Broccoli Chicken Skillet Recipe
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Broccoli Chicken Skillet Recipe

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You’re only 25 minutes away from a comforting, cheesy veggie-and-chicken dish that the whole family will love! And since it’s all in one skillet, cleanup is a breeze. Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 cups frozen broccoli florets, thawed
  • 1 cup julienned carrots
  • 1/2 cup chopped onion
  • 1 tablespoon olive oil
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 1 cup stuffing mix
  • 1 cup milk
  • 1/4 cup raisins
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded Colby cheese

Nutritional Facts

1-1/2 cups: 522 calories, 21g fat (9g saturated fat), 128mg cholesterol, 1005mg sodium, 34g carbohydrate (14g sugars, 3g fiber), 47g protein.


  1. In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink.
  2. Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
    Freeze option: Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350°. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted in center reads 165°. Sprinkle with cheese.
    Yield: 4 servings.
Originally published as Broccoli Chicken Skillet in Simple & Delicious November/December 2009, p12

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lbroadh2o User ID: 7201056 145470
Reviewed Aug. 5, 2014

"This was easy to make. It tasted good but I prefer a little more taste so I added some extra black pepper."

Agetta User ID: 7432869 116358
Reviewed May. 16, 2014

"this was very good, but it is so similar to chicken stir-fry that I think I will stay with that."

keysgetaway User ID: 7547858 116357
Reviewed Mar. 17, 2014

"A good weeknight recipe. It was fast and easy, and it provides the vegetables we all need, but nothing spectacular. I will make again when time is running low during the week."

Dawn Hurning User ID: 1198475 186680
Reviewed Apr. 18, 2013

"Although the picture looks GREAT, we found this to be salty due to the canned soup and cheese, I am sure. Maybe a low sodium soup would help. It was ok but not high on the list to make again."

DOROS User ID: 6132776 173144
Reviewed Nov. 15, 2012

"I haven't made this, nor do I intend to do so:Why? 522 calories, 21 g fat, 1005 mg sodium--that is exactly why. We need more healthy recipes rather than recipes like this. I love broccoli and chicken, but I can make healthier recipes than this."

Louise.Hooper User ID: 1042332 211242
Reviewed Apr. 16, 2012

"Nice comfort food. I used rice instead of stuffing mix and cream of chicken soup as that was all I had. It turned out really well. Creamy without being too naughty."

Okieinswissland User ID: 6209276 211241
Reviewed Dec. 5, 2011

"At first I was not excited about the combination of stuffing, raisins and carrots. BUT it's SO good! I make this for my family atleast twice a month. Cleanup is awesome since it's just in one pan."

Osmara User ID: 5188968 184654
Reviewed Nov. 28, 2011

"I liked how easy this was, and my family loved it. I double it and had plenty leftovers for later, easy to do.

We served it with dinner rolls!"

Adavie01 User ID: 5962039 167430
Reviewed Aug. 29, 2011

"I doubled this recipe and put in cream of chicken soup instead of cream of broccoli. I was a little skeptical about the raisins in it, but it was excellent! I love that I didn't have to make a vegetable side dish to go with this because it's loaded with both broccoli and carrots."

Sunjatared User ID: 5113511 101766
Reviewed Jan. 5, 2011

"Digging through the archieves and found this one. It was good. I followed the earlier suggestion and used pasta instead of stuffing. I used already cooked chicken cubed, so I would recommend sauteing the onions first then adding the rest. Served with bisquits. :)"

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