Broccoli Cheddar Chicken – Easy Cracker Barrel Copycat

This Broccoli Cheddar Chicken is a cozy, no-fuss casserole made with tender chicken, melty cheese, and buttery Ritz cracker topping.

It’s one of those dump-and-bake recipes that works when you’re tired, hungry, or both. No need to precook anything — just layer it all up and let the oven do its thing. Comfort food with minimal effort.

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Quick Summary

• Prep time: 10 mins
• Cook time: 45 mins
• Flavor: Creamy, cheesy, buttery-crunchy
• Great for: Weeknight dinners, leftovers, feeding the soul

Why I Like This Recipe

Honestly? You just throw things in a dish and walk away. No chopping, barely any measuring. And it comes out golden, gooey, and exactly what I want when I can’t think straight.

Ingredients

• 2½ lbs chicken breasts
• 1 can cheddar cheese soup
• 1½ cups milk
• ½ tsp seasoned salt
• 8 oz broccoli florets (fresh or frozen)
• 1½ cups Ritz crackers, crushed
• 4 tbsp melted butter
• 4 oz shredded cheddar cheese

How To Make Broccoli Cheddar Chicken

1. Preheat + prep: Set the oven to 350°F and grab a 9×13 baking dish.
2. Whisk the soup: In a bowl, mix cheddar soup with milk until smooth.
3. Layer the chicken: Place chicken in the dish. Season it lightly with seasoned salt.
4. Add sauce + broccoli: Pour about ¾ of the soup mix over the chicken. Scatter broccoli over top.
5. Cracker topping: Mix crushed Ritz with melted butter. Sprinkle over broccoli layer.
6. Finish the pour: Drizzle the rest of the soup mix over the topping (don’t soak it, just enough to moisten).
7. Bake: Bake uncovered for 45 minutes or until the chicken is cooked through.
8. Add cheese: Top with shredded cheddar and let it melt for a few minutes before serving.

Tips for Success

• Use frozen broccoli straight from the bag or steam fresh florets for a softer texture.
• Shred your own cheese if you can — it melts better.
• Crush the crackers well — chunky topping won’t brown evenly.
• Let it rest a few minutes before slicing — it’ll hold together better.
• Don’t overbake or the chicken can dry out — 45 mins is usually right.

Storage and Reheating

• Fridge: Let cool fully. Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil or use a freezer-safe container. Lasts 2–3 months.
• Reheat: Microwave or oven both work. Add a splash of milk or a little cheese if it looks dry.

Frequently Asked Questions

• Can I use thighs instead of breasts?
  Totally. Just make sure they’re boneless and adjust cook time if needed.
• Do I need to cook the broccoli first?
  Nope! Frozen goes in straight from the bag. If using fresh, give it a quick steam to soften it a bit.
• Can I use a different soup?
  Yeah — cream of chicken or cream of mushroom work too. It’ll just taste a little different (still good).
• Is it okay to prep this ahead?
  Yep, assemble it earlier in the day, cover, and refrigerate. Just bake when you’re ready.
• What’s best to serve with it?
  Rice, mashed potatoes, or just a fork. Garlic bread works too.

Common Mistakes and How to Dodge Them

• Dry chicken: Don’t overbake — check at 40 mins. Chicken should be juicy, not chewy.
• Uneven broccoli: Fresh florets too big or raw? Give ‘em a 2–3 min steam. You want bite, not crunch.
• Soggy topping: If you don’t crush the crackers well or skip the butter, they won’t brown right.
• Soup mix too thick or too thin: Stick to the soup-to-milk ratio. Too much milk = watery, too little = paste.
• Forgetting to rest it: Like lasagna, it needs a few mins out of the oven to firm up.

Nutrition Facts (Per Serving)

• Calories: 1354 kcal
• Total Fat: 76g
• Saturated Fat: 34g
• Cholesterol: 260mg
• Sodium: 1260mg
• Potassium: 1100mg
• Total Carbohydrate: 60g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 96g

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• Broccoli Cheese Casserole – Easy Cracker Barrel Copycat
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