| 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 | dice | ||||
| salt & pepper, to taste | |||||
| 1 yellow onion | dice | ||||
| 1 stick celery | dice | ||||
| 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 Ritz crackers | crush | ||||
| 2 Tbs. butter | melt | ||||