Thursday, February 25, 2016

Chicken & Broccoli Cheddar Casserole

At the end of a long work day, I'm not always in the mood to cook a big meal. Plus, you can only order Chinese takeout so many times in one month {it's probably too much when the delivery guy knows your name and that you have 3 dogs that always bark when the doorbell rings}. 

One of my go-to weeknight recipes is this Skinny Chicken & Broccoli Cheddar Casserole!

A few things to know in advance… This tastes best fresh out of the oven and not as leftovers. For a smoother taste, I prefer to remove the broccoli stalks and only use the broccoli heads. The more Ritz cracker topping, the merrier!

Chicken & Broccoli Cheddar Casserole
Total Time: 45 minutes | Difficulty: Easy
Prep time: 20 minutes | Cook time: 25 minutes
Serves: 4-6 people (depending on serving size)

2 cans Cream of Mushroom soup
12 ounces frozen broccoli, broken apart
1 cup shredded cheddar cheese
4 boneless skinless chicken breasts
1 sleeve Ritz crackers, crumbled


1.     Preheat oven to 350 degrees. Lightly coat a 13x9 inch baking dish with nonstick cooking spray and set aside.
2.     Cut chicken into bite-sized pieces. Cook chicken in a large skillet over medium-high heat until the chicken is cooked through.
3.     In a large bowl, mix Cream of Mushroom, broccoli, and cheddar cheese.
4.     Add cooked chicken to broccoli mixture and mix until everything is evenly coated. Pour mixture into baking dish.
5.     Sprinkle crumbled Ritz crackers over the top of the mixture.
6.     Bake for 25 minutes uncovered or until cracker topping is golden brown.

Recipe adapted from Skinny Mom
Image via Skinny Mom 

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