Chicken Broccoli Stuffing Casserole
Old-fashioned comfort food! This Stove Top stuffing chicken broccoli casserole is an easy, freezer-friendly, make-ahead, family-friendly dinner.
Servings 8 people
- 3 cups cooked, shredded chicken
- 2 cups frozen baby broccoli florets, thawed and drained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup milk
- 1 (12 ounce) package Pepperidge Farm stuffing mix (or two 6-ounce boxes of Stove Top stuffing mix), plus additional ingredients called for on the package*
- Optional garnish: chopped fresh parsley or thyme
Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish or spray with nonstick cooking spray; set aside.
In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and thawed baby broccoli florets. Transfer chicken mixture to the prepared baking dish.
In a separate bowl, prepare stuffing according to package directions.
Spread prepared stuffing evenly on top of the chicken mixture.
Cover the dish with foil. Bake, covered, at 350°F for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until heated through and lightly browned on top. If you like your stuffing really moist, leave the dish covered for the entire baking time.
*Pepperidge Farm stuffing mix calls for 4 tablespoons of butter and 2 cups of chicken broth, plus 1 cup of diced onion and 1 cup of diced celery, if desired. I do not use the onion and celery for this recipe. Just prepare the stuffing mix according to the package instructions using the butter and broth. For two boxes of Stove Top stuffing mix, you will need a total of 3 cups of water and ½ cup of butter.
- Use the meat from a store-bought rotisserie chicken for a shortcut.
- If you prefer to cook your chicken at home, use about 1 ½ lbs. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.
- Cooking for a smaller family? Cut all of the ingredients in half (using a single 6-ounce box of Stove Top stuffing mix) and bake the casserole in an 8-inch square pan. You can reduce the total baking time by 5-10 minutes, too. Alternatively, you can prepare the full recipe, but divide the ingredients between two 8-inch square baking dishes. Freeze the extra dish for a later meal.
- Almost any packaged stuffing mix will work. I prefer one (12 ounce) package of Pepperidge Farm Herb Seasoned Stuffing, but you can also use two (6 ounce) boxes of Stove Top stuffing. Try different flavor varieties, too. Cornbread stuffing is delicious, and so is the herb stuffing and turkey stuffing.
- Substitute fresh broccoli florets for the frozen baby broccoli. If using fresh broccoli, you'll need to steam or parboil it until crisp-tender before adding it to the casserole filling.
- Use any flavor combination of condensed soups that you prefer: cream of chicken, cream of mushroom or cream of celery are all nice options.
- For lighter options with less sodium, feel free to substitute with the Healthy Request or 98% fat-free varieties of condensed soups.
- Try adding different vegetables to the dish. Frozen mixed vegetables, canned or frozen corn, frozen peas, or sautéed mushrooms would all be great additions, too!
- Add a layer of cooked rice to the bottom of the dish before adding the chicken filling.
- Add cheese. Stir some grated cheddar cheese into the filling, and sprinkle a layer of grated cheese on top before adding the stuffing.
- Stir some herbs or other seasonings into the sauce. Try dried or fresh parsley, thyme, basil, oregano, chives, or garlic.
Serving: 1/8 of the casserole | Calories: 366kcal | Carbohydrates: 41g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 976mg | Potassium: 753mg | Fiber: 3g | Sugar: 6g | Vitamin A: 481IU | Vitamin C: 20mg | Calcium: 127mg | Iron: 2mg