Chicken Broccoli Supreme

This recipe seems to be a cross between chicken divan and poppy seed chicken.  It turned out really well and I think I like it better than the other two.  It also has homemade sauce and not a creamed soup.

You can use fresh or frozen broccoli.  I liked using fresh even though it took an extra step because frozen broccoli seems to have more of the stems.  This way I get to control what pieces of broccoli I use.

Chop up the broccoli heads and steam for about 3-5 minutes.

Nice green color.

Place in the bottom of a 9x13 pan that you have sprayed first.

Add the cut up cooked chicken.  The recipe calls for 3 cups.  I used the two huge breast and the little piece and it was plenty.

Now for the sauce.  Add 1/4 cup cornstarch to 1/2 cup COLD water.  Stir that up well.

Make sure all the cornstarch is disolved.

Melt 1/3 cup butter in a saucepan.

Add the cornstarch mixture to the butter.

Add 1/3 cup chicken broth.

Add 2 cups milk.  I used 2%. Heat the sauce on medium heat until the sauce thickens.  Stir often.

While the sauce is thickening, put the crackers in a zip lock bag .

Use a rolling pin or something else to crush the crackers.

The crushed crackers.

Melt 1 stick of butter.

Add 1 Tablespoon of poppy seeds to the butter.

The sauce is beginning to thicken.

Add 1 1/2 cups shredded cheese to the sauce and stir until it melts.

Keep stirring.

The sauce is ready.  Add a little salt and pepper to the sauce.

Pour the sauce over the chicken and broccoli.

Make sure all the chicken is covered.

Top the sauce with 1 1/2 cup shredded cheese.

Add the butter-poppy seed mixture to the crackers.

Mix well.

Spread the crackers on top.  Place in a preheat 350 oven.  Bake for 30 minutes.

Doesn't that look good.

Dig in.

Chicken Broccoli Supreme Recipe

1 lb fresh broccoli steamed for 3-5 minutes
3 cups cooked chicken breast
1 1/2 cup shredded cheese

Sauce
1/3 cup butter melted
1/4 cup cornstarch dissolved in 1/2 cup COLD water
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 1/2 cup shredded cheese

Topping
2 tubes butter crackers
1 stick melted butter
1 Tablespoon poppy seeds