Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or similar casserole dish.
Arrange the chicken breasts in a single layer in the prepared baking dish. Pat them dry with paper towels and season lightly with salt and pepper if you’d like (optional, not counted as ingredients).
Chicken breasts arranged in a greased baking dish before adding toppings
Spread the frozen broccoli florets evenly around and over the chicken breasts, tucking some down along the sides so every bite gets a little broccoli.
In a small bowl, stir the condensed cream of broccoli soup to loosen it slightly (no water or milk added). Spoon the soup evenly over the chicken and broccoli, using the back of the spoon to spread it so most of the chicken is covered.
Creamy broccoli soup spread over chicken and broccoli in the baking dish
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the soup-covered chicken and broccoli, saving the remaining 1/2 cup for later.
Cover the baking dish tightly with foil and bake for 20 minutes. This helps the chicken start cooking through and the broccoli begin to soften.
Carefully remove the foil and return the dish to the oven. Bake uncovered for another 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the broccoli is tender.
Partially baked cheesy broccoli chicken after the foil is removed
Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top. Place the dish back in the oven, uncovered, for 5–8 minutes, or until the cheese is fully melted, bubbling, and just starting to brown around the edges.
Let the cheesy broccoli chicken rest for about 5 minutes before serving so the sauce thickens slightly. Serve the chicken breasts topped with plenty of the cheesy broccoli and pan sauce from the dish.
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