1 lg. bunch broccoli stems
1 (10 1/2 oz.) can cream of chicken soup, undiluted
1 lg. onion, coarsely chopped
1/4 c. butter
2 c. cheddar cheese, shredded

Trim stems and discard any tough ends. Peel heavier stalks and coarsely chop all stems. Place in a heavy duty plastic bag, close loosely and microwave on high for 7 minutes. Transfer to a microwave casserole dish and stir in soup until dissolved. Set aside.

Combine onion and butter in a bowl. Cover with waxed paper and microwave on high for 10 minutes, stirring once, until onions are soft. Add to broccoli with cheddar cheese. Stir well. Cover tightly with plastic and microwave on high 3 to 5 minutes or until heated through.

For topping, mix one stack crushed Ritz crackers with 1/2 cup melted butter and sprinkle over dish before final microwaving.