Dice the chicken. Combine the soup and milk in a medium bowl, and the breadcrumbs and butter in a small bowl.
Cook the chicken
Heat olive oil in a skillet over medium-high heat and cook chicken until until golden brown and cooked through.
Combine and Bake
Add the cooked chicken and broccoli to an 8x8 baking dish, and pour the soup/milk mixture over the top.
Sprinkle with the cheddar cheese and pour over the breadcrumbs/butter mixture.
Bake at 450 degrees F for 20 minutes, or until hot and bubbly.
Shortcuts: Want to take a shortcut or 2? Use precooked rotisserie chicken or buy fully cooked chicken from the grocery store. Using precooked chicken is a great shortcut and can cut your prep time significantly. You'll need about 2 cups of cooked chicken.Buy broccoli that is already cut into florets, or use frozen broccoli.What to do with leftoversStore in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!Reheating: Reheat individual servings in the microwave for 30 seconds, or until hot and bubbly. If you made this ahead, just cook in the oven at 350 degrees F until hot and bubbly. It should take around 30 minutes from refrigerated.Substitutions/AdditionsYou can use potato chips, ritz crackers, saltine crackers or panko bread crumbs if you prefer.You can use any kind of condensed soup – I recommend Cream of Mushroom, Cream of Celery or just plain Cheddar Soup. You can make your own Cream of Chicken Soup tooHow to freezeWrap tightly, label and freeze for up to 3 months. Thaw, and bake 30 minutes until bubbling.