Cheddar Broccoli Chicken

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? Here’s what you’ll need to make the chicken:

Servings

Calories 306kcal

Author Sara

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.

Nutrition