Cheesy Crunchy Broccoli Chicken Casserole

1 Preheat the oven to 350 degrees.

2 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.

3 Either in the pan, or in a large mixing bowl, stir in the chicken and broccoli.

4 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.

5 Put half the cracker mixture into the bottom of a 9x13 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.

6 Bake covered for 15-20 minutes, and uncovered for another 15 minutes until the top is golden brown.