Copycat Cracker Barrel Broccoli Cheddar Chicken (Print Version)
# Ingredients:
01 -
4-6 boneless skinless chicken breasts (approximately 1 inch thick)
02 -
1 (14.5 ounce) can cheddar cheese soup
03 -
1 cup milk
04 -
1/2 teaspoon paprika
05 -
1 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
2 cups shredded cheddar cheese, divided
08 -
2 cups broccoli florets, fresh or thawed if frozen
09 -
1 sleeve Ritz crackers, roughly crushed
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and spray a 9x13 baking dish with cooking spray.
02 -
In a small bowl, combine the cheddar cheese soup, milk, paprika, salt, pepper, and 1 cup of shredded cheese. Whisk until the mixture is creamy.
03 -
Place the chicken breasts into the prepared dish. Pour half of the cheese sauce over the chicken.
04 -
Scatter the broccoli florets over the chicken and cheese sauce. Sprinkle the crushed Ritz crackers on top.
05 -
Pour the remaining cheese sauce over the broccoli and crackers. Sprinkle the remaining shredded cheese evenly on top.
06 -
Bake in the preheated oven for 35-45 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
07 -
Remove from the oven, season with additional salt and pepper to taste, and serve immediately.
# Notes:
01 -
Adjust cooking time for thicker or thinner chicken breasts to avoid dryness.
02 -
Boneless, skinless chicken thighs can be substituted if preferred.
03 -
If using frozen broccoli, thaw it before adding to the dish.