prepare soup with one can milk per 2 cans soup. Shred cheese. Start by layering a casserole dish (greased) with 1/2 the cooked chicken pieces, then cooked broccoli and carrot, then a scoop of soup. Again the chicken, then vegetables, the rest of the soup and top with lots of cheese. Bake at 325 degrees for about 20-30 minutes. Cheese browns and you it off with Bacon Bits.