1 1/2 to 2 lb chicken breasts, cut into bite size pieces
1 Tablespoon olive oil
16 ounces broccoli, cut into bite sized pieces
1 ½ cups cheddar cheese shredded, divided
1 can cream of chicken soup, undiluted
⅔ cup sour cream
½ cup milk
½ teaspoon each garlic powder, onion powder, dry mustard powder, salt and pepper
For topping
10 Ritz crackers, crushed
1 tablespoon melted butter
In a large skillet, heat olive oil on medium high. Add the chicken pieces and cook until cooked through, about 10 minutes. Set aside. Place broccoli in a large pot boiling water and cook 2-3 minutes or just until tender crisp. Drain well and put in the bottom of the baking dish. In a large bowl, combine 1 cup cheddar cheese, soup, sour cream, milk, and seasonings. Stir in chicken and spread on top of broccoli in baking or casserole dish. Sprinkle with remaining cheese. In a small bowl, mix bread crumbs and butter. Sprinkle over the cheese. Bake 20-22 minutes until the breadcrumbs are lightly browned and the mixture is bubbly and hot.