- 1 package (6 ounces) chicken stuffing mix
- 2 cups cubed cooked chicken
- 1 cup frozen broccoli florets, thawed
- 1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
- 1 cup shredded cheddar cheese
- Preheat oven to 350°. Prepare stuffing mix according to package directions, using 1-1/2 cups water.
In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary. Yield: 6 servings.
Reviews for Contest-Winning Broccoli Chicken Casserole
"I found it to be very good the kids want me to make more"
"I was looking for a good recipe to use up some frozen broccoli. This had a nice flavor. I did add some pepper and onion salt. I think it would have been a little bland without spicing it up a little. I am a big Spice uses though. My husband even added a little red pepper."
"Hubby gobbled down three servings! And so simple to make! The only changes I made were to add some minced onion to the stuffing and sprinkling the cheese BETWEEN the two layers so the stuffing stayed crunchy. It's a keeper!"
"Very good casserole. Simple, but great flavor."
"Very tasty--will need to find a way to cut down salt."
"We thoroughly enjoyed this recipe and I definitely plan to make it again. I started by following the recipe, but realized that I only had a 9 x 13 pan and not an 11 x 7. So I added some frozen mixed veggies, a little milk, and some frozen pearl onions. Otherwise I stuck to the recipe. My husband and I both really liked this recipe and the only thing my husband said he would change is to add some french fried onions on top! I also love that I made this recipe, other than baking it, two days ahead of time and refrigerated it. Still turned out delicious. Another great one!"