What You'll Need:
1 lb. fresh broccoli, chopped
3 chicken breasts
3 cups grated sharp cheddar cheese
3 cups grated sharp cheddar cheese
2 tubes Ritz crackers
1 stick melted butter
1 tablespoon poppy seeds
1 stick melted butter
1 tablespoon poppy seeds
1/2 cup fresh chopped parsley
2 Tbsp Olive Oil
SAUCE:
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese
1/3 C. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of the above Cheddar Cheese
What You'll Do:
Season chicken generously with salt and pepper. Heat olive oil and cook chicken.Remove from heat. In greased glass pan, layer the broccoli and chicken, then set aside.
As an aside, I cannot tell you how much more fun it is to cook in a house that actually has kitchen space! I love the island:
Combine the cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.
Melt the remaining butter, add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag but don’t crush too small. Add crumbs to the melted butter along with the fresh parsley and stir.
Sprinkle crumbs over the top of the grated cheese.
Bake uncovered at 350 degrees for about 30 minutes.
I served with garlicky rice. YUM!