Broccoli Cheddar Chicken Casserole Recipe

Overhead view of casserole for feature image.

Broccoli Cheddar Chicken Casserole Recipe

This broccoli cheddar chicken casserole with Ritz crackers is a creamy, cheesy family favorite made with tender chicken, broccoli, sharp cheddar cheese, and a buttery cracker topping. Bakes in 30 minutes.

Course Main Dish (Quick and Easy)

Cuisine American - Vintage

Prep Time 5

Cook Time 30

Resting Time 10

Total Time 45

Servings

Calories 628kcal

Author Marye Audet-White

Ingredients

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.

Video

Notes

Storage:

You can assemble this a day or two ahead of time. Just leave the crackers off until right before baking.

This dish will store well in the fridge for 3 days in an airtight container. Freeze for up to 3 months.

If you are freezing this casserole, then I recommend that you freeze it without the Ritz crackers on top. Add them right before you bake it so they don't get soggy.

Nutrition