Chicken Broccoli Casserole

Save this recipe because it’s an awesome & easy fall go-to dinner. It’s good cold, or heated up for lunch the next day. It doesn’t last long in our house. SO much flavor, and so GOOD. Definitely don’t add too much flour because the sauce will be too thick, and make sure you cook your veggies all the way before putting them in the casserole so they’re not super crunchy! Enjoy!

Ingredients:

• 1 Rotisserie Chicken Shredded

• 1/4 Cup Flour

• 2 Cups Shredded Sharp Cheddar Cheese

• 3 Cups Milk

• 1 Block Cream Cheese

• 1 Stick Butter

• Rosemary

• Pepper

• Salt

• Sage

• Garlic Powder

• 1 Head of Broccoli (about 3 cups)

• 3 Carrots (Chopped Small)

• 1 1/2 Cups Crackers of Choice

• Olive Oil

Directions:

• First, cut veggies in small pieces, douse with olive oil and lay on cookie sheet and let cook in the oven for about 20 minutes.

• Meanwhile, heat milk and butter until combined.

• Add in flour, and stir to combine. Then add in cream cheese and shredded cheese.

• Add in seasonings. Set aside.

• Layer shredded chicken in a casserole dish, top with veggies, then top with cheese sauce.

• Crush crackers and top casserole with crackers. Then sprinkle more shredded cheese on top.

• Baked at 400 for about 25-30 minutes.

• Let set for a few minutes and enjoy! I served with my Rosemary Garlic Bread. SO GOOD!

Don’t forget to tag me @emilyrose_parkins on IG if you make this recipe!