Cook (frozen) chicken breasts in crock pot with 1 cup water on low for 6 hours. Season if desired.

Cook mac & cheese al dente per instructions.

Chop and steam broccoli until slightly tender ( about 7 to 10 minutes).

Dice onions (leave raw). Dice cooked chicken. Add both to large bowl.

Preheat oven to 350°F.

In the very large bowl, combine: diced chicken, diced onion, cooked chopped broccoli, all cream soup and seasonings to taste. Stir well but gently.

Split mixture between 2 large casserole dishes.

Add 2 sleeves saltine crackers to a large ziploc bag. Leave a tiny corner open and smash with meat tenderizer or rolling pin. Cut corner of bag and sprinklle on both pans.

Melt butter in microwave and drizzle over both dishes evenly.

Bake for 30 minutes or until bubbly and golden.

You can prepare this then put in fridge for later cooking. Be prepared, cook time is longer for a cold dish. Also, glass dishes will break if you put a cold one into a hot oven. Set out a few hours before baking if using glass.