- 4 boneless skinless chicken breasts, thawed
- 1/2 teaspoon salt
- 1/2 tsp freshly ground black peppercorns
- 1 C milk (I used vitamin D whole milk)
- 1 can cream of mushroom soup
- 1/2 tsp paprika
- 6 oz. extra sharp cheddar cheese, shredded
- florets from 2 crowns of broccoli
- 15 crushed Ritz crackers
- Preheat oven to 350 degrees. Line a large casserole dish with heavy duty aluminum foil (or parchment paper), and lightly spray with canola oil. Bring large pot of water to a boil. In the meantime…
- Season chicken with salt and pepper and place into prepared dish.
- Mix milk, soup,paprika, and cheddar cheese.
- Pour half of mixture over chicken.
- Drop (washed and roughly chopped) broccoli florets into water when it reaches boiling. Cook for one to two minutes, until near tender-crisp. Place drained broccoli over cheese-covered chicken.
- Top with remaining cheese sauce and Ritz crackers.
- Bake at 350 for 45 minutes.
This was so good. So, so freaking good! I stumbled upon this recipe while browsing pinterest. The version I became so familiar with was from Spicy Southern Kitchen. Her recipe can be found here: spicysouthernkitchen.com/broccoli-cheddar-chicken-cracker-barrel-copycat. I have made some slight adjustments to suit my family’s tastes, and this casserole has quickly become a weekly staple in my house.
Also, my bestie Gavin who happen to work at Cracker Barrel let me in on some inside info; Cheddar Broccoli Chicken is Cracker Barrel’s Wednesday special, and it is so popular that they sell out of it every Wednesday! I totally get it.
Also, silly, but this wine glass had been neglected for so long that a spider had built it’s home on it. I was amused because it was like a better version of those silly gothic challices they sell at like Walgreens around Halloween. Like I said. Silly.
Hope you enjoy! Thanks for stopping by!
|Amount Per Serving|
|% Daily Value *|
|Total Fat 25 g||39 %|
|Saturated Fat 11 g||57 %|
|Monounsaturated Fat 6 g|
|Polyunsaturated Fat 3 g|
|Trans Fat 1 g|
|Cholesterol 117 mg||39 %|
|Sodium 1328 mg||55 %|
|Potassium 579 mg||17 %|
|Total Carbohydrate 19 g||6 %|
|Dietary Fiber 2 g||7 %|
|Sugars 5 g|
|Protein 41 g||83 %|
|Vitamin A||19 %|
|Vitamin C||69 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|