Broccoli Chicken Cheddar Bake
This classic hearty dish is the perfect last minute weeknight meal. Crowd pleaser and little clean up, your family will devour it!
Ingredients
- 1 teaspoon Olive Oil
- 2 lbs Broccoli Fresh or Frozen .
- 1 lb Boneless Skinless Chicken Breasts
- 6 oz Baby Bella Mushrooms small diced
- ½ Medium Size Onion
- 3 cloves Garlic minced
- 1 can Cream of Mushroom with Roasted Garlic
- 1 can Cream of Broccoli Cheese Soup
- ¼ cup Sour Cream
- ¼ cup Mayonnaise
- 2 cups Cheddar Cheese
- 5 Ritz Crackers crushed
- 2 tsp Lemon + Pepper Seasoning
- 1 tb Lime Juice
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Butter
Instructions
- Preheat oven to 350 degrees.
- Prep veggies: chop broccoli, onion, garlic and mushrooms.
- Place broccoli in large stock pot with water and steam until cooked through. (do not overcook)
- Season chicken with lemon and pepper seasoning and place in skillet on medium/high heat with minced garlic and oil. Saute' until brown and almost cooked through. (will continue to bake in oven)
- In a separate bowl, combine canned soups, sour cream, mayonnaise, lemon juice, onion and garlic powder. Stir until thoroughly combined.
- After chicken has browned, dice and set aside.
- In a shallow baking dish, layer steamed broccoli in dish, followed by diced lemon and pepper chicken breasts, diced onion, cream mixture and stir.
- Bake at 350 for 20 minutes.
- While dish is baking, in a small skillet with butter, place crushed Ritz Crackers in skillet and saute' until crispy and brown.
- After 20 minutes, top dish with cheddar cheese and Ritz Crackers and bake an additional 10 minutes until cheese is melted and crackers are crispy and brown.
- Enjoy!