Servings: 4

1 rotisserie chicken, shredded 1 rotisserie chicken, shredded
2 8 oz packages of frozen broccoli florets, microwaved according to the instructions 2 8 oz packages of frozen broccoli florets, microwaved according to the instructions
½ stick butter ½ stick butter
2 Tbsp flour 2 Tbsp flour
1½ cups chicken stock 1½ cups chicken stock
1 10.5 oz can cream of mushroomsoup 1 10.5 oz can cream of mushroomsoup
8 oz shredded sharp cheddar 8 oz shredded sharp cheddar
1 Tbsp ground dry mustard 1 Tbsp ground dry mustard
FOR THE CRUST: subheading: FOR THE CRUST:
2 sticks butter, melted 2 sticks butter, melted
1 box Ritz crackers (4 sleeves) 1 box Ritz crackers (4 sleeves)

Preheat the oven to 350°F degrees
In a pan over medium heat, melt the butter and then add the flour to form a roux. Cook for a couple minutes then add the chicken stock. Once it's smooth and incorporated, add the cream, of mushroom soup.
When your sauce is simmering, add the cheddar and melt fully into the sauce
Either in the pan, or in a large mixing bowl, stir in the chicken and broccoli. In another bowl, crush the crackers and add the butter.
Stir together and you should have a crumbly consistency but still sticks together when you smush between your fingers.
Put half the cracker mixture into the bottom of a 9xl3 pan to form a bottom crust. Carefully add the chicken mixture in an even layer, one spoonful at a time, then top with the remaining crackers.
Bake covered for 15 to 20 minutes, and uncovered for another 15 minutes until the top is golden brown

Recipe by: yourbarefootneighbor Mathew Bounds  Recipe by: yourbarefootneighbor Mathew Bounds