Ingredients
- 21 1/2 ounces condensed cream of mushroom soup (undiluted - two cans, 10 3/4 ounce each - I do not recommend using one can of cream of mushroom soup and one can cream of chicken soup, the flavor will be reduced)
- 1 cup sour cream ( plus 2 tablespoons)
- 1 cup mayonnaise (plus 2 tablespoons, such as Hellman’s, do not use salad dressing)
- 1/3 cup dry white wine
- 2 tablespoons lemon juice
- 1 to 1 1/2 teaspoons garlic powder
- 1 teaspoon all-purpose flour
- 1 teaspoon fresh ground black pepper
- Cayenne pepper (to taste)
- 2/3 cup grated Parmesan cheese (divided)
- 2 cups shredded cheddar cheese
- 1 yellow onion, chopped (small onion or can use medium onion)
- 1 celery rib, finely diced (large rib with vein strings removed)
- 3 cups broccoli, chopped (1 small head, cut into florets then very lightly steamed)
- 1/2 pound boneless skinless chicken breasts (cooked and diced, 3 small or 2 large)
- 90 grams saltine crackers (30 crackers, crushed)
- 1/4 cup melted butter
How to Make
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Step 1: Preheat oven to 350 degrees F, then grease a 13 x 9-inch baking dish.
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Step 2: Using paper towels pat dry the steamed broccoli florets to remove as much moisture as possible.
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Step 3: In a large bowl combine both condensed soups with the next 8 ingredients and 1/3 cup Parmesan cheese until smooth and well combined.
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Step 4: Mix in the 2 cups cheddar cheese, chopped onion, celery, broccoli, and chopped chicken, then transfer to prepared baking dish, then sprinkle with 1/3 cup Parmesan cheese (can use more).
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Step 5: In a small bowl combine the crushed crackers with melted butter, then sprinkle over the top.
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Step 6: Bake uncovered in a preheated oven for 35-40 minutes or until hot and bubbly (this will thicken up more after removing from the oven).
We hope you enjoy this recipe!
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