4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 c. whole milk
1 can cheddar cheese soup
1/2 tsp. paprika
1 c. shredded sharp Cheddar
1 bag frozen broccoli florets (10 oz.)
1 c. RITZ crackers, crushed and divided
DIRECTIONS:
1.Preheat oven to 350°.
2.Pat each chicken breast dry using paper towels. Lightly season both sides of the chicken with salt and pepper, and place in an oven-safe casserole dish.
3.In a large mixing bowl, combine milk, soup, paprika, and cheese, then fold in broccoli and 1/2 cup crackers. Pour over chicken, covering entirely.
4.Top with remaining crackers and bake for 45 to 47 minutes, or until chicken is fully cooked and no longer pink in the center. (If you take a piece out and pierce it with a knife, the juices should run clear.)
No comments:
Post a Comment