Campbell's Broccoli Cheese Chicken Recipe: One-Skillet Comfort With Crispy Celery Crown

This Campbell's broccoli cheese chicken recipe transforms a pantry staple into a one-skillet masterpiece that delivers restaurant-quality comfort with minimal effort.

The secret lies in crispy celery crowns that add textural contrast to creamy cheese sauce and tender chicken, all developed through my grandmother's intuitive technique of balancing flavors without overcomplicating the process.

What makes this dish truly special is how Campbell's cream of chicken soup serves as the flavor foundation, eliminating the need for multiple sauces or complicated techniques.

The recipe combines three essential components—tender chicken, vibrant broccoli, and rich cheese sauce—while achieving that coveted crispy texture on the celery without requiring any special equipment beyond a heavy skillet.

This is the kind of meal that brings warmth to a weeknight table with just 45 minutes of active cooking time.

By the time you serve this dish, you'll have perfectly browned chicken with crispy celery crowns nestled among bright green broccoli florets, all blanketed in a velvety cheese sauce that's rich but not heavy.

The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect balance of textures and flavors that makes comfort food truly satisfying. The best part? Cleanup is limited to one skillet, making this an idiot-proof recipe that delivers professional results.

Serve this dish with crusty bread for soaking up every last bit of that creamy sauce, or pair it with a simple green salad to balance the richness. The recipe scales beautifully for families or gatherings, and leftovers reheat just as well as the original.

Here's how to make this one-skillet comfort classic that will become a weekly staple in your home kitchen.

Ingredients for campbell's broccoli cheese chicken

Pantry staples meet skillet magic for this Campbell's broccoli cheese chicken masterpiece.

The Campbell's cream of chicken soup is the flavor anchor here, so grab the 10.5-ounce can—it's the perfect amount for this recipe without leftovers. For the cheese, sharp cheddar is non-negotiable; pre-shredded lacks the melt and flavor of freshly grated from a block. Chicken breasts should be skinless, boneless cuts—look for uniform thickness at the grocery store's butcher counter. Celery? Fresh, crisp stalks make all the difference; avoid the rubbery kind. Pro tip: Buy organic broccoli if possible—the florets stay vibrant longer during cooking.

No Campbell's soup? Homemade cream of chicken soup works perfectly—simmer 2 cups chicken broth with 1/2 cup heavy cream, 1 tbsp butter, and 1 tsp Dijon mustard. Substituting cheddar? Monterey Jack melts beautifully, though it lacks the tang. Out of milk? Heavy cream thinned with water gives similar richness. The dried mustard can be swapped for 1 tsp Dijon or 1/2 tsp prepared mustard. For the celery crowns, cut the base flat and slice into 1/4-inch pieces—this creates maximum surface area for crisping without turning to mush. Fresh herbs? Toss in 1 tbsp chopped parsley at the end for brightness.

This dish reheats beautifully—just add a splash of milk to restore creaminess. Keeps in the fridge for 4-5 days, though it's best within 2 days for optimal texture. For freezing, portion into single servings before adding cheese; reheat covered with a damp paper towel to prevent drying. The skillet itself becomes part of the presentation—serve directly on the warm cast iron for that restaurant-quality touch. Leftovers? Perfect for lunches—just microwave with a splash of water to revive the crispy celery crowns.

Step-by-step instructions for Campbell's broccoli cheese chicken

Here's the method for a hearty one-skillet meal with tender chicken and crispy celery crowns.

Cut the 1.5 lb boneless chicken breast into bite-sized pieces, about 1-inch cubes. Place them in a medium bowl and toss with 2 tbsp all-purpose flour, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried mustard. This coating ensures a crispy exterior while keeping the chicken juicy inside. Let the seasoned chicken sit for 5 minutes while you prep the vegetables.

Cut the 2 cups fresh broccoli crowns into florets and slice the stems into ½-inch pieces. Trim the 3 whole celery stalks into 1-inch pieces. Set these aside—you'll add them to the skillet later for that signature crisp-tender texture.

Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the floured chicken pieces in a single layer, leaving space between them to avoid steaming. Cook undisturbed for 3-4 minutes until the underside is golden brown and crispy. Flip carefully and cook another 3-4 minutes until fully cooked through—165°F internal temperature.

Remove the chicken and set aside. In the same skillet, add 1 tbsp extra-virgin olive oil if needed, then add the 3 celery stalks and cook for 3 minutes until slightly softened but still crisp. Add the 2 cups broccoli florets and cook for 4 minutes, stirring occasionally, until bright green and just tender.

Reduce heat to medium-low and add 3 tbsp butter to the skillet, letting it melt and coat the vegetables. Stir in the 2 minced garlic cloves and cook for 30 seconds until fragrant. Pour in the 10.5 oz Campbell's cream of chicken soup and 0.5 cup milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.

Stir in the 2 cups sharp cheddar cheese until fully melted and smooth. Return the cooked chicken to the skillet and toss gently to coat everything in the creamy sauce. Let it simmer for 1-2 minutes until the cheese is completely melted and the sauce clings to the chicken and vegetables.

Taste and adjust seasoning with additional salt or black pepper if needed. The dish should be rich, slightly tangy, and perfectly balanced. For extra crispiness, you can broil the dish for 1-2 minutes on high heat, watching closely to avoid burning the cheese.

Serve immediately in a skillet-style presentation or transfer to bowls. This one-skillet comfort meal delivers tender chicken, crisp-tender celery crowns, and a velvety cheese sauce that brings it all together. Pair with crusty bread to soak up every last bit of flavor.

Make-ahead tips for this recipe

Prep Ahead Components

Start by prepping the chicken and vegetables the night before—this cuts your cooking time in half. Cut the 1.5 lb chicken breast into 1-inch cubes and store in an airtight container with 1.5 tsp salt and 0.5 tsp black pepper.

Trim the 3 celery stalks and 2 cups broccoli into pieces, storing them separately in sealed containers. The celery will keep its crispness better this way. 🥬

Cheese Sauce Prep

Make the cheese sauce base ahead of time to save active cooking minutes. In a small bowl, whisk together the 10.5 oz Campbell's cream of chicken soup, 0.5 cup milk, and 3 tbsp melted butter. Store this mixture in the fridge for up to 2 days.

When ready to cook, simply heat it in the skillet with the garlic and cheese. This step ensures you only need to focus on cooking the chicken and vegetables when it's time to serve.

Freezer-Friendly Assembly

For a complete make-ahead solution, cook the chicken and celery crowns separately, then freeze them in a single layer on a tray before transferring to an airtight container. Store the cheese sauce mixture separately.

When ready to serve, thaw everything in the fridge overnight, then reheat the chicken and celery in the skillet with the warmed sauce. This method preserves textures perfectly—just add the cheese at the end to maintain its melt. ❄️

Weeknight Shortcuts

Use pre-cut frozen broccoli florets to save chopping time—just thaw and drain them before adding to the skillet. For extra convenience, buy pre-shredded cheese, though I still recommend grating your own for better flavor.

Keep the Campbell's soup and milk mixture prepped in the fridge so you can assemble the entire dish in under 20 minutes on busy evenings. My grandmother always said, "A well-prepped meal is half the battle won."

Reheating Leftovers

Leftovers reheat beautifully in the microwave—cover with a damp paper towel and heat in 1-minute intervals on medium power. For stovetop reheating, add a splash of milk to restore creaminess. If the celery crowns lose crispness, broil for 1-2 minutes at the end to restore that satisfying crunch.

I keep leftovers in the fridge for up to 4 days, though they're best within 2 days for optimal texture. 🔥

Portion Control Tips

Divide the dish into individual portions before adding the cheese sauce to reheat. This prevents the sauce from becoming watery when reheating. Store portions in airtight containers with parchment paper between layers to prevent sticking.

For meal prep, I like to portion the chicken and vegetables separately, then assemble with the sauce when ready to eat—this keeps everything fresh-tasting. The key is to reheat the sauce separately and combine just before serving. ✨

Frequently asked questions