I was trying to imitate Cracker Barrel's Broccoli Cheddar Chicken Skillet, and made this casserole up. The entire family was pleased with the results.
24 oz. frozen shredded-style hash brown potatoes
1 can cream of potato soup
1 c. sour cream
1 c. shredded cheddar cheese
1/2 tsp. garlic salt
2 broccoli crowns, cut up
3 c. cooked chicken, cut or torn into bite size pieces
1 can cream of chicken soup
1 can cream of celery soup
1/2 c. milk
2 c. shredded cheddar cheese
1 sleeve Ritz crackers, crushed
4 T. Melted butter
In a large bowl, combine potatoes, sour cream, cream of potato soup, garlic salt and 1 c. cheddar cheese. Mix well. Place potato mixture into an 11 x 15 baking dish that has been sprayed with Pam. If you have a smaller family, you can alternately use two smaller baking dishes, and freeze one when it's complete. Bake at 350 for one hour for the larger casserole, 40 minutes for the smaller.
In the meantime, bring a saucepan of water to a boil. Drop broccoli crowns into the boiling water, and cook for 3 minutes. Drain well. Set aside.
In a small saucepan, combine cream of chicken and cream of celery soups with 1/2 c. milk. When hot, add 2 c. shredded cheddar cheese. Stir until melted. Remove from heat.
After the potato portion of the casserole has baked, cover it with the chicken and broccoli. Pour soup/cheese mixture over all.
Top with Ritz cracker/ melted butter combination and bake an additional 30 minutes at 350.
Serves 8-10 with generous portions.