Comfort food at its best, this broccoli cheddar chicken is hearty, satisfying, and easy to prepare. Rich, creamy sauce, tender chicken, and bright broccoli come together under a buttery cracker topping for a family-friendly dinner everyone will enjoy.
Chicken is a staple in our kitchen, and this casserole joins other favorites like air fryer chicken, crockpot chicken, and creamy chicken gnocchi soup. It’s simple to make with pantry-friendly ingredients and comes together quickly—about 10 minutes of prep and under an hour from start to finish.
Broccoli Cheddar Chicken
There are many broccoli cheddar chicken recipes out there, but this version stands out for its creamy cheddar sauce and crunchy cracker topping. The combination of cheddar cheese soup, shredded cheddar, and milk creates a velvety sauce that coats the chicken and broccoli. Serve it over rice, with warm rolls, or alongside mashed potatoes for a complete, comforting meal.
This recipe uses simple ingredients you likely already have on hand. With minimal prep and straightforward steps, it’s a great option for busy weeknights when you want something tasty without a lot of fuss.
Ingredients You Need to Make Broccoli Cheddar Chicken
Basic, familiar ingredients create a flavorful casserole. For exact measurements, refer to the recipe card below.
- Chicken breasts: Boneless, skinless chicken breasts (about 2 pounds)
- Salt and pepper: To season the chicken and sauce
- Condensed cheddar cheese soup: One 10.5-ounce can
- Milk: I used 1% milk, but any milk will work
- Shredded cheddar cheese: Freshly shredded gives the best flavor
- Paprika: Adds a mild, sweet warmth
- Onion powder: Boosts savory flavor
- Broccoli florets: 12 ounces frozen broccoli, defrosted
- Ritz-style crackers: Crushed, for the crunchy topping
- Unsalted butter: Melted, to combine with the cracker crumbs
Let’s Cook Some Chicken!
This broccoli cheddar chicken is a quick, comforting dinner that works well for busy nights. The casserole bakes in under an hour and makes great leftovers for the next day.
- Preheat and prepare: Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray and set aside.
- Season the chicken: Place the chicken breasts in the prepared pan and season with salt and pepper.
- Make the cheese sauce: In a mixing bowl, combine the condensed cheddar cheese soup, milk, shredded cheddar, paprika, and onion powder. Stir until smooth.
- Layer: Pour half of the cheese mixture over the chicken.
- Add broccoli: Scatter the defrosted broccoli florets over the cheese-coated chicken.
- Top with remaining sauce: Pour the remaining cheese mixture evenly over the broccoli.
- Make the cracker topping: In a small bowl, mix the crushed Ritz-style crackers with the melted butter, then sprinkle the crumbs over the casserole.
- Bake: Bake for 45–50 minutes, or until the chicken reaches 165°F and the sauce is bubbly. Allow the dish to rest for about 5 minutes before serving to let the juices redistribute.
Cooking with Chicken
These tips will help your casserole turn out tender and flavorful every time.
- Doneness: Chicken is safe at an internal temperature of 165°F. Use a meat thermometer to check the thickest part.
- Even cooking: If the breasts are very thick, slice them horizontally so they cook faster and more evenly.
- Rest before serving: Let the casserole rest for about 5 minutes after baking so the juices and sauce settle into the chicken.
How to Store Leftovers
This casserole reheats well and makes a convenient next-day meal.
- Refrigerate: Cool to room temperature, then store in an airtight container in the refrigerator for 3–4 days.
- Reheat: Preheat the oven to 350°F. Place leftovers in a casserole dish and heat for 20–30 minutes or until warmed through and the chicken reaches 165°F.
Make it a Meal!
This casserole is great on its own, but adding a few sides makes it a memorable dinner. Try serving it with warm breadsticks, a simple wedge salad, garlic butter green beans, or baked potatoes for a complete spread.
Recipe Skill Levels
Copycat Olive Garden Breadsticks
2 hours 5 minutes
Salads
Wedge Salad
10 minutes
Side Dishes
Garlic Butter String Beans
25 minutes
Side Dishes
Perfect Air Fryer Baked Potatoes
45 minutes
Broccoli Cheddar Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts, about 4 breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 (10.5-ounce) can condensed cheddar cheese soup
- 1 cup milk
- 1 cup cheddar cheese, shredded
- ½ teaspoon paprika
- ½ teaspoon granulated onion powder
- 12 ounces frozen broccoli florets defrosted
- 1 cup crushed Ritz style crackers
- 2 tablespoon melted unsalted butter
Instructions
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Preheat the oven to 350°F. Spray a 13 x 9 x 2-inch casserole dish with nonstick cooking spray and set aside.
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Place 2 pounds boneless skinless chicken breasts in the prepared pan and season with ½ teaspoon salt and ½ teaspoon pepper.
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In a mixing bowl combine 1 (10.5-ounce) can condensed cheddar cheese soup, 1 cup milk, 1 cup shredded cheddar cheese, ½ teaspoon paprika, and ½ teaspoon granulated onion powder. Stir to combine.
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Pour half of the cheese mixture over the chicken, then top with 12 ounces defrosted frozen broccoli florets.
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Pour the remaining cheese mixture over the broccoli.
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In a small bowl, mix 1 cup crushed Ritz-style crackers with 2 tablespoons melted unsalted butter. Stir and sprinkle the mixture over the top of the casserole.
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Bake for 45–50 minutes, or until the chicken is cooked through and the sauce is bubbly. Let rest about 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.