Broccoli Chicken Casserole

This is a great casserole that you all love.  What's great about this casserole is that you can make it light by using just a little chicken and low fat ingredients or you can go all out!  If you decide to go all out then be sure to add more cheese to the cheese sauce and top the casserole with cheese as well.  You can also make this same casserole thing without chicken and have it as a side dish.

Ingredients:
1- 22 oz bags frozen chopped broccoli
1 large boneless, skinless chicken breast
2 eggs
1 cup light mayo
1 can cream of mushroom
1 cup shredded cheddar cheese, plus more for topping
2 tablespoons of butter, melted
salt and pepper
3/4 sleeve of Ritz crackers

Preparation:

This version is broccoli, cauliflower, and carrots
for a veggie casserole!

Preheat oven to 350.
Place chicken breast on a sheet pan and season with salt and pepper.
Bake for about 20-25 minutes until cooked through.
Remove chicken and let cool then dice into small cubes.
Add frozen broccoli to a pot and cover with water.  Boil for 3-4 minutes until cooked.
Drain broccoli, chop, and put in a large mixing bowl.
Add diced chicken, cream of mushroom, mayo, cheese, and eggs to the bowl with the broccoli and mix.  Season with additional salt and pepper.
Pour into a baking dish that has been sprayed with cooking spray.
Add a little additional shredded cheese on top.
Use your hands to crumble Ritz crackers over the top of the casserole to cover surface.
Melt butter and pour over crackers.
Bake at 350 for 35 minutes.
Remove and let cool about 10 minutes.  Serve up with a salad or another veggie!