This recipe is supposed to be a copycat version of a casserole Cracker Barrel serves. I have never tried the Cracker Barrel version, but this one was delicious! I loved the combination of the broccoli, chicken, and yummy cheesy sauce. Everyone enjoyed this recipe, especially my son. He loves steamed broccoli. I can’t wait to make this again 🙂
For the chicken:
1 pound broccoli florets
4 medium-sized chicken breasts
3 cups shredded cheddar cheese, divided
1 tube Ritz crackers, roughly crushed
1 stick melted butter
For the sauce:
2 tbl. butter
2 tbl. flour
1/3 cup chicken broth
1/4 tsp. salt
1/4 tsp. pepper
2 cups milk
Preheat oven to 350 degrees. Steam broccoli for about 2 minutes and drain (I used a bag of broccoli florets in a steamer bag and cooked for a little less than the recommended time on the bag). Meanwhile, season chicken breasts with salt and pepper. Place the chicken in a greased 9×13 in pan. Top with drained broccoli.
In a medium-sized pot, melt the 2 tablespoons of butter. Stir in the flour; cook and stir until bubbly. Add the chicken broth, salt and pepper, and milk. Stir well, and continue stirring until the sauce has thickened. Turn heat to low and add 1 1/2 cups of the cheese. Stir until melted. Pour the cheese sauce over the chicken and broccoli. Top with remaining 1 1/2 cups cheese.
Melt the stick of butter and stir in the crushed crackers. Sprinkle over the top of the grated cheese. Bake uncovered for 30-45 minutes, depending on the thickness of the chicken, until hot, bubbly, and cooked through.