Campbell's Broccoli Cheese Chicken Recipe: One-Pan Creamy Celery Crunch Delight

This Campbell's broccoli cheese chicken recipe delivers the comforting flavors of a classic casserole with a modern twist that keeps it creamy and satisfying. My grandmother used to make something similar, though her version required careful balancing of ingredients by feel—something I've since translated into precise measurements for foolproof results.

The magic lies in the creamy cheese sauce that perfectly coats tender chicken and crisp broccoli, all baked together in one pan for minimal cleanup.

The secret to achieving that signature Campbell's flavor without the canned shortcut is combining cream cheese with cheddar for a rich, velvety texture that's both indulgent and comforting. I've tested this recipe countless times, adjusting the seasoning until it hits that perfect balance of cheesy, savory, and slightly tangy.

The addition of celery crunch adds a satisfying texture contrast that makes every bite irresistible, while the crispy breadcrumb topping elevates it from comfort food to something special.

What you'll end up with is a dish that's creamy, hearty, and packed with flavor—ideal for feeding a family or bringing to a potluck. The chicken stays tender while the broccoli becomes perfectly tender-crisp, all blanketed in a luscious cheese sauce that holds together beautifully.

This recipe is designed to be simple yet impressive, proving that you don't need complicated techniques to create restaurant-quality comfort food at home.

Ready in about 45 minutes with just 15 minutes of active prep time, this one-pan wonder is perfect for busy weeknights when you still want to serve something impressive.

The best part? It reheats beautifully, making it ideal for meal prep or leftovers. Let's get cooking and create a dish that will become a new family favorite.

Ingredients for campbell's broccoli cheese chicken

Sixteen ingredients for a creamy, cheesy, one-pan masterpiece that's pure comfort food magic.

The sharp cheddar and cream cheese combo is non-negotiable—this is what gives you that Campbell's-like richness without the canned shortcut. Kraft 2% Milk Sharp Cheddar from the dairy aisle is my go-to for that perfect tangy bite, but any sharp cheddar will work. For the cream cheese, Philadelphia Original is foolproof, but full-fat brands like Breakstone add even more velvety depth. The Parmesan? Always grate it yourself—pre-shredded has anti-caking agents that ruin the texture. Pro tip: Buy a wedge from Whole Foods or your local deli for the freshest, most flavorful result. The Panko breadcrumbs should be toasted lightly in a dry pan before using—they'll get extra crispy from the oven's residual heat.

No sharp cheddar? Monterey Jack at half the amount keeps things creamy but milder. Running low on cream cheese? Creamy goat cheese works in a pinch (use 6 oz instead of 8 oz). The celery crunch is where this dish gets its signature texture—if you can't find fresh celery, freeze-dried celery flakes (yes, they exist!) add a similar snap. The garlic powder can be swapped for fresh minced garlic (use 2 cloves instead of 0.5 tsp powder), but I prefer the powder for convenience without sacrificing flavor. For the chicken broth, low-sodium is key—Swanson Organic Chicken Broth is my pantry staple, but any low-sodium brand works. And if you're wondering about the flour? It's not just for thickening—it adds body to that luscious cheese sauce.

This casserole reheats like a dream—better the second day, honestly. Store leftovers in an airtight container for up to 5 days in the fridge, or freeze portions for 3 months (wrap tightly in foil first). The celery crunch loses its snap when reheated, so I always add fresh celery to the top before serving leftovers. For meal prep, assemble the dish in a 9x13-inch baking dish, cover with foil, and refrigerate for up to 24 hours before baking. The flavors meld beautifully overnight, making it perfect for lazy Sunday dinners. And if you're serving a crowd, double the recipe—this scales effortlessly to 12 servings with just a 13x9-inch and 9x13-inch baking dish.

Step-by-step instructions for creamy celery crunch chicken

Here's how to transform simple ingredients into a velvety, one-pan masterpiece that delivers on creamy texture and crispy crunch every time.

Cut the 2.5 lb boneless, skinless chicken breast into bite-sized pieces and set aside. In a large oven-safe skillet, melt the 0.5 cup butter over medium-high heat. Add the 2 lbs fresh broccoli florets, 2 whole celery stalks (finely diced), and 1 whole yellow onion (diced small). Cook for 5-6 minutes until the vegetables begin to soften and the onion turns translucent.

Here's the thing—don't overcrowd the pan. If your skillet looks packed, work in batches to ensure everything gets properly browned. Add the 4 cloves garlic cloves (minced) and stir for 30 seconds until fragrant. This aromatic base is the flavor foundation for your creamy sauce.

In a medium bowl, whisk together the 8 oz cream cheese, 2 cups sharp cheddar cheese (shredded), 0.5 cup parmesan cheese (freshly grated), 0.5 cup milk, 1 tbsp dried mustard, 1 tsp diamond crystal kosher salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder. This mixture should be smooth—if it's too thick, whisk in 1-2 tablespoons of the 1.5 cups chicken broth to create a pourable consistency.

Real talk: the cream cheese needs to be fully melted and incorporated. If you see any lumps, warm the mixture slightly over a double boiler or in short bursts in the microwave (just until smooth). This ensures your final sauce will be velvety, not grainy.

Add the chicken pieces to the skillet with the sautéed vegetables. Sprinkle the 0.25 cup all-purpose flour evenly over everything and stir to coat the chicken and vegetables lightly. Pour the cheese mixture over the top, then add the remaining 1.5 cups chicken broth. Stir gently but thoroughly to combine everything.

Bring the mixture to a gentle simmer over medium heat, then transfer the skillet to a preheated 375°F oven. Bake uncovered for 25-30 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the sauce has thickened to a creamy consistency. You'll know it's ready when the edges bubble gently and the cheese has fully melted into a glossy sauce.

While the chicken bakes, prepare the crispy topping. In a small bowl, mix the 0.5 cup panko breadcrumbs with 1 tbsp melted butter (reserved from the initial 0.5 cup butter). Sprinkle this mixture evenly over the top of the baking chicken just before the final 5 minutes of baking time.

Watch closely during these last minutes—the panko will transform from pale to a beautiful golden brown. This crispy layer adds texture contrast that makes the dish truly special. Don't walk away—you want that perfect balance of creamy sauce and crunchy topping.

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. This brief resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The sauce will thicken slightly as it rests—if it looks too thick when serving, stir in 1-2 tablespoons of warm chicken broth to reach your desired consistency.

Serve immediately with crusty bread or over buttered noodles to soak up every last bit of that creamy, cheesy goodness. Each forkful delivers tender chicken, crisp-tender vegetables, velvety sauce, and that satisfying crunch from the panko topping—all in one incredible bite.

Essential equipment for perfect results

Oven-Safe Skillet

This recipe is built around a large oven-safe skillet—I prefer a 12-inch cast-iron skillet like the Lodge Pre-Seasoned because it retains heat beautifully and transitions seamlessly from stovetop to oven. Cast iron also adds a subtle, delicious depth of flavor that you won’t get from stainless steel or nonstick.

If you don’t have cast iron, a heavy-duty stainless steel skillet (like All-Clad) works just fine, but avoid thin, flimsy pans—they won’t distribute heat evenly, leading to uneven cooking. 🔥

Mixing Bowls

For the cheese sauce, grab a medium-sized mixing bowl with sloped sides—this makes whisking the cream cheese and cheddar into a smooth consistency much easier.

I use Pyrex glass mixing bowls because they’re heat-resistant and easy to clean, but any stainless steel bowl with a spiral or whisk attachment works.

Pro tip: Use a hand mixer (like a KitchenAid stand mixer on low speed) to blend the cheese mixture if you’re short on time—it cuts the whisking time in half without overmixing. ✨

Measuring Tools

Precision matters with this recipe, especially when it comes to the cheese-to-broth ratio. Invest in a stainless steel measuring cup set (like OXO Good Grips) for accurate liquid measurements and a microplane for freshly grating the Parmesan cheese—this makes all the difference in texture.

For the celery crunch, a sharp chef’s knife and cutting board are essential. I also recommend a fine-mesh strainer if you’re using pre-shredded cheese to remove any anti-caking agents that can make the sauce grainy. 💡

Baking Dish Backup

While this recipe is designed for a skillet, I always keep a 9x13-inch baking dish (like CorningWare) on standby for two reasons: first, if your skillet isn’t oven-safe, you can transfer everything to the dish after sautéing.

Second, baking dishes are perfect for meal prep—they’re easier to portion and reheat than skillets. If you’re making this for a crowd, a 13x9-inch dish is your best friend for scaling up. 🍽️

Thermometer

Never skip the instant-read meat thermometer (I swear by the ThermoWorks Thermapen ONE). Chicken needs to reach 165°F internal temperature, and this tool ensures you don’t overcook it while still killing any bacteria.

I also use it to check the oven temperature—home ovens can vary wildly, and maintaining 375°F is critical for that perfect creamy texture. A thermometer is the single most foolproof way to avoid dry, rubbery chicken or undercooked veggies. 🌡️

Optional Crispy Upgrade

For that extra-crispy panko topping, an air fryer (like Ninja Foodi) is a game-changer. After baking, transfer the panko topping to the air fryer for 2-3 minutes at 375°F to crisp it up before serving.

Alternatively, a handheld torch (like Weber Q1000) adds a smoky char to the edges of the panko in seconds. Both methods elevate the dish from "comfort food" to "restaurant-worthy." 💛

Frequently asked questions