College Cuisine: Cracker Barrel’s Broccoli Cheddar Chicken


Ashley Evert, Assistant L&A&E Editor

This quick casserole style dish can be prepared easily and thrown in the oven for an outrageously delicious dinner for 4. Double the recipe and have a few suitemates chip in for a Cracker Barrel feast without the price tag.  Optional but scrumptious sides for this include brown sugar glazed carrots and garlic mashed potatoes.

Prep Time: 15 minutes

Cook Time: 45 minutes


4 boneless skinless chicken breasts

1 can of Campbell’s Cheddar Cheese Soup

1 cup milk

1 ½ cups Ritz Crackers (one sleeve)

4 tbsp melted butter

8 oz of frozen (fresh is much better) broccoli

4 oz shredded cheddar cheese

Pinch of salt


  1. Preheat your oven to 350 degrees.

  2. Prepare the cheese soup by mixing it with soup can full of milk. Set aside.

  3. Place chicken breasts in a baking dish and season them with salt.  Pour ¾ of the soup over top of the chicken.

  4. Wash and cut the broccoli into smaller florets. Add the broccoli on top of the chicken.

  5. Melt the butter over low heat.

  6. Crumble the Ritz crackers into the melted butter. Combine the crackers and butter in the pot, then sprinkle them on top of the chicken.

  7. Add the remaining soup over the whole dish and bake for approx 45 minutes or until the chicken is tender.

  8. Sprinkle cheddar cheese over top and throw it back in the oven for a few minutes until the cheese is melted.

  9. Dig in!