Whenever I don’t know what to make I find that a good, old casserole is often the solution. You can kind of put whatever you’ve got leftover in a casserole which makes them ideal for busy nights. This recipe also uses up some pantry staples like butter crackers and sunflower seeds for a satisfying crunch.

We don’t know who Sharon is, but this recipe has been making the rounds for decades. Her innovative combination of chicken, broccoli, sunflower seeds, crackers, cheese, and cream of chicken soup makes this a very hearty dinner that folks will be asking for second helpings of.

To begin making this casserole you’ll need to sauté 4 small to medium chicken breasts. Once they’re cooked allow them to rest and then cut into cubes or strips. Or if you have leftover chicken this is a wonderful way to use it up.

The creamy sauce relies on the aforementioned cream of chicken soup, but also gets a lot of flavor from parsley, lemon juice, and poultry seasoning. Once you’ve got the chicken mixed in with the sauce then it’s time to layer on the broccoli.

Fresh broccoli is ideal here, but you can use frozen if that’s what you have on hand. This dish would also be great if you used cauliflower or green beans instead.

Then cover with cheese and crushed Ritz crackers and finally top with some melted butter. The top layer gets all melty and crispy in the oven and when it’s done you’ve got a filling main dish with tons of rich flavor.