Cracker Barrel Broccoli Chicken Casserole Recipes

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BROCCOLI CHEDDAR CHICKEN (CRACKER BARREL COPYCAT)



Broccoli Cheddar Chicken (Cracker Barrel Copycat) image

Tender and juicy white meat chicken topped with broccoli and a cheesy sauce with Ritz crackers. This Cracker Barrel copycat is easy to make and will become a family favorite.

Provided by Christin Mahrlig

Categories     Main Dish

Time 55m

Number Of Ingredients 9

4 boneless (skinless chicken breast)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 can cheddar cheese soup
1/2 teaspoon paprika
6 ounces cheddar cheese, (shredded)
8 ounces frozen chopped broccoli, (defrosted)
1 1/2 cups crushed Ritz crackers

Steps:

  • Preheat oven to 350 degrees and lightly grease a casserole dish.
  • Season chicken with salt and pepper and place in prepared dish.
  • In a medium bowl, mix together milk, soup, paprika, and cheddar cheese.
  • Pour half of cheese mixture over chicken.
  • Scatter broccoli pieces over cheese mixture.
  • Top with Ritz cracker pieces and remaining cheese mixture.
  • Place in oven and bake for 45 minutes. (I look for small chicken breasts for this recipe. Larger ones I cut in half horizontally. You will need to increase cooking time by at least 10 minutes if your chicken breasts are larger and you do not cut them into 2 thinner pieces.)

Nutrition Facts : Calories 489 kcal, ServingSize 1 serving

BROCCOLI CHEDDAR CHICKEN CASSEROLE



Broccoli Cheddar Chicken Casserole image

Juicy chicken with broccoli and a cheesy sauce topped with buttery Ritz crackers. This family favorite is an easy to make casserole much like the one at Cracker Barrel.

Provided by Nikki Lee - Soulfully Made

Categories     Latest Recipes

Time 55m

Number Of Ingredients 11

2 pounds boneless skinless chicken breast tenderloins
1/2 tsp salt ((or to taste))
1/2 tsp pepper
1 cup whole milk
1 10.5 ounce can cheddar cheese soup
1/2 tsp paprika
1/2 tsp garlic
1.5 cup Cheddar and Colby Jack Cheese Blend (divided)
8 ounces frozen broccoli florets ((frozen and thawed or fresh))
2 cups Ritz crackers (crushed, divided, (about 1 1/2 sleeves))
3 tsp butter (melted)

Steps:

  • Preheat oven to 350 degrees.
  • Place in the bottom of a large casserole dish. Season chicken with salt and pepper.
  • In a large bowl, combine milk, cheddar soup, 1 cup shredded cheese, 1/2 cup crushed crackers, paprika and garlic powder. Add in broccoli and 1/2 sleeve of crushed crackers. Pour mixture over chicken.
  • Pour half the cheese mixture over the chicken. Then distribute the broccoli over the top. Pour remaining cheese mixture on top of broccoli.
  • Sprinkle 1 sleeve (1.5 cups) of crushed crackers over the top and 1/2 cup of shredded cheese. Pour melted butter over the top
  • Bake for 45 minutes or until chicken is fully cooked.

Nutrition Facts : ServingSize 1 grams, Calories 343 kcal, Carbohydrate 14 g, Protein 33 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 595 mg, Fiber 1 g, Sugar 3 g

CRACKER BARREL CHICKEN CASSEROLE



Cracker Barrel Chicken Casserole image

This is a wonderful dish! I haven't had the good fortune to have tried the original recipe at Cracker Barrel, but it it's anything like this, it's a winner for sure! Creamy chicken filling with a wonderful cornmeal crust that turns a golden color! It's a keeper for sure!

Provided by FLUFFSTER

Categories     < 4 Hours

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 cup yellow cornmeal
1/3 cup flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup butter, melted
2 1/2 cups cooked chicken breasts (cut into bite- size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery (thin chopped)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (10 3/4 ounce) can cream of chicken soup
1 3/4 cups chicken broth
2 tablespoons butter

Steps:

  • Mix cornmeal, flour, baking powder, sugar, salt, baking soda, vegetable oil, buttermilk and egg together in mixing bowl until smooth.
  • Pour into greased 8" x 8" baking pan and bake at 375°F for 20 - 25 minutes until done. Remove from oven and let cool completely.
  • When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.
  • In sauce pan on medium low heat place butter and saute onions and celery until transparent, stirring occasionally.
  • Add chicken broth, cream of chicken soup, salt, and pepper.
  • Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes,
  • Remove from heat. Place chicken mixture in buttered casserole dish (2 1/2 qt.), or individual casserole dishes (about four).
  • Spoon cornbread crumb topping on top of chicken mixture (do not stir in chicken filling) and place baking dish in preheated oven at 350°F for 35 - 40 minutes. The crumbs will turn a golden yellow.

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