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My husband has been home a couple days this week which means I actually get to cook. Normally, if he's traveling it's just the kids and I, so we keep things simple and I make their favorites. Alright, who am I kidding? I always like to keep it simple, and this recipe is like all of the rest on my blog - quick, simple and delicious.
This is really a one-dish wonder in my book. I normally serve this with a side of rice and call it good. Why mess with a good thing?
Start by spraying a baking pan with nonstick cooking spray. Then, season the chicken breasts with salt and pepper and place them in the baking pan.
Isn't this the easiest recipe ever? Here comes the fun part. Throw on your crushed crackers, spreading them evenly over the chicken breasts and top the crackers with the broccoli florets.
Cheddar Broccoli Chicken
Ingredients
- 4 skinless (boneless chicken breasts)
- 1 cup milk
- 1 can Campbell’s Cheddar Cheese Soup
- 1 cup crushed garlic Ritz crackers
- 8 oz. fresh or frozen broccoli
- 1 cup shredded cheddar cheese
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400
- In a bowl whisk milk and cheddar cheese soup together
- Grease and place chicken in a casserole dish – season with salt and pepper
- Pour soup over the chicken, and sprinkle the following on top – ritz crackers, broccoli, and cheddar cheese
- Bake uncovered for 45 minutes
- Enjoy
Notes
- Chicken Thickness: Ensure uniform thickness in the chicken breasts for even cooking. If the breasts vary in thickness, consider pounding them to an even thickness using a meat mallet. This promotes uniform cooking and prevents thinner portions from drying out while thicker parts cook through.
- Cracker Texture: Aim for a balance in texture with the crushed garlic Ritz crackers. If you prefer a crispier topping, lightly toast the crushed crackers in a skillet with a bit of butter or olive oil before sprinkling them over the chicken. Alternatively, for a softer texture, skip the toasting step and simply use the crushed crackers as is.
- Broccoli Preparation: Whether using fresh or frozen broccoli, ensure it's cooked to the desired tenderness before adding it to the dish. If using fresh broccoli, blanch or steam it briefly before adding it to the casserole to ensure it cooks evenly with the chicken. If using frozen broccoli, thaw and drain it thoroughly to prevent excess moisture from watering down the dish.
Melinda
Can I use panko instead of ritz crackers? Is that weird?!
Sara
That's not weird at all. I would say you could try that for sure!
Kim Miller
Could you use chicken tenderloins instead, and if so, how long should they bake?
Sara
Kim, I would reduce baking time to 20-30 minutes or until the chicken is baked through. Check it at 20 minutes and see how they're coming along!
Ashlee Bennett
On the broccoli if it's fresh do you cook it first, or just leave in and let the oven do it?
Sara
Hi Ashlee, the oven will cook it nicely!
Danielle W
Just made it and put it in the oven! Can't wait to try it in 45 minutes!
Sara
Awesome, Danielle! You'll have to let me know how it was!
Jen Nikolaus
This is totally my kind of dinner, Sara! It looks healthy and delish! Thanks for sharing on Saturday Night Fever - pinned to our SNF party board!
Caitlyn
oh man does this look delicious! Thanks for sharing with us!
Thanks for linking up with us at Tell Me About It Tuesday! I hope you hop over again next week. http://www.sweetsillysara.com/2014/02/welcome-to-tell-me-about-it-tuesday-and.html
Katie Adams
Yummy! This looks fabulous! I am adding it to my menu next week!
Sara
We definitely enjoy it, Ritchil! Hope you do, too! Thanks for stopping by to comment!
Ritchil Shafer
This chicken looks scrumptious! Definitely trying it soon. Thanks for the recipe!