Chicken Broccoli Casserole

Notes: I prefer frozen broccoli over fresh for this recipe. If you hate broccoli, you can omit it. You can change out the cream of cheddar soup for another cream of I used rotisserie chicken but you can use any cooked chicken you have on hand. Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray and set aside.

Step 2

In a large bowl, add 3 cups small-diced cooked chicken, 12 ounces frozen broccoli florets, 10.5 ounce can condensed cheddar cheese soup, 10.5 ounce can condensed cream of chicken soup, 1/4 cup mayonnaise, 1/4 cup milk and half of the 8 ounces shredded cheddar cheese.

Step 3

Stir to combine and add the mixture to the prepared baking dish.

Step 4

Add the remaining cheese on top.

Step 5

Place 1 1/2 cups crushed Ritz crackers into a zippered plastic bag and add 1/4 cup unsalted butter, melted. Close the bag and toss it around so the crumbs are coated in the butter.

Step 6

Evenly sprinkle the topping all over the casserole.

Step 7

Bake for 30-35 minutes until bubbly and golden brown. Garnish with dried parsley , if using, and serve.