Ritz and Broccoli Chicken Casserole

3 cups of fresh broccoli florets, steamed

3 cups of cooked chicken breasts, cut into cubes

3 cups of shredded cheddar cheese, divided

1 tube of Ritz crackers

6 Tbs. of melted butter

2 tsps. poppy seeds

SAUCE:

1/3 cup butter, melted

1/4 cup corn starch dissolved in 1/2 cup cold water

1/2 cup chicken stock

1/2 tsp. salt

1/4 tsp. black pepper

2 cups milk

1 1/2 cups of the cheddar cheese from above

Grease a 9 x 13 pan. Preheat oven to 350 degrees. Layer the broccoli and chicken and set aside. In a saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, salt and pepper and milk. Continue stirring over medium heat until the sauce starts to thicken. Reduce heat and add the 1 1/2 cups of cheddar cheese. Stir until melted and removed from heat. Pour the cheese sauce over the chicken and broccoli. Top with the remaining cheddar cheese. Crush the Ritz crackers and add the crumbs to the melted butter and poppy seeds. Sprinkle this mixture over the top of the casserole. Bake uncovered for 30 minutes, or until bubbly. Garnish with fresh parsley. (optional)