There's nothing not to like about this. It's perfect for an easy weeknight meal, there will probably be leftovers, oh, and it's delicious. I made my own shredded chicken, but you can probably use canned if you're pressed for time. I used low fat cream cheese and skim milk.
Creamy Chicken and Broccoli Casserole
adapted from Chef In Training
1 (16 oz) bag frozen broccoli, cooked
2 cooked chicken breasts, shredded
2 8 oz. blocks cream cheese, softened
2 cups milk
1 1/2 tsp garlic salt
3/4 cup Parmesan cheese, divided
1/2 sleeve Ritz crackers, crushed
Preheat the oven to 350F. Prep a 9x13 baking dish with cooking spray and spread the broccoli across the bottom. Meanwhile, heat the milk, cream cheese, garlic salt and 1/2 cup Parmesan in a pan over low heat. When completely melted and heated through, pour 1 cup of sauce over the broccoli. Spread out the shredded chicken over it, and pour the rest of the sauce over it. Sprinkle 1/4 cup Parmesan over it, then the cracker crumbs. Bake for 20 minutes until hot and bubbly.