Chicken and Broccoli Casserole with Stuffing

Square side shot of chicken broccoli casserole with stuffing on a plate

Chicken and Broccoli Casserole with Stuffing

An easy dinner recipe is ready for the oven in just 15 minutes, thanks to this cozy Chicken and Broccoli Casserole with Stuffing!

Course Dinner

Cuisine American

Keyword Chicken and Broccoli, chicken and broccoli casserole, chicken casserole, Chicken Casserole Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings - 6 people

Calories 535kcal

Author Blair Lonergan

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.

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