Copycat Cracker Barrel Broccoli Cheddar Chicken
Cheesy and comforting, this copycat Cracker Barrel Broccoli Cheddar Chicken casserole is a fantastic dinner option for any night! This family favorite dish requires minimal prep but yields a savory and mouthwatering dinner.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
This iconic Cracker Barrel main course is so easy to make in your own kitchen! Thanks to simple ingredients, you can easily put together this chicken and broccoli casserole any night of the week.
Why This Recipe Works
It features tender chicken breasts, a delicious and creamy cheese sauce, and a fantastic golden brown cracker topping.
Great for meal prepping or serving a large crowd, this fabulous copycat recipe is more affordable than going out to eat. Impress your friends and family with this incredible casserole!
If you love broccoli cheddar, this Copycat Panera Broccoli Cheddar Soup is also a delicious option, and for another easy chicken dish try my French Onion Chicken Bake.
Ingredients Needed
- Boneless Skinless Chicken Breasts: About 1 inch thick
- Cheddar Cheese Soup: This prepared soup helps form the rich and cheesy sauce.
- Milk
- Seasonings: Paprika, salt and black pepper are all you'll need for additional flavor.
- Shredded Cheddar Cheese
- Broccoli Florets: I prefer to use fresh, but frozen broccoli would also work.
- Ritz Crackers: Any kind of buttery crackers is perfect, but Ritz crackers are usually readily available and fairly affordable.
How to Make this Cracker Barrel Broccoli Cheddar Chicken
- Step 1: Make the creamy sauce by combining the cheese soup, milk, paprika, salt, pepper, and some shredded cheese in a mixing bowl.
- Step 2: Place chicken breasts in an even layer in the bottom of a prepared baking dish. Pour half the cheese mixture over top and sprinkle more shredded cheese on the chicken.
- Step 3: Add broccoli florets and crushed crackers to the top of the casserole.
- Step 4: Finish by pouring the remaining cheese soup mixture over the broccoli. Sprinkle with additional cheese if desired, then baked for 35 to 45 minutes.
Recipe Tips
- If you prefer dark meat, use boneless skinless chicken thighs instead. Be aware that they may need more cooking time than chicken breasts do.
- Cheddar cheese is a great option, but feel free to add other kinds like Monterey jack cheese or pepper jack.
- Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat individual portions in the microwave, or pop the casserole dish back in the oven covered in some aluminum foil to prevent drying out.
- Larger chicken breasts may need to be cut in half to ensure they cook fully. If your chicken breasts are too thin, they may also overcook, so keep a close eye on them while they bake.
Recipe FAQ's
Once chicken reaches an internal temperature of at least 165 degrees F, it's fully cooked!
This dish has a good balance of protein from the chicken, nutrients from the broccoli, and lots of cheesy flavor and golden brown crunch. Paired with a vegetable side dish, it makes for a well-rounded meal!
Make sure to follow me on Facebook, Instagram, and Pinterest for all my latest recipes!
Copycat Cracker Barrel Broccoli Cheddar Chicken
Equipment
Ingredients
- 4-6 boneless skinless chicken breasts about 1 inch thick
- 1 (14.5 ounce) can cheddar cheese soup
- 1 cup milk
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese divided
- 2 cup broccoli florets fresh or frozen
- 1 sleeve Ritz crackers roughly crushed
Instructions
- Preheat the oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- In a small bowl add the soup, milk, paprika, salt, pepper and 1 cup of the shredded cheese and whisk until creamy.
- Place the chicken breasts into the dish and pour 1/2 of the cheese sauce on top.
- Scatter the broccoli florets on top along with the crushed Ritz crackers.
- Pour the remaining cheese sauce on top and add the remaining shredded cheese.
- Bake for 35-45 minutes or until the internal temperature reaches 165 degrees.
- Remove from the oven, add salt and pepper to taste and serve!
Notes
- If you chicken breasts are thicker or thinner then 1 inch, you may need to adjust the cooking time so they don't overcook and turn out dry.
- You can certainly use boneless skinless chicken thighs if you prefer.
- If your using frozen broccoli I reccomend thawing it first.
I would just thaw it first just to remove any extra water from them.
Hi Wendy! If I have frozen broccoli, I add to the dish frozen? or do i steam first then add? Hoping to try this week!
Hi Julie, You went right past the full recipe with ingredient amounts to write this comment. There is always a jump to recipe button at the top to take you to the recipe card. Hope you enjoy it 🙂
I haven't tried this YET, but I have a question. How many/what weight of boneless, skinless chicken thighs and should I use? This sounds absolutely delicious, so I'd like to make it some day this week. Thank you!!!