Butter Crunch Chicken Bake #RSC

• 4 cups broccoli florets
• 2 tablespoons fresh lemon juice
• 12 cup unsalted butter, softened
• 1 12 cups baking mix
• 34 cup grated parmesan cheese or 34 cup shredded parmesan cheese
• 2 teaspoons dry mustard
• 2 ounces Hidden Valley Original Ranch Dressing and Seasoning Mix
• 4 boneless skinless chicken breasts
• 18 cup finely diced fresh chives

1. Preheat oven to 400 degrees.
2. Place broccoli florets in a lightly greased 9 x 12 baking dish.
3. Add fresh lemon juice, and toss to coat broccoli.
4. In a medium size mixing bowl combine butter, baking mix, Parmesan cheese, dry mustard and 5 teaspoons of Hidden Valley Original Ranch Dressing Seasoning Mix.
5. Using a pastry blender, fork, or even your hands, combine mixture until butter is well incorporated into the baking mix, and Butter Crunch topping is crumbly.
6. Sprinkle the remaining Hidden Valley Original Ranch Dressing Seasoning Mix over chicken.
7. Place the seasoned chicken on top of broccoli in baking dish.
8. Next spread Butter Crunch mixture evenly on top of chicken.
9. Bake in oven for 30 minutes or until chicken juices run clear.
10. Remove from oven and immediately sprinkle with fresh chives.

broccoli florets, lemon juice, unsalted butter, baking mix, parmesan cheese, mustard, valley, chicken breasts, fresh chives

Taken from www.food.com/recipe/butter-crunch-chicken-bake-rsc-494862 (may not work)