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This cheddar broccoli chicken bake recipe is a family-friendly meal with a much-needed shortcut on busy weeknights! It’s a cozy dinner that involves zero hassle.

For more cheesy goodness, you’ll also like my Classic Broccoli Cheddar Soup or this Chicken Alfredo Ravioli Bake.

a baking dish with cheddar broccoli chicken bake

Why you’ll love it

Sometimes it’s definitely a situation where the fewer the ingredients, the better. This easy chicken bake is an inexpensive dinner, and I’m guessing you’ve got most (if not all) of the components in your kitchen already. A can of cheddar soup, frozen broccoli, and you’re well on the way to a piping hot chicken and broccoli bake.

This broccoli and chicken casserole certainly may not be the prettiest dish, but the kids will adore it, and that’s what’s important! Broccoli and cheddar are a classic dream team, much like in this Cheese Sauce for Broccoli recipe.

What you’ll need

  • Chicken – we’re using boneless, skinless chicken breasts
  • Garlic powder – an easy way to infuse savory flavor
  • Italian seasoning – I’m never without a jar of this tasty blend of dried herbs
  • Cheddar soup – no shame in using this handy shortcut! Condensed cheddar soup gives this casserole that irresistible creamy, cheesy sauce. I use Campbell’s.
  • Broccoli – for ease, we’re using frozen broccoli. You don’t even need to thaw it first.
  • Cheddar cheese – the melty, cheesy topping
ingredients for cheddar broccoli chicken bake on a counter

Helpful tips

  • Timing may vary depending on the size of the chicken pieces and how hot your oven runs. I highly recommend using an instant read meat thermometer. Chicken is safe to eat and perfectly tender at 165F.
  • It’s good to grate your own cheddar for taste and texture, and it melts better than the pre-grated kind in a bag.

How to make this cheesy chicken bake

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

adding chicken and cheddar soup to a casserole dish

Preheat the oven to 375F. Cut the chicken in half lengthwise, add to a 9×13 baking dish, and season with garlic powder, salt & pepper, and Italian seasoning. Pour the condensed soup over top without adding water.

adding broccoli and cheddar to a chicken casserole

Arrange the frozen broccoli beside the chicken. Cover the casserole very tightly with foil or the lid the baking dish came with, and bake for 25 minutes. Remove the foil and top the chicken evenly with the grated cheddar.

chicken and broccoli cheddar casserole after baking

Return it to the oven and bake, uncovered, until melty and the chicken is cooked through. Stir the broccoli in the sauce, season with additional salt & pepper, and enjoy!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

What to serve with this chicken bake

Leftovers and storage

  • Store any leftovers in an airtight container for 3-4 days in the fridge.
  • Reheat over a low heat in a saucepan or in the microwave until warmed through.
  • I don’t recommend freezing this one due to the dairy content.
a plate with cheesy chicken, broccoli, and rice

Have any questions about this chicken and broccoli bake, or want to leave a review? Talk to me in the comments below! You can also find me on Instagram.

a baking dish with cheddar broccoli chicken bake
5 from 4 votes

Cheddar Broccoli Chicken Bake

This cheddar broccoli chicken bake recipe is a family-friendly meal with a much-needed shortcut on busy weeknights! It's a cozy dinner that involves zero hassle.
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 4


  • 2 chicken breasts cut in half lengthwise
  • 1/4 teaspoon garlic powder optional
  • 1/4 teaspoon Italian seasoning optional
  • Salt & pepper to taste
  • 1 (10.5 ounce) can condensed cheddar soup
  • 2 cups frozen broccoli see note
  • 1.5 cups shredded cheddar cheese


  • Preheat your oven to 375F and move the rack to the top third of the oven.
  • Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Place them side-by-side in a 9×13 casserole dish. Sprinkle them with the garlic powder, Italian seasoning, and a bit of salt & pepper.
  • Spoon the condensed soup over top of the chicken (don't add water to it).
  • Place the frozen broccoli around the chicken.
  • Cover the casserole dish tightly with foil (or the oven safe lid the casserole dish came with if it came with one) and bake for 25 minutes.
  • Remove the foil and sprinkle the cheese on top (concentrate it on the chicken). Place it back in the oven, uncovered, for another 10-15 minutes or until the chicken is cooked through (165F).
  • When serving, dish the chicken up first, and then give the broccoli a stir with the sauce as it does release some water while cooking. Season with extra salt & pepper as needed.


  • You can use fresh broccoli, but it may end up a bit firmer. I’d cut it small or boil it for 1-2 minutes prior to adding it to the recipe if you prefer it to be softer. 
  • I don’t thaw the broccoli first.


Calories: 378kcal, Carbohydrates: 11g, Protein: 36g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 118mg, Sodium: 813mg, Potassium: 935mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1044IU, Vitamin C: 42mg, Calcium: 353mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iā€™m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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  1. 5 stars
    CHEDDAR BROCCOLI CHICKEN BAKE: VARIATION. Try substituting 2 Teaspoons of CURRY POWDER for the teaspoon of Italian seasoning. I have used a 10.5 oz can of Campbell’s Cream of Chicken soup. Everything else is the same as in your lovely casserole Thank you for your terrific recipes, Natasha. “Salt and Lavender” is a wonderful blog. Please keep up the great work.

    1. Thank you, Robert!! šŸ˜€ And thanks for sharing your tip on the curry variation – I am sure some readers will love it!

  2. Hi Natasha!

    Thanks so much for all your recipes šŸ™‚
    I have left over rotisserie chicken, do you think it would this work with this recipe?

    1. Hi Ashlee! You’re very welcome! I think since it’s already cooked I’d be a little worried that it could get overcooked in the oven. I haven’t tested this, but maybe thaw the broccoli first and then add the condensed soup and cheese and cut the cooking time down a bit. Let me know if you try! šŸ™‚