This is a hearty dinner casserole for a cold winter night. We just had this last week but andrew wants it again! I've been making it for years. it's one of those recipes I don't need an actual recipe to make, perhaps why it is only appearing now. It's a classic. The following recipe is more for four. for the two of us, I usually use about half- one cooked breast, one head of broccoli and a small sleeve of Ritz. For cheese, any good cheddar. The pre-sliced pieces or grated melt faster. Since the broccoli and chicken are cooked, you really are just blasting it in the oven (maybe 425 for 12 min) so that it bubbles and the top browns. Be sure to add a dash of your favorite hot sauce and serve over rice. This recipe is a good guide:
INGREDIENTS
- 2-3 heads of fresh broccoli, cut into florets, steamed or boiled for 2 minutes
- 3 cups cubed cooked chicken
- 1/2 cup grated cheddar cheese
CRUMB TOPPING:
- 1 tube Ritz crackers (38 crackers) (or a similar brand)
- 3 tablespoons butter, melted
SAUCE:
- 2 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/3 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated cheddar cheese
INSTRUCTIONS
- In greased 13x9 pan, layer the broccoli and chicken, then set aside.
TO MAKE THE SAUCE:
- Melt the butter in a medium saucepan over medium-low heat. When it's melted, whisk in the flour and cook for a minute or two. Gradually add the milk and chicken broth. Season with salt and pepper. Continue to cook over medium heat and stir continuously until the mixture thickens. Whisk in the 1 cup of grated cheese. Pour over the chicken and broccoli. Top with the 1/2 cup of cheese
TO MAKE THE CRUMB TOPPING:
- Microwave 3 tablespoons of butter. Crush the Ritz crackers and stir in. Sprinkle crumb topping over the casserole.
- Bake uncovered at 350 degrees for 25-30 minutes, or until hot and bubbly.
