Wednesday Night Special!
Wednesday Night Special!
Ingredients
For the Chicken
- 1 1/2 pounds thin sliced chicken breasts
- 1/2 teaspoon salt, as needed, to taste
- 1/4 teaspoon black pepper, as needed, to taste
- 1/2 teaspoon garlic powder, as needed, to taste
- 1/2 teaspoon onion powder, as needed, to taste
- 1/2 teaspoon paprika, as needed, to taste
For the Cheese Sauce
- 1 can condensed cheddar cheese soup, (10.75 ounce)
- 1/2 cup milk, (fill empty soup can halfway)
- 1/2 teaspoon garlic powder, as needed, to taste
- 1/2 teaspoon onion powder, as needed, to taste
- 1/2 teaspoon black pepper, generous amount, to taste
- 1/2 teaspoon paprika, as needed, to taste
- 1/4 teaspoon ground mustard, as needed, to taste
- 4 ounces sharp cheddar cheese, grated
For the Broccoli and Topping
- 12 ounces frozen broccoli florets, steamed
- 1 sleeve Ritz crackers, crushed
- 2 tablespoons butter, melted
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
Place the thin sliced chicken breasts into a 9x13 inch baking dish.
⏱️ 2 min
- 3
Season one side of the chicken breasts generously with salt, black pepper, garlic powder, onion powder, and paprika. Flip the chicken and season the other side with the same spices. Set the baking dish aside.
⏱️ 3 min
- 4
In a separate mixing bowl, empty the can of condensed cheddar cheese soup. Fill the empty soup can about halfway with milk (approximately 1/2 cup) and add it to the mixing bowl with the soup.
⏱️ 2 min
- 5
Season the soup mixture with garlic powder, onion powder, a generous amount of black pepper, paprika, and ground mustard, adjusting amounts to your taste. Whisk the mixture until all ingredients are well combined and smooth.
⏱️ 3 min
- 6
Add the grated sharp cheddar cheese to the soup mixture. Mix until the cheese is well incorporated into the sauce.
⏱️ 2 min
- 7
Spread about half of the prepared cheese sauce mixture evenly over the seasoned chicken breasts in the baking dish.
⏱️ 2 min
- 8
Steam the frozen broccoli florets in the microwave for 7 minutes according to package directions. Add the steamed broccoli to the remaining half of the cheese mixture in the mixing bowl. Mix the broccoli into the cheese sauce, breaking up any large pieces as you stir.
⏱️ 8 min
- 9
Spread the broccoli and cheese mixture over the top of the chicken breasts (which already have the first layer of sauce) in the baking dish, creating an even layer.
⏱️ 2 min
- 10
Crush one sleeve of Ritz crackers into a bowl. Add the 2 tablespoons of melted butter to the crushed crackers and mix them together until the cracker crumbs are moistened.
⏱️ 3 min
- 11
Evenly spread the buttered Ritz cracker topping over the broccoli and chicken in the baking dish, covering the entire top surface.
⏱️ 2 min
- 12
Bake the dish in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the topping is golden brown.
⏱️ 30 min•🌡️ 350
- 13
Remove from oven and serve hot. Enjoy your Wednesday Night Special!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wednesday Night Special!
For the Chicken
- 1 1/2 pounds thin sliced chicken breasts
- 1/2 teaspoon salt, as needed, to taste
- 1/4 teaspoon black pepper, as needed, to taste
- 1/2 teaspoon garlic powder, as needed, to taste
- 1/2 teaspoon onion powder, as needed, to taste
- 1/2 teaspoon paprika, as needed, to taste
For the Cheese Sauce
- 1 can condensed cheddar cheese soup, (10.75 ounce)
- 1/2 cup milk, (fill empty soup can halfway)
- 1/2 teaspoon garlic powder, as needed, to taste
- 1/2 teaspoon onion powder, as needed, to taste
- 1/2 teaspoon black pepper, generous amount, to taste
- 1/2 teaspoon paprika, as needed, to taste
- 1/4 teaspoon ground mustard, as needed, to taste
- 4 ounces sharp cheddar cheese, grated
For the Broccoli and Topping
- 12 ounces frozen broccoli florets, steamed
- 1 sleeve Ritz crackers, crushed
- 2 tablespoons butter, melted
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
Place the thin sliced chicken breasts into a 9x13 inch baking dish.
⏱️ 2 min - 3
Season one side of the chicken breasts generously with salt, black pepper, garlic powder, onion powder, and paprika. Flip the chicken and season the other side with the same spices. Set the baking dish aside.
⏱️ 3 min - 4
In a separate mixing bowl, empty the can of condensed cheddar cheese soup. Fill the empty soup can about halfway with milk (approximately 1/2 cup) and add it to the mixing bowl with the soup.
⏱️ 2 min - 5
Season the soup mixture with garlic powder, onion powder, a generous amount of black pepper, paprika, and ground mustard, adjusting amounts to your taste. Whisk the mixture until all ingredients are well combined and smooth.
⏱️ 3 min - 6
Add the grated sharp cheddar cheese to the soup mixture. Mix until the cheese is well incorporated into the sauce.
⏱️ 2 min - 7
Spread about half of the prepared cheese sauce mixture evenly over the seasoned chicken breasts in the baking dish.
⏱️ 2 min - 8
Steam the frozen broccoli florets in the microwave for 7 minutes according to package directions. Add the steamed broccoli to the remaining half of the cheese mixture in the mixing bowl. Mix the broccoli into the cheese sauce, breaking up any large pieces as you stir.
⏱️ 8 min - 9
Spread the broccoli and cheese mixture over the top of the chicken breasts (which already have the first layer of sauce) in the baking dish, creating an even layer.
⏱️ 2 min - 10
Crush one sleeve of Ritz crackers into a bowl. Add the 2 tablespoons of melted butter to the crushed crackers and mix them together until the cracker crumbs are moistened.
⏱️ 3 min - 11
Evenly spread the buttered Ritz cracker topping over the broccoli and chicken in the baking dish, covering the entire top surface.
⏱️ 2 min - 12
Bake the dish in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the topping is golden brown.
⏱️ 30 min•🌡️ 350 - 13
Remove from oven and serve hot. Enjoy your Wednesday Night Special!
⏱️ 1 min