This is a great meal for leftover chicken, turkey or even veal.  Use fresh or frozen broccoli florets.  Either works well.  Prep can be done in 5 minutes and can be held overnight, ready to pop into a preheated oven.   

4 cups/24 ounces/ 700g  fresh broccoli florets or thawed frozen broccoli florets

2 cups/10 1/2 ounces/ 300g cubed cooked chicken

1 can (10 1/2 ounces/300g) Condensed Cream of Chicken, celery or mushroom soup

1/3 cup/79ml  milk (dairy or a non-dairy unflavoured works) you can sub all stock

1/2 cup/2 ounces/57g shredded Cheddar cheese

2 tablespoons /30 ml plain dry bread crumbs

1 tablespoon butter, melted or olive oil

Preheat the oven to 400F/200C/Gas 6.  

Place the broccoli and chicken into a 9 x 13/23 x 33 cm baking dish.   Stir the soup and milk in a small bowl.  Pour the soup mixture over the broccoli and chicken.  Sprinkle with the cheese.  Stir the bread crumbs and butter in a small bowl.  Sprinkle the bread crumb mixture over the cheese.  Bake for 20 minutes or until the chicken mixture is hot.