Cheesy Chicken Broccoli Casserole

• 1 lb. fresh broccoli florets, steamed
• 3 cups cooked chicken breasts, cut into bite-sized pieces
• 3 cups cheddar cheese, divided
• 2 tubes Ritz crackers
• 1 stick butter, melted & divided
• 1 Tbsp. poppy seeds (optional)

Sauce:

• 1/3 cup butter, melted
• 1/4 cup cornstarch
• 1/2 cup COLD water
• 1/3 cup chicken broth
• 1/4 tsp. salt
• 1/4 tsp pepper
• 2 cups milk
• 1 1/2 cups of the above cheddar cheese

Layer the broccoli and chicken in a greased 13x9 pan then set aside.

Dissolve the cornstarch in the cold water. In a saucepan over medium heat, combine the melted butter, cornstarch, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn the heat down to low and add 1 1/2 cups cheddar cheese. Stir until melted. Pour the sauce over the chicken and broccoli. Top with remaining 1 1/2 cups grated cheddar cheese.

Crush the Ritz crackers in large zip-lock bag into medium pieces. Stir the crumbs (and poppy seeds if using) to the remaining melted butter. Sprinkle the crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Original recipe found at www.justgetoffyourbuttandbake.com.