Chicken and Broccoli Casserole

This dish was super impressive. It does not contain any soup cans and the flavor is perfect. This is one hotdish I would even serve to guests!

Recipe from Get Off Your Butt and Bake

Ingredients:

1 lb. fresh broccoli cut into pieces (I just grabbed two heads wrapped in one rubber band in the produce section)
1 Rotisserie chicken, deboned and cut up into pieces
3 cups Grated Cheddar Cheese divided
2 sleeves of Ritz Crackers (I used whole wheat Ritz crackers)
1 stick melted butter
1 tablespoon poppy seeds

Sauce:

1/3 C. Butter melted
4 T. Cornstarch, dissolved in 1/2 cup 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

Directions:

In greased 13×9 pan, layer the chicken and then the broccoli, and 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!