Chicken and Broccoli Casserole
Recipe Ingredients:
| 1 | can | cream of broccoli soup |
| 1 | can | cream of chicken soup |
| 1 | can | cream of celery soup |
| 3 | frozen boneless skinless chicken breasts | |
| 1 | bag | frozen broccoli florets |
| 16 | oz | shredded cheddar cheese |
| 1 | pkg | (or 2) Ritz crackers from a box |
| 1/2 | of a stick of butter | |
| milk |
Recipe Instructions:
| 1. | Place frozen chicken breasts in a pot and cover with water. Boil on stove for about 15-20 minutes or until done. Let cool slightly and pull apart into pieces with a fork. |
| 2. | Empty whole bag of frozen broccoli into a microwave-safe dish and cover with lid. Cook in microwave for 5-8 minutes, depending on how crisp or mushy you want your broccoli to be. |
| 3. | In a separate bowl, mix cans of soup together. Mix in milk until soup consistency is a little thinner than pudding. Set aside. |
| 4. | Mix chicken pieces and cooked broccoli together and spread into a 9x13-inch pan. Spread soup mixture evenly over top and mix in. Add most of shredded cheese and mix in. Sprinkle remaining cheese evenly over top. Bake uncovered in 450F oven until cheese is melted and mixture is bubbly, about 15 minutes. |
| 5. | Melt a half stick of butter in microwave. Crush Ritz crackers in a bowl and mix together with melted butter. Sprinkle cracker crumb mixture evenly over top of casserole. |
| 6. | Place casserole back in oven and heat just until cracker crumbs on top are browned. (Watch carefully, crackers can burn fast.) |
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