This is a WAY better version of a casserole that typically shows up at church pot-lucks…this one allows you to create your own cheese sauce rather than using a cream-of-something soup. It makes the recipe much more ‘real’ tasting, and more comforting. It’s a really great casserole and tastes even better re-heated! To reheat, just place it in the microwave until hot and bubbly, and then put under the broiler for a few seconds to crisp up the crackers on top.
I also chose to serve mine over rice. It would be good on it’s own, or, over noodles.
I will admit the butter content is high in this one, but I think you could cut back on the butter used in the original roux to cut back on that. Same with the butter and the crackers!
Chicken Broccoli Supreme
1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes
3 cups cooked chicken breasts – Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds (I omitted)
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese
In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.
Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.
Eat and enjoy!