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 cup: 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 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 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 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 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 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 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 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 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 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 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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