1 lb. fresh broccoli broken into pieces, and steamed for 2 minutes.
3 cups cooked chicken breasts, cubed or shredded
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds
SAUCE:
⅓ C. Butter melted
¼ C. Cornstarch, dissolved in ½ C. COLD Water
⅓ C. Chicken Broth
¼ tsp. Salt
¼ tsp Pepper
2 Cups Milk
1½ cups of the above Cheddar Cheese
Instructions
In greased 13×9 pan, layer the broccoli and chicken, then 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 1½ cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with the remaining 1½ cups grated cheddar cheese.
Melt the stick of butter, 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. I found that adding the butter/poppy mix to the ziplock made it easy to get all the cracker bits evenly coated. Just massage the bag until all bits are buttery. Sprinkle the buttery crumbs over the top of the grated cheese.
Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly and enjoy!
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2011/11/broccoli-chicken-supreme/