Broccoli Chicken Casserole

Sunday, November 16, 2014

It's a lazy, wet, cold Sunday here so we basically plan on staying inside all day.  Spencer went hunting this morning but it's safe to say he didn't piddle around out there since it's so miserable.  When he came home I had to snap a pic of him and bug with their camo on.
My parents and sister came down to see bug and spend the day with us so I decided to make lunch at home so we didn't have to get out.  So my mom has this infamous casserole that she takes to every family event or cookout. It has become one of my staple comfort foods and it seems to feed the masses plus it's really easy to put together so that's always a plus.  A long time ago I discovered that you can shred chicken perfectly with a mixer. For real who knew.  I get a lot of flak from Spence about never using this expensive KitchenAid mixer that I just had to have but I use it every time I need to shred chicken ;)

Broccoli Chicken Casserole
Serves 6-8

3-4 boneless, skinless chicken breasts
1 bag of frozen or fresh broccoli- about 10 oz
2 cans cream of chicken soup
1 cup of mayo
1 cup of shredded cheddar cheese
Crushed ritz crackers- enough to cover top of casserole
Salt and pepper to taste

Preheat oven to 300. Boil and shred chicken breasts. Steam broccoli. Mix soup, mayo and cheese together and add salt/ pepper.  Put chicken on the bottom of a 9x13 dish, put broccoli on top of chicken and spread soup mixture on top. Sprinkle crushed ritz crackers on top. Bake for 30 minutes.

Voila! Comfort food at its finest 

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