Cracker Barrel Broccoli Cheddar Chicken is an easy copycat-style dinner with chicken, broccoli, cheddar sauce, and buttery Ritz crackers. Everything bakes in one dish. That makes it a useful recipe for busy nights when I want a warm chicken dinner with very little stovetop work.
The texture is what makes this dish work. The chicken cooks under a creamy cheese sauce. Broccoli adds a fresh bite, while crushed crackers turn crisp around the edges. Then shredded cheddar goes on at the end so it melts without becoming dry.
This is a home-kitchen version inspired by the familiar broccoli-cheddar chicken combination. It is not presented as the restaurant’s exact formula. For more ideas, browse our chicken recipes and casserole recipes.
Why You’ll Love This Broccoli Cheddar Chicken
- Easy prep: Most of the ingredients go straight into the baking dish.
- Simple ingredients: Chicken, broccoli, cheddar, and crackers are easy to find.
- One-dish dinner: The chicken and broccoli cook together.
- Good texture: The sauce stays creamy while the cracker topping adds crunch.
Ingredient Notes
Chicken breasts: Use four boneless, skinless chicken breasts. If one end is much thicker, pound it gently. Even thickness helps the chicken cook at the same rate.
Cheddar cheese soup: One can of condensed cheddar cheese soup makes the sauce. Mix it with the milk before pouring it over the chicken.
Milk: One cup thins the condensed soup. It gives the sauce a creamy consistency without making it watery.
Broccoli: Use 8 ounces of frozen broccoli. Break apart any large frozen clumps before adding them to the dish.
Ritz crackers: One sleeve makes about 1 1/2 cups of crushed crackers. Leave a few small pieces instead of crushing everything into fine crumbs.
Butter: Melt 4 tablespoons and mix it with the cracker crumbs. The butter helps the topping brown and adds flavor.
Cheddar cheese: Add 4 ounces of shredded cheddar after baking. Freshly grated cheese usually melts more smoothly.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can condensed cheddar cheese soup
- 1 cup milk
- 1 1/2 cups crushed Ritz crackers, about 1 sleeve
- 4 tablespoons butter, melted
- 8 ounces frozen broccoli
- 4 ounces shredded cheddar cheese
- 1/2 teaspoon seasoned salt
How to Make Cracker Barrel Broccoli Cheddar Chicken
- Preheat the oven to 350°F. Lightly grease a casserole dish.
- Whisk the condensed cheddar cheese soup and milk until smooth.
- Place the chicken breasts in one layer in the baking dish. Season them with the seasoned salt.
- Pour about three-quarters of the cheddar sauce over the chicken.
- Spread the frozen broccoli over and around the chicken.
- Mix the crushed Ritz crackers with the melted butter.
- Sprinkle the cracker mixture over the broccoli and chicken.
- Drizzle the remaining cheddar sauce over the top.
- Bake uncovered for about 40 to 45 minutes. The thickest part of each chicken breast should reach 165°F.
- Remove the dish from the oven. Sprinkle the shredded cheddar over the hot casserole.
- Let the chicken rest for about 5 minutes before serving.
Tips for Juicy Chicken
Choose similar-size chicken breasts. Small pieces finish faster than very thick ones. If needed, even out the thickness before baking.
Use a thermometer. Check the thickest part of the chicken. Once it reaches 165°F, it is safely cooked.
Keep some texture in the crackers. Coarse crumbs make a better topping than cracker dust.
Add the final cheese after baking. The heat from the casserole melts it quickly.
Can I Use Fresh Broccoli?
Yes. Cut fresh broccoli into small florets so it cooks in time. If you like very soft broccoli, steam or blanch it for a few minutes first. Drain it well before adding it to the casserole.
What to Serve with It
This chicken already includes broccoli, so a simple side is enough. Mashed potatoes, rice, roasted potatoes, buttered noodles, or a green salad all work well with the cheddar sauce.
For another easy baked dinner, try our Chicken Bacon Ranch Tater Tot Casserole. You can also browse our side dish recipes.
Storage and Reheating
Store leftovers in a covered container in the refrigerator for up to 3 to 4 days. The cracker topping will soften as it sits, but the chicken and sauce reheat well.
Microwave individual portions until hot. For a crisper topping, reheat the chicken in an oven-safe dish and uncover it for the final few minutes.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs can work. Their cooking time may differ, so check doneness with a thermometer.
Why is my cracker topping soggy?
Too much sauce on top can soften the crackers. Coat the crumbs well with butter and bake the casserole uncovered.
Can I assemble it ahead?
Yes. Assemble the chicken, sauce, and broccoli a few hours ahead and keep the dish refrigerated. Add the buttered cracker topping just before baking.
