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Chicken and Broccoli Casserole


Did you know that my kid will eat broccoli? I know...that's wild! He doesn't eat a lot of vegetables, but he does like broccoli. So, I have been looking for ways to include broccoli as often as possible. I found this recipe on the opposite page of another recipe I was making, and decided to try it. It turned out quite tasty and I would highly recommend!

Ingredients: chicken, frozen broccoli spears, cream of mushroom soup, mayonnaise, cheddar cheese, Ritz crackers, butter



Step 1: Cook chicken. (The recipe calls for a whole chicken, cooked and deboned. I used chicken breasts, about 2 lbs. cut into bite sized pieces.) Preheat oven to 400 F. Crumble Ritz crackers. Step 2: Place broccoli in the bottom of a 9x13 pan. Step 3: Layer chicken on top of broccoli. Step 4: Heat soup and mayonnaise on top of stove. Pour over chicken and broccoli. Step 4: Layer cheese next, then the crumbled Ritz crackers. Step 5: Melt butter and pour over top of crackers. Step 6: Bake at 400 F until hot and bubbly, about 30-40 minutes.

Chicken and Broccoli Casserole


Recipe:


1 chicken, cooked and deboned or approximately 2 lbs. boneless chicken pieces

1 16 oz. pkg. frozen broccoli spears (unthawed)

1 can cream of mushroom soup

1/2 c. mayonnaise

2 c. shredded cheddar cheese

1 stack Ritz crackers, crumbled

1/2 stick butter


Preheat oven to 400 F. Place broccoli in the bottom of a 9x13 pan. Layer chicken on top of broccoli. Heat soup and mayonnaise on top of stove. Pour over chicken and broccoli. Layer cheese next, then the crumbled Ritz crackers. Melt butter and pour over top of crackers. Bake at 400 F until hot and bubbly, about 30-40 minutes.


Source: Jean Jernigan, Break Bread with Us by Southside Baptist Church, 2006

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