Ingredients
- 1 small broccoli head, cut into florets then lightly steamed
- 4 cups cooked chopped chicken (can use more)
- 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1 cup mayonnaise (do not use salad dressing)
- 1 cup sour cream
- 1 1/2 tablespoons fresh lemon juice (no bottled for this)
- 1/4 cup dry white wine
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon salt (I use seasoned salt)
- 1/4 teaspoon cayenne pepper, optional
- 2 cups shredded cheddar cheese
- 1/3 cup freshly grated Parmesan cheese (can use more)
- 30 saltine crackers, crushed
- 1/3 cup melted butter
How to Make
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Step 1: Preheat oven to 350 degrees F, then grease an 11 x 7-inch baking dish (can use a 13 x 9-inch)
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Step 2: Using paper towels pat dry the broccoli to remove as much moisture as possible.
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Step 3: In a large bowl combine the 2 cans of condensed soup with the next 8 ingredients until smooth and well blended, then mix in the shredded cheddar cheese.
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Step 4: Mix in the chicken and broccoli; spread into prepared baking dish.
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Step 5: Sprinkle the top with parmesan cheese.
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Step 6: In a bowl combined the crushed saltines with melted butter, then sprinkle evenly over the top.
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Step 7: Bake uncovered for about 35-40 minutes or until hot and bubbly.
We hope you enjoy this recipe!
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