As most of you know, I am always up for sharing recipes, especially the really quick and easy ones! Over the years, Robin and her family have been a big inspiration for my cooking, whether it be Claudia (my fav 8 yo) and my creations or Robin's amazing kid-friendly, but still amazingly delicious and flavorful recipes (i.e. the sausage and peppers recipe in an earlier post). The great thing about this recipe is that it is very versatile...it can be made with any 3 cans of soup (I've also done cream of celery, cream of mushroom, and cream of chicken with mixed veggies and chicken). Have fun trying your own versions....and please share! :)
Broccoli and Cheese Chicken Casserole
Ingredients:
-1 lb. chicken breast, boiled and cubed
-2 cans cream of chicken soup
-1 can brocolli and cheese soup
-1/2 cup lite sour cream
-1/4 cup milk
-1 pkg frozen brocolli
-1/2 med onion, chopped
-2 cups shredded cheddar cheese
-1 pkg crackers, crushed (this time I used crushed cornflakes leftover from another recipe)
Directions:
1. Boil chicken until no longer pink in the center. I like to do this step ahead and have it in the fridge for a quick-to-throw-together weeknight meal.
2. Preheat oven to 350 degrees F.
3. Mix soup and sour cream until smooth, adding milk to thin slightly. Add the brocolli and chopped onion.
4. Spread evenly into a medium casserole dish (or 9x13ish sized glass dish). Top with shredded cheese and crackers. 
5. Cover with foil (or lid) and bake for 45 minutes. Remove foil and bake another 15 minutes.
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