1 lb. fresh broccoli Break in pieces, and steam for 2 minutes.
1 lb or about 3 cups cooked chicken – Break up in small pieces
3 cups Grated Cheddar Cheese divided
1 tube Ritz Crackers (or 1 cup Panko or bread crumbs)
1/4 cup melted butter
1 tablespoon poppy seeds
2 cup milk
2 Tbs. butter
¼ cup. cornstarch
2 tsp “Better than Bouillon” chicken bouillon (or any chicken bouillon cube)
1/4 tsp. ground pepper
In greased 13×9 pan, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, combine the milk, butter, cornstarch, chicken bouillon and pepper. Stir well, and continue stirring until sauce has thickened.
Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
Pour over the chicken and broccoli.
Top with 1- ½ cups grated cheddar cheese.
Melt the butter, and add the poppy seeds, and stir well.
Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.