Cracker Barrel broccoli cheddar chicken

From the kitchen of Becky Sonberg of Osage, Iowa


4 boneless skinless chicken breasts
1 can of Campbell’s cheddar cheese soup
1 cup milk
1 1/2 cups Ritz crackers (one sleeve)
4 tablespoons of melted butter
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt


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