When it comes to the Ritz cracker topping, if you want a crispy topping, assemble the casserole and put them on the top. Alternatively, you can assemble the casserole, put the crackers on top and then sprinkle more cheese on top before you bake it. This forces the crackers down into the sauce, giving the casserole additional depth of flavor.

Another thing I like about this casserole is that there is no need to pre-cook anything. Use thawed frozen broccoli and just toss it in with your other ingredients. If you want to use fresh broccoli, cut it into small pieces and partially cook it, because it will not cook sufficiently in the baking time allotted, otherwise.

 

INGREDIENTS

4 boneless, skinless chicken breasts

½ teaspoon salt

½ teaspoon pepper

1 cup milk

1 can cheddar cheese soup

½ teaspoon paprika

6 ounces cheddar cheese, shredded

8 ounces frozen chopped broccoli, defrosted

1½ cups crushed Ritz crackers

 

INSTRUCTIONS

Preheat oven to 350 degrees F and lightly grease a casserole dish.

Season chicken with salt and pepper and place in prepared dish.

In a medium bowl, mix together milk, soup, paprika, and cheddar cheese.

Pour half of cheese mixture over chicken.

Scatter broccoli pieces over cheese mixture.

Top with Ritz cracker pieces and remaining cheese mixture.

Place in oven and bake for 45 minutes.

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Quick Tip:  Make sure that the chicken breasts you use are THIN – not those monster-sized breasts that are commonly sold. If you do have a very thick chicken breast, you can slice it in half along its length, giving you two thinner breast pieces. If you choose to use the larger-sized chicken breasts, you will need to increase your cooking time by at least 10-15 minutes

Recipe and image courtesy of Christin at Spicy Southern Kitchen