Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
An easy dinner recipe is ready for the oven in just 15 minutes, thanks to this cozy Chicken and Broccoli Casserole with Stuffing! Tender chicken and broccoli are baked in a creamy sauce and finished with moist, flavorful stuffing for a simple and hearty meal that the whole family will love!
Table of Contents
- What is in a Casserole?
- Chicken and Broccoli Casserole Ingredients
- How to Make Chicken and Broccoli Casserole with Stuffing
- What to Serve with Chicken Broccoli Stuffing Casserole
- Chicken Broccoli Casserole Recipe FAQs + Tips
- Cook’s Tips and Recipe Variations
- More Chicken and Broccoli Recipes to Try
- Chicken and Broccoli Casserole with Stuffing Recipe
Chicken and Broccoli Stuffing Casserole is the ultimate comfort food! It’s the perfect kid-friendly dish, and it’s a busy mom’s dream. In a matter of minutes, you’ve got a satisfying supper that’s ready for the oven — so that you can tend to everything else on your to-do list! Best of all, it’s a dish that everyone at the table can enjoy.
What is in a Casserole?
A casserole is a classic American one-pot meal that includes any combination of foods that are cooked and served in the same dish. While some chicken and broccoli casseroles also feature rice or noodles, we’re skipping those starches today. There’s no rice, no pasta, and no cheese in this particular casserole, but the recipe still includes that creamy sauce that we all expect in a traditional dish.
The casserole is topped with Stove Top Stuffing, which has been bulked up and improved with the addition of onion, celery, and apple. You’ll love the cozy, warm combination of flavors and ingredients that come together in this simple meal!
Chicken and Broccoli Casserole Ingredients
Here’s a breakdown of the main ingredients you need for this creamy chicken and broccoli casserole! As always, you can find the exact ingredient measurements in the printable recipe card below.
- Onion and celery: two ingredients typically found in traditional stuffing.
- Apple: adds a crisp bite of sweetness and tartness to the otherwise savory dish.
- Butter: to saute the vegetables.
- Stove Top Stuffing mix: a quick-and-easy way to bulk up this chicken and broccoli casserole. You could also use your favorite boxed brand.
- Chicken: the main ingredient in this casserole. You can use pre-cooked chicken (like store-bought rotisserie chicken), or cook your own chicken ahead of time.
- Cream of chicken soup: adds creaminess to the casserole. I use Campbell’s 98% fat-free variety, but any similar version will work.
- Sour cream: paired with the cream of chicken soup, this is the creamy base for chicken and broccoli casserole.
- Frozen baby broccoli florets: frozen broccoli is convenient and as nutritious as fresh. You can also use fresh broccoli if you choose.
How to Make Chicken and Broccoli Casserole with Stuffing
You only need about 15 minutes to prepare this easy casserole for the oven. Let’s get started!
Steps to Make Creamy Chicken and Broccoli Casserole
Here’s a quick overview of the steps to make a creamy chicken and broccoli casserole with stuffing!
- Steam the broccoli.
- Saute the onion, celery, and apples with butter until tender.
- Prepare the stuffing mix.
- Assemble the casserole in a baking dish.
- Bake the chicken and broccoli casserole at 400 degrees for 20-25 minutes.
First, steam the broccoli in the microwave just until crisp-tender (about 3 minutes). Meanwhile, sauté the onion, celery, and apple in butter until tender.
Prepare the stuffing according to the package instructions (I usually use the microwave method here to keep it quick and easy), and then add the cooked apple, onion and celery to the stuffing mixture.
In a baking dish, stir together chicken, condensed soup, sour cream, milk and broccoli.
Spread the stuffing over top, and then it’s ready for the oven!
Bake the casserole, uncovered, in a 400-degree F oven for about 20-25 minutes. The inside will be warm and bubbly, while the stuffing will be slightly browned and crispy on top.
What to Serve with Chicken Broccoli Stuffing Casserole
You really don’t need any sides with this one-dish meal that includes protein, starch, and veggies. That said, if you’d like to offer something more, the casserole goes well with a simple green salad, steamed green beans, sautéed spinach, biscuits, rice, or a loaf of crusty French bread.
Chicken Broccoli Casserole Recipe FAQs + Tips
How long does it take to bake a chicken breast?
This recipe calls for cooked, diced chicken. You can use leftover chicken (or turkey!) from another meal, purchase a rotisserie chicken at the grocery store, or use pre-cooked chicken such as Perdue Short Cuts or Tyson Grilled n’ Ready Chicken.
If you don’t mind the extra step, you can also cook your own chicken to use in this recipe. You can boil the chicken, grill the chicken, or bake the chicken in the oven. You will need at least 2 lbs. of uncooked chicken breast to equal 4 cups of diced, cooked chicken for the recipe.
Can I substitute frozen broccoli for fresh in a casserole?
Yes, you certainly can! Fresh broccoli takes less time to cook, so it might be a bit softer than frozen after steaming. But it’s perfectly fine to use fresh broccoli in a chicken and broccoli casserole.
Cook’s Tips and Recipe Variations
- I used the Savory Herb Stove Top Stuffing mix here, but any flavor that you prefer will work. Don’t want to use Stove Top Stuffing? You can substitute with 3 cups of prepared homemade stuffing or another store-bought stuffing brand.
- You can omit the apple, onion, and celery from the stuffing. Just use the prepared stuffing (as instructed on the package) without these additions. The casserole will still be great (and it will make the prep even faster)!
- I like the baby broccoli florets because they’re small enough for individual bites without having to cut them before adding them to the casserole. If you can’t find baby broccoli florets, you can substitute with other fresh or frozen broccoli (just chop the large florets so that they’re bite-size).
- To prep ahead: Assemble the casserole as instructed, cover, and refrigerate for up to 24 hours before baking.
- To freeze: This casserole can be frozen before or after baking. To freeze an unbaked casserole, assemble it as instructed, wrap tightly with foil, and freeze for up to 3 months. When ready to bake, thaw the casserole in the refrigerator overnight. Set the casserole on the counter for about 30 minutes before baking according to the recipe instructions.
- To bake directly from the freezer, cover lightly with foil and bake for about 25-30 minutes. Remove cover and continue baking for about 25 more minutes or until warmed through. If the top starts to get too dark before the inside of the casserole is heated through, simply re-cover loosely with foil.
- Leftovers will keep in the refrigerator for 3-4 days.
More Chicken and Broccoli Recipes to Try
Dump-and-Bake Chicken Broccoli Rice Casserole
1 hour hr 5 minutes mins
Cheddar Crusted Chicken and Broccoli Casserole
40 minutes mins
Chicken Broccoli and Rice Casserole
45 minutes mins
Chicken and Broccoli Casserole with Stuffing
Ingredients
- 2 cups frozen baby broccoli florets
- 1 tablespoon butter
- ½ cup onion finely chopped
- 1 stalk celery finely chopped
- ¼ cup finely-chopped apple peel on or off, your choice
- 1 package Stove Top Stuffing mix, plus the additional ingredients called for on the package (water and butter) 6 oz. package
- 4 cups cooked, diced chicken (see note below if you'd like to cook your own chicken at home)
- 1 10.5 oz can condensed cream of chicken soup, NOT diluted
- 1/3 cup sour cream
- 1/4 cup milk
Instructions
- Preheat oven to 400 degrees F. Spray a 2-quart baking dish with cooking spray and set aside.
- Steam the broccoli florets in the microwave just until crisp-tender (about 3 minutes); drain and set aside.
- In a large skillet, melt butter over medium-high heat. Add apple, onion and celery; sauté just until tender (about 8-10 minutes).
- Meanwhile, prepare stuffing according to package instructions. Use a fork to gently combine stuffing with apple, onion and celery mixture. Set aside.
- In the prepared dish, stir together chicken, condensed soup, milk, sour cream and broccoli. Season with salt and pepper, to taste. If the sauce seems too thick, you can add another splash or so of milk until it reaches your desired consistency. Top with stuffing mixture.
- Bake (uncovered) for 20-25 minutes, or until casserole is heated through.
Notes
- If you don’t mind the extra step, you can also cook your own chicken to use in this recipe. You can boil the chicken, grill the chicken, or bake chicken in the oven. You will need at least 2 lbs. of uncooked chicken breast to equal 4 cups of diced, cooked chicken for the recipe.
- I used the Savory Herb-flavored Stove Top Stuffing mix here, but any flavor that you prefer will work. Don’t want to use Stove Top Stuffing? You can substitute with 3 cups of prepared homemade stuffing or another store-bought stuffing brand.
- You can omit the apple, onion, and celery from the stuffing. Just use the prepared stuffing (as instructed on the package) without these additions. The casserole will still be great (and it will make the prep even faster)!
- I like the baby broccoli florets because they’re small enough for individual bites without having to cut them before adding them to the casserole. If you can’t find baby broccoli florets, you can substitute with other fresh or frozen broccoli (just chop the large florets so that they’re bite-size).
- To prep ahead: Assemble the casserole as instructed, cover, and refrigerate for up to 24 hours before baking.
- To freeze: This casserole can be frozen before or after baking. To freeze an unbaked casserole, assemble as instructed, wrap tightly with foil, and freeze for up to 3 months. When ready to bake, thaw the casserole in the refrigerator overnight. Set the casserole on the counter for about 30 minutes before baking according to the recipe instructions.
- To bake directly from the freezer, cover lightly with foil and bake for about 25-30 minutes. Remove cover and continue baking for about 25 more minutes or until warmed through. If the top starts to get too dark before the inside of the casserole is heated through, simply re-cover loosely with foil.
- Leftovers will keep in the refrigerator for 3-4 days.
