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Our Blog: December 6, 2023

Creamy Cheddar Chicken and Broccoli

We’re closing out another year of delicious recipes with a warm (and cheesy!) oven-baked dish. It’s packed with protein and gives you a sneaky way to add vegetables to the menu.

Our Creamy Cheddar Chicken and Broccoli recipe is easy to assemble and feeds four to six people. A perfect, family-friendly choice to nourish dinner guests of all ages! Little helpers will love mixing it all together too. To save extra time, you can use a bag of pre-chopped broccoli from the freezer section. Just make sure you let it thaw first!

Now, grab a couple aprons and gather these things to make your casserole:

  • 1 ¼ lbs. chicken breast, boneless, skinless
  • 1 Tbsp. avocado or olive oil
  • 1 cup shredded cheddar cheese
  • 1 can (10 oz.) cream of chicken soup, low sodium
  • 1 ½ lbs. chopped broccoli
  • 1 tsp. garlic powder
  • Pepper, to taste

Begin by preheating the oven to 350 degrees Fahrenheit (325 degrees for convection oven).

Prep the chicken by cutting it into small cubes.

In a medium skillet, sauté the meat in an oil of your choice until it’s lightly browned on all sides. The chicken doesn’t need to be cooked all the way through yet (that will happen in the oven later).

Prepare a baking dish by lightly coating it with cooking spray. Add the chicken, chopped broccoli, garlic, and cream of chicken soup. If you have a young assistant, let them stir it all to combine. If desired, also mix in a sprinkle of pepper.

Finally, spread the shredded cheddar cheese of the top and cover the dish tightly with foil.

Bake for 30 to 45 minutes (or until the internal temperature reaches 165 degrees).

This dish pairs well with brown rice or whole-grain pasta. You could also serve it with a side salad or a simple dish of fruit to complete the meal.

*This recipe was designed to help kids learn to eat and enjoy a wide variety of vegetables. It is veggie-forward and approved by the Partnership for a Healthier America to meet the Veggies Early & Often guidelines. Approved 11/7/23

About the Author

Nicole Spain, MS, RDN

Childhood nutrition has been Nicole’s passion for more than 20 years. She is a Registered Dietitian Nutritionist (RDN) with a Master of Science (MS) in Nutrition and Dietetics from Northern Illinois University. During her career with Learning Care Group (LCG), Nicole has assisted with developing and implementing the company’s proprietary Grow Fit program. Through her curated menus, the healthy lifestyle initiative positively impacts approximately 100,000 children daily in LCG’s 1,050+ schools. She aided in the rollout of the Veggies Early & Often campaign in 2021 and helped LCG be recognized as the 2017 Partner of the Year by the Partnership for a Healthier America. Since 2004, she’s also been an active Junior League member and developed the Kids in the Kitchen program for their Detroit and Milwaukee chapters. Nicole and her husband, John, have three children. In her spare time, Nicole competes on a rowing team with the Detroit Boat Club Crew.