| Preheat oven to 350°F (175°C) | ||||
| Grease a 9x13-in casserole dish | ||||
| 2 Tbs. butter | sauté chicken & veg |
stir in sauce & half the cheese |
bake 20 min |
top crackers, bake 8–10 min at 400°F |
| 2 lb chicken breasts, diced | ||||
| salt & pepper, to taste | ||||
| 1 yellow onion, diced | ||||
| 1 stick celery, diced | ||||
| 4 cups broccoli florets | ||||
| 1 Tbs. olive oil | ||||
| 10.5 oz cream of chicken soup | ||||
| 2/3 cup sour cream | ||||
| 1/2 cup milk | ||||
| 1/2 tsp. garlic powder | ||||
| 1/2 tsp. onion powder | ||||
| 1/2 tsp. mustard powder | ||||
| 1 1/4 cups shredded cheddar | ||||
| 1 1/4 cups shredded cheddar (remaining) | ||||
| 1/2 cup crushed Ritz crackers | ||||
| 2 Tbs. melted butter | ||||