Since I’ve given my site a facelift (still some things in the works!) I’ve gone through some of my old favorite recipes and given them a facelift as well. I’m sure it’s a big no no in the food blog world, but some things just have to be done!
This bake a.k.a casserole is perfect for any weeknight meal when you just need something easy to throw together and satisfy your family’s hunger. It’s also something you can make ahead, freeze and pop in the oven for those nights you are running behind.
You can find the original story about this recipe HERE.
I like to serve mine over rice (it’s really good over brown rice). Pair it with a classic salad or some fruit and dinner is served!
So, when it comes to something that has chicken and broccoli in it then covered in cheese and buttered crackers, can you really go wrong?
Chicken Broccoli Bake
Printable Version
Serves 6-8
3 cups cooked and shredded chicken
2 cups cooked and chopped broccoli
2 (14 oz) cans cream chicken soup
3/4 cup sour cream
1/4 tsp pepper
2 1/2 cups cheddar cheese, shredded and divided
3/4 of a sleeve of Ritz Crackers, crushed or 1 1/2 cups dry bread crumbs
6 tsp butter, melted
Preheat oven to 375. In a large bowl combine chicken, broccoli, cream soup, sour cream and pepper. Add in 1 cup cheddar cheese and mix. Pour into a 2 qt baking dish. Top with remaining cheese. In a small bowl, combine melted butter and crackers (or bread
crumbs). Sprinkle evenly over casserole. Bake at 375 for 30-35 minutes, until
bubbly and cheese is melted.
This recipe is linked up at – Weekend Re-Treat,
