Ingredients:

  • 2 cups (475ml) cooked chicken, shredded or diced
  • 2 cups (approx. 225g) frozen broccoli florets, thawed or fresh broccoli florets
  • 1/2 cup (50g) shredded cheddar cheese, divided
  • 1/4 cup (25g) grated Parmesan cheese, divided
  • 2 tablespoons (30ml) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 1/2 cups (355ml) milk (2% or whole)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup (50g) crushed Ritz crackers (about 15 crackers)
  • 2 tablespoons (30ml) melted butter

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
  2. If using fresh broccoli, sauté it in a pan with a bit of oil until tender-crisp. Skip this step if using thawed frozen broccoli.
  3. Melt butter in the skillet.
  4. Whisk in flour and cook for 1 minute to form a roux.
  5. Gradually whisk in milk until smooth.
  6. Bring to a simmer, then reduce heat and cook until thickened, stirring constantly.
  7. Stir in garlic powder, onion powder, salt, and pepper.
  8. In the prepared baking dish, combine the cooked chicken, broccoli, and half of the cheddar cheese and Parmesan cheese.
  9. Pour the creamy sauce over the chicken and broccoli mixture. Stir to coat evenly.
  10. Top with the remaining cheddar and parmesan cheese.
  11. Combine crushed Ritz crackers and melted butter in a small bowl.
  12. Sprinkle the cracker topping evenly over the casserole.
  13. Bake for 20-25 minutes, or until golden brown and bubbly. Check that the internal temp of the chicken is above 165°F.
  14. Let cool for a few minutes before serving.