2 cups chickencooked, cubed or shredded lightly about 2 lbs
Sauce
4tablespoonssalted butter
4tablespoonsall-purpose flour
2cups chicken broth
1cupheavy cream
1cupsour cream
1/4cuplemon juicefreshly squeezed
1tablespoon garlic powder
1tablespoonstone-ground mustard
2 teaspoons dried parsley
2teaspoononion powder
1 teaspoons salt
1teaspoonblack pepper
3cupsshredded sharp cheddardivided
1/2cupmayonnaise
Topping
2cupscrushed Ritz crackers
2teaspoonsgarlic powder
4tablespoonssalted buttermelted
Instructions
Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9x13 pan or 3 1/2 quart casserole dish with nonstick cooking spray.
Spread the cooked stuffing out over the bottom of the pan in an even layer. Top with steamed broccoli florets and cooked chicken.
Sauce
Melt butter in a medium-sized saucepan over medium heat. Once melted, sprinkle in the flour and continuously stir until well combined and the mixture turns a deep golden color.
Pour in chicken broth, heavy cream and sour cream. Stir until all ingredients are smooth and simmering. Reduce the heat to low.
Add lemon juice, granulated garlic, mustard, parsley, onion powder, salt, and pepper. Mix well. Add in 1 1/2 cups of shredded cheese. Remove from heat
Add in the mayonnaise and stir until well combined. Pour sauce over the chicken layer.
Topping
Sprinkle the remaining 1 1/2 cups shredded cheese on top of the sauce layer.
In a small bowl, stir together crushed Ritz crackers with melted butter. Add in the 2 teaspoons of garlic powder to the mixture and stir to combine. Sprinkle in an even layer over the top of the casserole.
Bake the casserole at 375 degrees for 45 minutes or until bubbly and browned. Serve hot!