Chicken Broccoli Supreme (No Canned Soup)

From: Jenn@eatcakefordinner

2-3 c. fresh broccoli, steamed

1 1/2 c. cooked chicken, shredded

1 1/2 c. cooked rice

1/2 c. Cheddar, grated, for topping

Sauce:

2 Tbl. unsalted butter, melted

3-4 Tbl. flour

1/2 c. low sodium chicken broth

1 1/2 c. milk

3/4 c. half-and-half (I used fat-free)

salt and pepper

1/4 tsp. onion powder, or to taste

1/4 tsp. garlic powder, or to taste

1/4 tsp. lemon pepper, or to taste

3/4 c. Cheddar cheese, grated

Topping:

1 pkg. Ritz crackers, crushed (I used low-fat)

2 Tbl. unsalted butter, melted

1/2 Tbl. poppy seeds

Preheat oven to 350 degrees. For the sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour, one Tablespoon at a time, until a thick paste forms. Cook for a few minutes. Gradually add the chicken broth, whisking constantly to prevent lumps from forming. Gradually whisk in the milk and the half-and-half. Season with salt, pepper, onion powder, garlic powder and lemon pepper. Continue cooking over medium heat until thickens and reaches a good creamy sauce consistency. Taste and add more seasonings, if needed. Whisk in 3/4 cup of grated Cheddar cheese and stir until melted.

Layer the steamed broccoli, cooked chicken and cooked rice in a greased 9x13-inch baking dish. Pour sauce over the top. Sprinkle with 1/2 cup of shredded Cheddar cheese.

For the topping: Combine crushed crackers, melted butter and poppy seeds. Toss together until crackers are evenly coated in butter. Sprinkle over the top of the casserole. Bake in preheated oven for 25-30 minutes or until hot and bubbly and crackers are lightly toasted. Makes: 4 big servings

Jenn's Notes: Instead of mixing my crushed crackers with melted butter, I sprayed them lightly with butter spray to save a few calories. I figured most people won't have butter spray, so I included melted butter in the recipe instead.