8 oz Velveeta [2% milk]
1 tsp garlic powder
1 can cream of Mushroom soup
1 bag Broccoli Florets [ 24 oz] Thawed
1 tsp onion powder
2 cooked, shredded, chicken breasts
1/4 cup milk
Pepper to taste
1 sleeve of Ritz reduced fat crackers
4 TB butter or margarine for cracker topping
Cube Velveeta, add to large sauce pan over medium low heat. Combine with milk, mushroom soup, garlic and onion powder. Stir until well blend and melted. Add in broccoli and shredded chicken, coat well.
Spread into 11x13 greased casserole pan.
Crush Ritz crackers, cut in 4 TB melted butter. Spread across top of broccoli mixture. **Optional: Sprinkle shredded Cheddar Cheese over cracker topping.**
Bake uncovered, 350 degrees, for 30 minutes.