MONDAY RECIPE POST - BROCCOLI-CHEDDAR-CHICKEN

I cooked this recipe when we had friends over a couple of weekends ago.  You can find it here.  Christin is the host of Spicy Southern Kitchen.

Broccoli-Cheddar Chicken - Serves 4
(A Cracker Barrel Copycat)

Preparation time: 10 minutes
Cooking time: 45 minutes
Total Time: 55 minutes

4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 can cheddar cheese soup
1/2 teaspoon paprika
6 ounces cheddar cheese, shredded
8 ounces frozen chopped broccoli, defrosted
1-1/2 cups crushed Ritz Crackers

Preheat the oven to 350 degrees farenheit, and lightly grease a casserole dish.

Season chicken with salt and pepper, and place in prepared dish.

In a medium bowl mix together the milk, soup, paprika and cheddar cheese.

Pour half of the cheese mixture over the chicken.  Scatter broccoli pieces over the cheese mixture.

Top with the Ritz cracker crumbs and remaining cheese mixture.

Place in oven and bake for 45 minutes.

In Christin's notes she mentioned that she layered a little of the cheese sauce on top of the cracker crumbs, as she liked how the crumbs blended into the sauce, which thickened and flavored it.  However, if you want a crunchier topping, you can mix the cracker crumbs with 1 to 2 tablespoons of melted butter and sprinkle on top.  This is how I did it as we like the crispier topping.

Our friends thought this was delicious and so did we.  Under the crispy crust is the moistest chicken and a very yummy cheese sauce.  I also sprinkled grated cheese on the top before putting in the oven, which made it even crispier.  For the non-broccoli lovers this is a great way to eat this healthy vegetable.  Gregg's motto is 'put enough cheese sauce on it....'.  A keeper and one we will make again.  Thanks Christin!