I'll share my recipes if you share yours 2/23 - 3/1/14
Look! This time next week February will be a thing of the past, I know it's been a bad one for those of you up north and we'll all be happy to see green grass and flowers again.
I haven't made this yet, but doesn't the cheese sauce sound good? I've had a terrible time trying to get this edited so bear with me.
CHICKEN AND BROCCOLI BAKE (Get Off Your Butt and Bake)
1 lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts. Break up in small pieces
3 cups Grated Cheddar Cheese divided
2 tubes Ritz Crackers
1 stick melted butter
1 tablespoon poppy seeds
1/3 c. Butter- melted
1/4 cups Cornstarch, dissolved in 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
In greased 13x9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
Turn heat down to low, and add 1- Ã¯Â¿Â½Ã¯Â¿Â½
cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1-1/2 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. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.