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
- Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
- In a large 9x12 casserole layer cooked chicken, drained corn and broccoli. Mix soup with milk, cheese, mushrooms and pimentos.
- Heat and pour over chicken.
- Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten. If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
- Bake for 1 hour or till bubbly and hot. Do not fill casserole to full; this cooks over easily.