Parmesan Chicken Broccoli Casserole
- 2 cups diced, cooked chicken (2-3 chicken breasts)
- 16 ounces frozen broccoli (1 bag) *
- 2 cups milk
- 16 ounces cream cheese (two 8 oz blocks)
- 2 teaspoons garlic salt
- ¾ cup plus ¼ cup shredded Parmesan cheese **
- 1 sleeve Ritz crackers crushed
Cook the chicken, then slice or break it into bite size pieces.
Cook broccoli in salted water, then place in a 9 x 13 inch greased casserole dish.
Heat the milk, cream cheese, garlic salt and Parmesan cheese over low heat, stirring till the mixture is smooth.
Pour 1 cup of sauce over the broccoli. Add the chicken into the pan and pour rest of sauce over it. Sprinkle the top with 1/4 cup Parmesan cheese** and Ritz cracker crumbs.
Bake at 350° for 25 to 30 minutes.
* I don't like mushy broccoli, so I substituted with blanched 16 oz fresh broccoli florets. Bring water to boil, add broccoli, and remove after boiling 3-4 minutes. Let drain well before adding to casserole dish.
** I actually prefer using grated Parmesan cheese – the "powdered" kind (Kraft) – instead of shredded.