French Chicken Broccoli Supreme: Difference between revisions
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime=30 min | ||
|CookTime=30 min @ 350° | |CookTime=30 min @ 350° | ||
|Source=[http://www.justgetoffyourbuttandbake.com/?p=984 Just Get Off Your Butt and Bake blog] | |Source=[http://www.justgetoffyourbuttandbake.com/?p=984 Just Get Off Your Butt and Bake blog] | ||
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=== Preparation === | === Preparation === | ||
In greased 13x9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, 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. | In greased 13x9 pan, layer the broccoli and chicken, then set aside. | ||
In saucepan over medium heat, combine the melted butter, 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 butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese. | Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese. | ||
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[[Category:Chicken]] | [[Category:Chicken]] | ||
[[Category:Broccoli]] | [[Category:Broccoli]] | ||
[[Category:Mia-Approved]] | |||
Latest revision as of 18:37, 11 August 2025
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30 min @ 350° |
| Source | Just Get Off Your Butt and Bake blog |
| Yield / serves | 6-8 servings |
| Rating | Very good |
Ingredients
- 1 lb fresh broccoli, break in pieces, and steam for 2 minutes.
- 3 c cooked chicken breasts, chopped in small pieces
- 3 c grated cheddar cheese, divided
- 2 tubes Ritz crackers
- 1 stick butter, melted
- 1 t poppy seeds
Sauce
- 1/3 c butter, melted
- 1/4 c cornstarch, dissolved in 1/2 cup cold water
- 1/3 c chicken broth
- 1/4 t salt
- 1/4 t pepper
- 2 c milk
- 1 1/2 c of the above cheddar cheese
Preparation
In greased 13x9 pan, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, combine the melted butter, 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 butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.
