A delightful casserole combining tender chicken, fresh vegetables, and a creamy sauce, topped with a crispy cracker crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Poach the chicken breasts in a large pot of water until fully cooked, then shred into bite-sized pieces.
Poaching keeps the chicken moist and tender.
Steam the broccoli until just tender and set aside.
Steaming preserves the vibrant color and nutrients of the broccoli.
In a saucepan, combine the milk, shredded cheddar cheese, sliced mushrooms, and diced pimientos. Heat gently until the cheese is melted and the sauce is smooth.
Stir constantly to prevent the cheese from sticking to the pan.
In a 9x12 casserole dish, layer the shredded chicken, steamed broccoli, and sweet corn.
Layering ensures even distribution of ingredients.
Pour the cheese sauce evenly over the layered ingredients.
Use a spatula to spread the sauce evenly.
In a mixing bowl, combine the crushed crackers with melted butter. Sprinkle this mixture over the top of the casserole.
The butter helps the crackers brown and crisp up during baking.
Bake the casserole in the preheated oven for 30 minutes, or until bubbly and golden on top.
Place the casserole dish on a baking sheet to catch any spills.
Let the casserole cool for a few minutes before serving. Enjoy your delicious meal!
Allowing it to cool slightly makes it easier to serve.
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