Chicago Chicken Casserole

Name: Chicago Chicken Casserole
Ingredients: 4 boneless chicken breasts; 1 package chopped broccoli (cook per directions); 1 can corn (drained); 1 can cream of mushroom soup; 1/4 cup milk; 1/2 lb Velveeta cheese (cut in cubes); 1/2 jar mushroom (more if desired); 1 jar pimiento; Ritz cracker (crumbled); butter

10 ingredients

8 steps

Ingredients

4 boneless chicken breasts
1 package chopped broccoli (cook per directions)
1 can corn (drained)
1 can cream of mushroom soup
1/4 cup milk
1/2 lb Velveeta cheese (cut in cubes)
1/2 jar mushroom (more if desired)
1 jar pimiento
Ritz cracker (crumbled)
butter

Directions

1

Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
2

In a large 9x12 casserole layer cooked chicken, drained corn and broccoli.
3

Mix soup with milk, cheese, mushrooms and pimentos.
4

Heat and pour over chicken.
5

Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten.
6

If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
7

Bake for 1 hour or till bubbly and hot.
8

Do not fill casserole to full; this cooks over easily.