2 c chicken, cooked and cut into 1 inch cubes
2 c broccoli florets
3 cans cream of chicken soup
½ c mayonnaise
2 c cheddar cheese, shredded
1 sleeve saltine crackers, crushed
4 TBS butter, melted
Combine the chicken, broccoli, soup and mayonnaise in a 13×9 dish. Sprinkle shredded cheese on top of mixture. Combine crushed crackers and melted butter. Spread on top of shredded cheese. Cover with foil and bake at 350 for 1 hour. Remove foil for last 15 minutes of baking. This recipe is so easy to double if you’re making it for a large group (or if you want leftovers!). I have also swapped the chicken for leftover Thanksgiving turkey in this dish and it is fantastic!
We used 3 chicken breasts cut up and the small bag of frozen broccoli cuts (cooked for 5 minutes).
This came from a friend while we were stationed in England. It quickly became a favorite, and a great dish to take when you have to deliver a meal.