• 1 package (10 ounces) frozen broccoli spears, cooked and drained
• 1-1/2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) low-fat broccoli cheese soup
• 1/8 teaspoon garlic powder
• 1 can (10-3/4 ounces) low-fat cream of broccoli soup
• 1/3 cup skim milk
• 2 Tablespoons crushed corn flakes

In a 2-quart shallow baking dish, put broccoli and chicken. Mix soup and milk. Pour over broccoli and chicken. Sprinkle corn flake crumbs over top. Bake at 400° for 25 minutes or until hot.