8ouncesbroccolidefrosted if frozen - steamed if raw
64Ritz crackerscrushed (2 sleeves)
Preheat oven to 350 degrees and spray a casserole dish with nonstick spray.
Cut the chicken into bite sized pieces if you wish. It cooks quicker this way.
Season chicken with seasoning salt.
Place chicken in casserole dish.
Make sure broccoli is drained well or your casserole will be watery.
Add the cooked broccoli over the chicken.
In a medium bowl, mix together milk and soup until smooth.
Stir in 1-½ cups of the shredded cheese.
Microwave stirring often, until smooth.
Pour over the chicken mixture.
Sprinkle with the remaining shredded cheese.
Melt the butter.
Stir melted butter into the cracker crumbs.
Top the casserole with the buttery crumbs.
Bake for 30 -40 minutes or until chicken registers 160F on an instant read thermometer.
Let stand for 10 minutes before serving.
Storage:This dish will store well in the fridge for 3 days in an airtight container.It can also be frozen for up to three months. Be sure to wrap tightly in plastic wrap or aluminum foil.Reheat the casserole covered, in a 350 degree oven until warmed all the way through, it will take about 12 to 15 minutes to warm up the casserole.Tips:Expert Tip: Be sure to use a block of cheddar cheese and shred it yourself. The pre-shredded cheese has additives that prevent it from clumping together, which also prevents it from melting as smoothly.
Typically for this recipe you would use whole chicken breasts, I cut the breast up so that it cooks quicker. You can use whole breasts but you will need to increase the bake time.
If you are cutting your chicken breast like I did, then try to dice them to the same size so that they cook evenly.
If you are freezing this casserole, then I recommend that you freeze it without the Ritz crackers on top. Add them right before you bake it so they don't get soggy.
Be sure to drain the broccoli well so that it doesn't make your casserole watery.
When checking the temperature of the chicken, be sure to check the thickest part of the chicken.