Normally when I hear about a Paula Deen recipe, I immediately think of loads of butter and calories. Luckily, this one only calls for 2 tablespoons of butter and you can actually leave it off.
I’ve made this for dinner several times because it’s easy to throw together and tastes delicious.
2 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1 10 3/4-ounce can condensed cream of mushroom soup
2 eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted
Chicken (Nick always wants a little meat in his meals, so I just boil or stir fry some chicken tenders and then cut them into chucks and add to the mixture).
Preheat oven to 350. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.