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Broccoli Cheddar Chicken Bake (10/18/2013)

Broccoli Cheddar Chicken Bake

4 Boneless, skinless chicken breasts, cut into bite-size pieces
2 tablespoons butter
1 can Cheddar Cheese soup
1 cup milk, plus a little extra for thinning
1 sleeve of Ritz Crackers or 1 ½ cups Crushed Cheeze-It Crackers
4 tablespoons butter, melted
1 bag frozen broccoli florets
1 medium onion, chopped (optional)
2 ½ cups shredded cheddar cheese
½ teaspoon seasoned salt
¼ teaspoon pepper

Preheat oven to 350-degrees F.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add chicken and onion and season with salt and pepper. Cook and stir until chicken is no longer pink. Remove from skillet with slotted spoon and set aside.

Prepare cheddar cheese soup mix according to label, and add 1 cup shredded cheddar cheese and stir until melted, add a little extra milk if it's too thick . Spray a 9 x 13-inch baking dish with cooking spray. Place chicken bites and onion mixture in baking dish. Pour ¾ of the soup mixture over the chicken bites. Add broccoli. Melt butter and combine with crackers, then sprinkle over all and pour the remaining cheese mixture over the top. Bake for 30-35 minutes, or until bubbly. Remove from oven and cover with 1 ½ cups shredded cheddar cheese. Return to oven and bake another 5-10 minutes, or until cheese is melted. Remove and let rest 5 minutes. Serve.


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