This cozy broccoli cheddar chicken casserole is everything I love about comfort food—fork-tender chicken, fresh broccoli, melty cheese, and buttery crackers, all baked up into one warm, bubbly dish.
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It’s easy to make ahead, freezes like a dream, and always disappears fast—whether it's dinner at home, a potluck, or a care package for a neighbor. I fell in love with this dish the first time I had it at Cracker Barrel, but honestly? I like my homemade version better. Just don’t forget to shred your own cheese, y’all—pre-shredded might be convenient, but it doesn’t melt worth a hoot.
Using evaporated milk instead of regular milk will make the sauce extra creamy without increasing calories. You can also use chicken thighs instead of chicken breast to make it more inexpensive but every bit as good.
🔪 How to make broccoli cheddar chicken casserole
Be sure to drain the broccoli well so that it doesn't make your casserole watery. You'll also want to make sure that the chicken it cut into the same size pieces so that it will cook evenly- it should register 160F-165F on an instant-read thermometer when it's done. Then you'll let it sit for about 5 minutes.
📖 Recipe
Broccoli Cheddar Chicken Casserole Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 2 pounds boneless skinless chicken breast
- 1 ½ teaspoons seasoned salt
- ¾ cup milk
- 10.5 ounces cream of chicken soup
- 8 ounces cheddar cheese, shredded from a block
- 8 ounces broccoli, defrosted if frozen - steamed if raw. Drain well.
- 64 Ritz crackers, crushed (2 sleeves)
- ¼ cup butter, melted
Instructions
- Preheat oven to 350 degrees and spray a casserole dish with nonstick spray.
- Cut the chicken into bite sized pieces if you wish. It cooks quicker this way.
- Season chicken with seasoning salt.
- Place chicken in casserole dish.
- Make sure broccoli is drained well or your casserole will be watery.
- Add the cooked broccoli over the chicken.
- In a medium bowl, mix together milk and soup until smooth.
- Stir in 1-½ cups of the shredded cheese.
- Microwave stirring often, until smooth.
- Pour over the chicken mixture.
- Sprinkle with the remaining shredded cheese.
- Melt the butter.
- Stir melted butter into the cracker crumbs.
- Top the casserole with the buttery crumbs.
- Bake for 30 -40 minutes or until chicken registers 160F on an instant read thermometer.
- Let stand for 10 minutes before serving.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
While this is in the oven throw together these 30-minute dinner rolls!
We love creamy casseroles. Another family favorite is this easy chicken cordon bleu casserole!
🍽️ Serve with...
- Southern Style Green Beans are one of my favorite recipes when it comes to making Southern side dish recipes.
- Maple Roasted Carrots are a perfect sweet and healthy side dish for a comfort food dinner.
- Double Chocolate Coca-Cola Cake is a rich and moist cake that pairs perfectly with this delicious main dish.
- If you love eating at Cracker Barrel then you know that you can't have country-style food without Buttermilk Biscuits or Cornbread.
📚 Related recipes
- This Hamburger Steak recipe is one of my favorite cracker barrel copycat recipes.
- Chicken Fried Steak is a family favorite recipe that is perfect for dinner any night of the week.
- Crockpot Salisbury Steak is an easy meal to make when you are craving southern comfort food but have a busy day.
Melinda B says
There is quite a bit of prep to this recipe, so it takes much longer than the 5 minutes the recipe states, but it's well worth it and we love this dish!
Marye says
I'm so glad you like it. I can only go by how long it takes me to prep so prep times can vary.
Bridget says
Thank you for sharing this recipe. This was one of my favorites from years ago at CB and I miss it very much!
Linda says
Love this casserole-so easy and delicious. Glad there is no pasta or rice.
I used club crackers instead of the Ritz for crumb topping. Used frozen chicken tenderloins and cut them in small uniform pieces. Great to have this freezer-friendly dish for our church meal train.
TMSMITH says
Wife’s favorite! Used Swiss and cream of mushroom! Cubed boneless chicken breast. Cooked evenly! Great recipe. Thanks
Leslie says
Making this tonight. So far, so good. Needed to adjust the cooking time for a smaller casserole dish. I believe mine is an 8x8 and 40 minutes wasn't long enough. The chicken was still half raw when I checked it. The cheese and breadcrumb on top meant that I couldn't just stir it around to cook it more evenly. Smells amazing though! It cooked for about an hour before it was fully done.
Marye says
Yes when you adjust a recipe you'll want to pay attention to the times. 🙂