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This Campbell's broccoli cheese chicken recipe transforms a classic comfort dish into a one-pan wonder that delivers restaurant-quality creaminess without the fuss. My grandmother used to make something similar, though her version required three separate dishes and twice the cleanup.
I’ve modernized it—keeping the hearty, cheesy goodness while cutting prep time in half.
The secret lies in a foolproof technique that combines tender chicken, steamed broccoli, and a velvety cheese sauce all in one skillet. No need for complicated steps or last-minute shopping—just a few pantry staples and 30 minutes of hands-on time.
The result? A dish so comforting it’ll have everyone asking for seconds, with minimal effort on your part.
By the time you’re done, you’ll have creamy, cheesy chicken swimming in a luscious sauce, topped with perfectly steamed broccoli that stays bright and tender. The best part? One pan means one dish to wash, making this the ultimate weeknight solution for busy families. Let’s get cooking!
This recipe works just as well in the oven or on the stovetop, so you can adapt it to your kitchen’s rhythm. Serve it with crusty bread to soak up every last bite of that decadent cheese sauce—trust me, it disappears fast. Here’s how to make it.
Ingredients for campbell's broccoli cheese chicken
Pantry staples plus a few fresh ingredients for creamy, cheesy one-pan perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced small |
| Campbell's Cream of Chicken Soup 🍲 | 1 can | 10.5 oz size, undiluted |
| Fresh Broccoli Crowns 🥦 | 1 ½ lb | Cut into bite-sized florets |
| Shredded Cheddar Cheese 🧀 | 2 cups | Medium sharp variety |
| Milk 🥛 | ½ cup | Whole milk preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Unsalted Butter 🧈 | 2 tbsp | For extra richness |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Mustard 🌿 | ½ tsp | For depth of flavor |
| Crusty Bread 🍞 | 1 loaf | For serving, optional |
The chicken and broccoli are your stars here. Boneless, skinless breasts cut into even pieces cook faster, so don't skip this step—it keeps everything tender. For broccoli, farmers market crowns stay brighter than florets, but grocery store florets work fine. The Campbell's Cream of Chicken Soup is non-negotiable for that classic base flavor—don't substitute with condensed versions. I grab mine from the back of the soup aisle where they keep it cool, not the pantry section. The cheddar? Medium sharp melts best without overpowering, and Kraft 2-year aged is my go-to for consistent results.
No Campbell's soup? Homemade roux with chicken broth works—just add 1 cup broth to 2 tbsp butter and 2 tbsp flour, then simmer until thickened. Short on cheddar? Monterey Jack or Colby blend well, but reduce to 1.5 cups total. The milk can be swapped for half-and-half if you want extra richness, but whole milk gives the best texture. Fresh garlic is ideal, but garlic powder at half the amount gets you close in a pinch. The dried mustard adds that subtle tang—don't skip it, but if you're out, a pinch of Dijon mustard works too.
This dish reheats beautifully—just add a splash of milk to loosen the sauce. Keeps 3-4 days in the fridge, though it's best the first day. For leftovers, I portion into glass containers with a sprinkle of extra cheese on top—it keeps everything fresh longer. Freezes for up to 3 months if you want to prep ahead. The crusty bread? Sourdough or French soaks up the sauce best, but any bread will do.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for lazy nights—just chop the onion, cube the chicken, dump in the soup and broccoli, then cover it with cheese. No extra pots, no extra stress, just hands-off baking while I scroll through my phone.
- Creamy Cheesy Bliss: That Campbell’s soup does the heavy lifting here, turning into a rich, velvety sauce that clings to every bite of chicken. The sharp cheddar melts into gooey perfection, and honestly? It’s the kind of comfort I crave after a long day.
- Lunchbox Hero: Between us, this reheats like a dream—no soggy broccoli or dry chicken here. I pack leftovers for work all week, and my coworkers keep asking for the recipe. (Yes, even on a Tuesday.)
- Budget-Friendly Feast: Chicken breasts stretch further when simmered in soup, and a single can of Campbell’s plus a block of cheese feeds my family of four for half the cost of takeout. Plus, the onion adds depth without breaking the bank—flavor on a shoestring.
Step-by-step instructions for creamy broccoli cheese chicken
Here's how to create a rich, velvety one-pan dinner that delivers on comfort and creaminess every time.
Prepare the Chicken and Aromatics
Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces, about 1-inch cubes. Season each piece generously with 1 tsp kosher salt, 0.5 tsp ground black pepper, and 0.5 tsp dried mustard. Toss to coat evenly—this ensures every bite carries that savory depth.
In a separate bowl, finely dice the 1 whole yellow onion into small pieces (about 1/4-inch cubes). Mince the 2 cloves garlic cloves into a fine paste—this helps distribute flavor evenly throughout the dish. Set both aside until ready to use.
Create the Creamy Sauce Base
In a large oven-safe skillet, melt the 2 tbsp unsalted butter over medium heat. Once the butter foams and smells nutty (about 2 minutes), add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and stir for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Sprinkle in the 2 tbsp all-purpose flour and whisk vigorously for 1 minute to remove any raw flour taste. Slowly pour in the 0.5 cup milk while whisking continuously to prevent lumps.
Stir in the 1 can Campbell's Cream of Chicken Soup and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened—this forms the velvety foundation for your creamy sauce.
Cook the Chicken and Broccoli
Add the seasoned chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. The chicken should be fully opaque but still tender—overcooking will make it dry.
Meanwhile, trim the 1.5 lb fresh broccoli crowns into bite-sized florets. Add them to the skillet and stir gently to coat in the sauce. Cover the skillet and let the broccoli steam for 4-5 minutes until bright green and tender-crisp. The broccoli should hold its shape but yield slightly when pierced with a fork.
Finish with Cheese and Bake
Sprinkle the 2 cups shredded cheddar cheese evenly over the chicken and broccoli mixture. Stir gently to distribute the cheese, then transfer the skillet to a 375°F preheated oven. Bake uncovered for 10-12 minutes until the cheese is bubbly and golden brown on top.
For extra richness, you can add a pat of butter to the top during the last 2 minutes of baking. The cheese should melt into a glossy, creamy blanket—this is your signal that it's ready to serve.
Serve with Crusty Bread
Let the dish rest for 2-3 minutes off the heat before serving. The sauce will thicken slightly as it sits, creating that perfect creamy consistency we're after. Ladle the chicken and broccoli onto plates, ensuring each serving gets its share of that luscious sauce.
Slice the 1 loaf crusty bread into thick pieces and serve alongside for dipping. The bread's crunch contrasts beautifully with the creamy chicken, making every bite more satisfying. Garnish with extra black pepper if desired—this adds a final touch of sophistication.
Pro Tips For Making Campbell'S Broccoli Cheese Chicken
- Cut Chicken in Half: Thick chicken breasts dry out fast—split them horizontally before cooking. This gives you thinner, even pieces that stay juicy while still holding shape, especially when you’re simmering them in that creamy Campbell’s soup base. (Yes, even if you’re impatient like me, resist the urge to skip this.)
- Sauté Onions First: Cook the diced onion until soft and translucent—about 5 minutes—before adding chicken. This prevents the soup from turning into a watery mess later, and the flavor builds deeper. I used to toss everything in raw, and the dish always tasted flat.
- Stir in Broccoli Late: Wait until the chicken is almost done before adding broccoli—just 3-4 minutes before the end. Fresh broccoli needs minimal time to soften, and overcooking it turns it into sad, mushy bits. (Your future self will thank you.)
- Add Cheese in Stages: Sprinkle half the cheddar while the sauce simmers, then stir in the rest at the very end. This keeps the sauce from getting clumpy, and the last-minute melt makes it look (and taste) restaurant-worthy. —I know, I know, but trust the process.
Dietary considerations for this campbell's broccoli cheese chicken
Gluten-Free Adaptation
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur. Use the same 2 tbsp measurement—just whisk it with the milk to create a smooth roux.
The texture stays just as creamy, but now it’s safe for gluten-sensitive folks. I tested this with my neighbor who has celiac disease, and she couldn’t tell the difference! 🌾
Dairy-Free Options
Replace the cheddar cheese with dairy-free cheddar shreds like Violife or Daiya (use 2 cups for best melt). Swap the milk for unsweetened almond milkstrong>, and use a dairy-free butter alternativestrong> like Earth Balance.
The sauce will still coat beautifully, though it won’t be quite as rich—think of it as a lighter, vegan-friendly version.
Lower-Carb Modifications
Skip the bread entirely and serve over cauliflower ricestrong> (about 2 cups cookedstrong>) for a lower-carb option. Reduce the broccoli to 1 lbstrong> to cut carbs further, and use low-fat cream cheesestrong> mixed into the sauce instead of milk for extra creaminess without the calories.
This version still delivers that cheesy comfort without the carb overload.
Protein Swaps
For a vegetarian twist, replace the chicken with chickpeasstrong> (drained and rinsed) or extra-firm tofustrong> (pressed and cubed). Both absorb the sauce beautifully! If you’re using tofu, pat it dry first and pan-fry it for 3-4 minutesstrong> before adding to the skillet.
The chickpeas work best if you add them 2 minutes earlierstrong> so they warm through completely.
Allergy-Friendly Notes
This dish is naturally nut-freestrong>, but always double-check labels on Campbell’s soup and cheese for cross-contamination warnings. For egg allergies, no modifications are needed—the recipe doesn’t contain any.
If someone in your family has a dairy allergystrong>, use the dairy-free tips above, and keep the dish separate from other foods to avoid accidental exposure.
Kid-Friendly Adjustments
Pickier eaters often love the cheese but avoid the veggies. Serve the broccoli on the side so kids can add it to their plates as desired. For extra appeal, let them sprinkle their own cheese on top before baking.
I’ve also found that adding a pinch of smoked paprikastrong> to the chicken (just ¼ tspstrong>) gives it a fun, slightly smoky flavor that kids often enjoy.
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken thighs instead of breasts?
Chicken thighs add richer flavor and stay juicier than breasts. Use 1.5 lb thighs cut into 1-inch pieces, but reduce cooking time to 4-5 minutes since they cook faster. The skin-on version adds extra crispiness if you prefer.
How do I prevent the broccoli from getting mushy?
Steam the broccoli uncovered for 4-5 minutes max, then add the cheese and bake immediately. Overcooking releases water, making it soggy. For extra brightness, blanch florets in boiling water for 1 minute before adding to the skillet.
Can I make this in a slow cooker instead of an oven?
Yes! Cook chicken and sauce on low for 3 hours, then stir in broccoli and cheese for the last 30 minutes. The slow cooker keeps everything tender without drying out. Use 1 cup milk instead of ½ cup to compensate for moisture loss.
What if I don't have Campbell's Cream of Chicken Soup?
Make your own base: Melt 2 tbsp butter, whisk in 2 tbsp flour, then slowly add 1 cup chicken broth and ½ cup milk. Simmer 3-4 minutes until thick. For extra flavor, add 1 tsp Dijon mustard and ½ tsp garlic powder to the roux.
Why did my cheese sauce get grainy?
Graininess happens when cheese melts too fast. Stir constantly when adding cheese to the skillet, and cover while baking to trap steam. For smoother results, mix cheese with 2 tbsp milk before sprinkling. Also, avoid pre-shredded cheese—it contains anti-caking agents that prevent proper melting.