Broccoli Chicken and Cheddar Casserole


  • 4 boneless, skinless chicken breasts, cut into 1 inch chunks
  • 1 can cheddar cheese soup
  • 1 cup milk
  • 1 sleeve of Ritz crackers, crushed
  • 6 tbs melted butter
  • 1/2 lb broccoli florets
  • 1/2 lb sharp cheddar cheese, grated
  • kosher salt and black pepper to taste
  • Preheat oven to 350 degrees.
  • Add the can of soup to a saucepan, the add the milk. Using low heat whisk until well combined. Remove from heat.
  • Place chicken breasts, evenly over the bottom of a glass baking dish.
  • Season with salt and pepper.
  • Pour 1/2 of the cheese soup over the chicken.
  • Add the broccoli evenly over the casserole.
  • Add the remaining soup.
  • Melt butter and combine with the crushed crackers, then sprinkle evenly over the top of the casserole.
  • Bake for 30 minutes, then sprinkle the grated cheese over top.
  • Return to the oven and bake for another 15 minutes or until the cheese is bubbly and the chicken is cooked through.

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