Courtesy of Mo’s Big Sis (from Mo’s memory)
Ingredients (for baking in a 13″ x 9″ rectangular dish):
1 package of boneless skinless chicken tenderloins
2 cans of cream of chicken soup
8 oz. broccoli florets
1 can of milk
1 can of water
1 lb. bag of shredded cheddar
NOTES: I use only 1 can of soup, 1/2 a can of water, and 1/2 a can of milk for my smaller, ovular dish. That prevents a watery consistency. You may find that, depending on your dish, you’ll want to add more or less broccoli, cheese, and crackers.
After seasoning to your liking (I use poultry seasoning), bake your chicken in the casserole dish. I let mine bake for 30 minutes on 350.
While the chicken is baking, stir together the soup, milk, and water, and heat thoroughly. I like to stir it all with a wire whisk. You may choose to add some additional seasoning (e.g., onion powder or pepper). Next, cook the broccoli however you choose. Once the broccoli is done cooking, stir it into the soup mixture.
When the chicken is ready, let it sit for about 5 minutes.* Cut it into 1-inch pieces, and stir in the soup/broccoli mixture. Next, top it all with as much cheddar as you like. Finally, top it all with about a tube and a half-2 tubes of crushed Ritz crackers.
Bake uncovered at 350 for an hour. Serves well with a side of white rice. That’s it! Enjoy!
*According to Chef G. Garvin, letting chicken rest several minutes after cooking and before cutting into it allows it to retain its juices.