Cracker Barrel Broccoli Cheddar Chicken
Description
A copycat Cracker Barrel Broccoli Cheddar Chicken with tender chicken breasts baked in a creamy broccoli cheddar sauce under a buttery Ritz cracker topping.
Ingredients
- 4 boneless, skinless chicken breasts, (about 1½ lb)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 10.5 ounces condensed cheddar cheese soup
- ½ cup whole milk
- 1½ cups shredded sharp cheddar cheese, divided
- 2 cups broccoli florets, cut bite-size (fresh, or frozen and thawed)
- 30 Ritz crackers, crushed
- 3 tablespoons butter, melted
- 1 teaspoon dried parsley, optional
- 1 cup chicken broth, Instant Pot only
Instructions
- Preheat the oven to 375°F and grease a 9x13-inch baking dish.
- Season the chicken on both sides with salt, pepper, garlic powder and onion powder. Arrange in the dish.
- Whisk the soup, milk and 1 cup cheddar. Stir in the broccoli and pour over the chicken.
- Bake uncovered for 25 minutes.
- Toss the crushed crackers with the melted butter.
- Top with the remaining ½ cup cheddar and the crackers. Bake 10 to 15 minutes more, until golden and the chicken reaches 165°F.
- Rest 5 minutes, sprinkle with parsley and serve.
Equipment
- 9×13-inch baking dish
- Instant-read thermometer
- Mixing Bowl
Notes
Air fryer, Instant Pot, slow cooker and stovetop directions are in the post above. Pound thick breasts to ¾ inch for even cooking. Store leftovers in the fridge up to 3 days.
Nutrition
Serving: 1ServingCalories: 588kcalCarbohydrates: 27gProtein: 40gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 145mgSodium: 1891mgPotassium: 1028mgFiber: 2gSugar: 6gVitamin A: 1357IUVitamin C: 42mgCalcium: 430mgIron: 2mg