This Cracker Barrel-inspired Broccoli Cheddar Chicken is everything I want in a comforting, weeknight casserole—tender chicken breasts baked in a creamy, cheesy sauce with fresh broccoli and topped with a buttery, crunchy layer of crushed Ritz crackers. Every bite brings together savory, rich, and crunchy textures that make it feel like a warm hug on a plate. It’s the kind of meal I reach for when I want something easy, hearty, and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it combines simple ingredients into a truly satisfying dish. The creamy sauce keeps the chicken moist, the broccoli adds freshness and color, and the cheesy cracker topping adds that perfect savory crunch. It’s easy to prep, family-friendly, and bakes up beautifully in the oven while I focus on other things. Plus, it’s a great way to turn a few pantry staples into something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 Boneless, skinless chicken breasts – I use medium-sized pieces so they cook evenly.

• Salt and pepper, to taste – I season both sides of the chicken lightly before placing them in the dish.

• 1 Cup Ritz crackers, crushed – I like to crush them finely by hand or with a rolling pin for an even topping.

• 2 Cups fresh broccoli florets – I use small bite-sized pieces for quick cooking and even distribution.

• 1 Cup cheddar cheese, shredded – I go for sharp cheddar to bring a bold flavor that balances the creamy sauce.

• 1 Can (10.75 oz) cream of chicken soup – This forms the base of the sauce and brings richness to the dish.

• 1/2 Cup milk – I use whole milk to make the sauce smoother and creamier.

• 1/2 Teaspoon paprika – I sprinkle this in the sauce to add a subtle warmth and color.

Directions

1. I preheat my oven to 350°F (175°C).

2. I season the chicken breasts with salt and pepper on both sides and place them in a greased 9×13 inch baking dish.

3. In a mixing bowl, I combine the cream of chicken soup, milk, and paprika. I stir until the mixture is completely smooth.

4. I scatter the broccoli florets evenly around and over the chicken in the baking dish.

5. I pour the soup mixture over the chicken and broccoli, spreading it out to make sure everything is coated.

6. I sprinkle the crushed Ritz crackers evenly over the top of the casserole.

7. I finish by adding the shredded cheddar cheese over the crackers to create a cheesy, golden topping.

8. I cover the dish with aluminum foil and bake it for 30 minutes.

9. After 30 minutes, I remove the foil and continue baking for another 15 to 20 minutes, until the chicken is fully cooked and the topping is golden brown and bubbly.

10. I let it sit for a few minutes before serving to let the sauce thicken slightly. Then I plate it, making sure each serving gets some chicken, broccoli, sauce, and topping.

Servings And Timing

This recipe yields 4 servings, perfect for a family dinner. It takes about 10 minutes of prep time and 45 to 50 minutes in the oven, so I can have it ready on the table in around one hour.

Variations

• Cheese Options: I sometimes use a blend of cheddar and mozzarella for a gooier texture, or add a bit of Parmesan for extra sharpness.

• Soup Substitution: If I’m out of cream of chicken soup, I’ve used cream of mushroom or even cream of broccoli for a new flavor twist.

• Veggie Add-Ins: Along with broccoli, I occasionally toss in sliced mushrooms, thinly sliced carrots, or peas for more variety.

• Different Crackers: I’ve tried buttery club crackers and even seasoned breadcrumbs when I don’t have Ritz on hand.

• Spicy Version: I add a dash of cayenne or red pepper flakes to the sauce when I want a little heat.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven at 350°F for about 15 minutes to maintain the crispy topping. If I’m in a hurry, I microwave individual portions for 2 to 3 minutes, but I like to add a splash of milk before microwaving to keep the sauce from drying out.

FAQs

Can I Use Frozen Broccoli Instead Of Fresh?

Yes, I’ve used frozen broccoli when I’m short on time. I make sure to thaw and drain it thoroughly so the dish doesn’t turn out watery.

How Can I Tell When The Chicken Is Fully Cooked?

I always check that the internal temperature reaches 165°F (74°C). The juices should run clear, and the meat should not be pink inside.

Can I Make This Dish Ahead Of Time?

Yes, I often assemble everything (except for the cracker and cheese topping), then refrigerate it for up to 24 hours. When I’m ready to bake, I add the topping and proceed as usual.

What Can I Serve With This Casserole?

I usually pair it with a simple side salad or steamed rice. Garlic bread or mashed potatoes also go great with it for a more filling meal.

Can I Use Chicken Thighs Instead Of Breasts?

Yes, I sometimes swap in boneless, skinless chicken thighs. They stay juicy and flavorful and cook at the same time as breasts in this recipe.

Conclusion

This Cracker Barrel Broccoli Cheddar Chicken has become one of my favorite comfort food casseroles. It’s simple to make, satisfying to eat, and perfect for busy nights when I still want to enjoy something homemade and hearty. From the creamy sauce to the crispy cheesy topping, every bite feels like home.