Cracker Barrel Broccoli Cheddar Chicken Casserole
This Cracker Barrel Broccoli Cheddar Chicken copycat combines tender chicken, broccoli and rice with a creamy cheese sauce. A layer of melted cheddar and buttery cracker crumbs gives this easy casserole a rich, crunchy finish.
Ingredients
- 2 cups white rice cooked according to package directions
- 1 ½ lb chicken breasts diced
- 2 cups broccoli fresh or frozen
- 2 cups cheddar cheese
- 1 (10-ounce) can cream of chicken soup
- 1 (4-ounce) packet Velveeta cheese sauce
Instructions
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The first thing to do is dice juicy white meat chicken into 1 inch pieces.
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Saute them until they are browned and cook through in about a tablespoon of olive oil.
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Season with kosher salt and pepper.
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Cook your rice according to directions.
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If using fresh broccoli, wash and trim the stems.
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If you are using frozen, cook according to your package's directions.
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Place chicken breasts, broccoli and rice in a large mixing bowl.
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Add in the can of cream of chicken and velveeta.
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Stir to combine.
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Spray a casserole dish with non-stick spray.
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Spoon cracker barrel broccoli cheddar chicken casserole mixture into the baking dish.
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Top the casserole with the shredded cheese.
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Bake the broccoli casserole at 350 until the cheese has melted and is bubbly.
Recipe Video
Recipe Notes
How to store and reheat leftovers
Place leftover broccoli cheddar chicken in an airtight container and refrigerate it for up to three days.
Reheat individual portions in the microwave until hot. To reheat a larger amount, place it in an oven-safe dish, cover it with foil and warm it at 350 degrees. Add a small amount of milk if the sauce becomes too thick after refrigeration.
The crackers will soften during storage. For a fresh crunch, sprinkle a few newly crushed crackers over the casserole before reheating it in the oven.