Ingredient List
- 10.5 oz condensed cream of chicken soup
- 4 cups fresh broccoli florets
- 2.5 cups shredded sharp cheddar
- 2/3 cup plain sour cream
- 1/2 cup whole milk
- 1/2 cup crushed Ritz crackers
- 2 lb boneless chicken breast
- 2 tbsp unsalted butter
- 2 tbsp melted butter
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 rib celery, diced
- 1/2 tsp dried garlic powder
- 1/2 tsp dried onion powder
- 1/2 tsp ground mustard powder
- salt to taste
- black pepper to taste
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Cut chicken into bite-sized pieces and season with salt and pepper.
- Melt butter in a large dutch oven over medium heat. Add chicken, onions, and celery, coating in butter. Sauté for 3 minutes.
- Add broccoli and olive oil to the pot. Cook 3-5 minutes until chicken is done. Remove from heat.
- Stir in cream of chicken soup, sour cream, milk, seasonings, and half the cheese until combined. Transfer to a greased 9×13-inch casserole dish. Top with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove from oven and increase temperature to 400°F (205°C).
- Mix melted butter with crushed Ritz crackers and sprinkle over casserole. Bake uncovered for 8-10 minutes until golden brown.
- Let casserole rest for 5 minutes. Serve hot over rice, biscuits, or mashed potatoes.
