Here’s a great copycat recipe for the famous Cracker Barrel Chicken Broccoli Casserole.

Is there anyone who doesn’t love Cracker Barrel’s great comfort food?

Cracker Barrel Cheesy Chicken and Broccoli

I’ve seen a number of copycat cracker barrel recipes floating around for this chicken and broccoli casserole, but I never much cared for the sauce(s) that came with it.  So I perfected my own sauce.

Now I know that Velveeta isn’t everyone’s dish of tea.  I rather like it and I like one thing most about it–sauces made with it do not separate like ones made with natural cheese.  You can add natural cheese too, so long as there’s a fair amount of Velveeta.  I’ve tried it.  It works.  However, if you really hate the stuff or have an allergy to it, alternate sauces can be made.

Cracker Barrel Cheesy Chicken and Broccoli

The first alternate is, of course, a cheese sauce made with a medium white sauce with yellow cheddar cheese.  The second alternate is a can (10.5 oz) of condensed cheddar cheese soup to which you add 8 oz evaporated milk.  So take your pick; you have 3 choices!

Naturally evaporated skim milk may be used as well as 2% Velveeta and/or cheddar cheese, and reduced-fat crackers, but please use the butter.  It’s really necessary for the flavor here!

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Cracker Barrel Cheesy Chicken and Broccoli

Here’s a great copycat recipe for the famous Cracker Barrel Chicken Broccoli Casserole.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Dinner

Cuisine: American

Keyword: chicken, chicken and broccoli, chicken casserole recipes, Cracker Barrel recipes

Servings: 4

Calories: 761kcal

Author: Judith Hannemann

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts 4 medium breasts, about 6 oz. each
• 2 cups broccoli florets fresh or frozen
• 2 tsp seasoned salt
• 1 1/2 cups Ritz cracker crumbs about 1 sleeve
• 3 tbsp butter melted
• 1/2 cup shredded sharp cheddar

Sauce:

• 1 cup evaporated milk
• 1 tbsp butter
• 1 1/2 cups Velveeta cheese cut into cubes

Instructions

• Preheat oven to 350 degrees F. Lightly spray or grease the bottom of a 11 x 7-inch baking pan.
• Place chicken breasts in prepared pan. Sprinkle seasoned salt over the chicken breasts. Set aside while making sauce and buttered crumbs.
• Place sauce ingredients in a medium microwave-safe bowl. Microwave on HI in 30 second intervals stirring after each 30 seconds, until Velveeta is melted and sauce is smooth.
• Prepare buttered crumbs by processing the crackers either in a food processor or placing them in a bag and using a rolling pin. Be careful not to overprocess the crumbs!! You want some larger pieces in there for the crunch factor!! Drizzle with the melted butter and stir until all the crumbs are coated.
• Pour half the sauce over the chicken breasts. Add broccoli evenly across the top of chicken. Pour remaining cheese sauce over broccoli and chicken. Top with the buttered cracker crumbs.
• Bake at 350 degrees F for 40-45 minutes, or until chicken test done (180 degrees F) in the thickest part.
• Remove from oven and top with the shredded cheddar

Nutrition

Serving: 1serving | Calories: 761kcal | Carbohydrates: 34g | Protein: 64g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 210mg | Sodium: 3236mg | Potassium: 1314mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1850IU | Vitamin C: 44mg | Calcium: 845mg | Iron: 2mg

Cracker Barrel Cheesy Chicken and Broccoli

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