Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons butter
  • 2 lbs. Boneless Skinless Chicken Breasts (see notes)
  • Salt/Pepper (to taste)
  • 1 yellow onion (diced)
  • 1 stick celery (diced)
  • 4 cups broccoli florets (about ½ lb.)
  • 1 Tablespoon olive oil
  • 10.5 oz. cream of chicken soup
  • 2/3 cup sour cream
  • ½ cup milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder
  • 2 ½ cups cheddar cheese (shredded)
  • ½ cup crushed Ritz crackers (or panko breadcrumbs)
  • 2 Tablespoons butter

Instruction

  • Preheat oven to 350 degrees.
  • Cut chicken into bite-sized pieces and sprinkle lightly with salt and pepper.
  • Melt butter in a dutch oven or large pot over medium heat. Add the chicken, onions, and celery and toss to coat. Sauté for 3 minutes, until chicken is about halfway done, then add the broccoli and 1 Tbsp olive oil.
  • Cook for 3-5 more minutes, until the chicken is cooked through. Remove from heat.
  • Add the cream of chicken soup, sour cream, milk, seasonings, and half of the cheese. Stir to combine.
  • Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
  • Cover and bake for 20 minutes. Remove and increase heat to 400 degrees.
  • Combine the melted butter and Ritz crackers. Sprinkle over the casserole and bake for 8-10 minutes, until the top is golden brown. Remove and let it sit for 5 minutes prior to serving.
  • Serve over rice, biscuits, or mashed potatoes.