Thursday, February 28, 2013

Creamy Chicken and Broccoli Casserole

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.

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