- 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 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!"
"This was the worse recipe I have ever made from Taste of Home, I don't know where I went wrong, but it sure sipped through a straw. Will never make it again, stick to what I know is good."
"Similar to a recipe I have had for years. I mix a can of cream soup (chicken or celery), 1/4-1/2 cup milk and 8 oz. Velveeta cut into cubes and I microwave them, stirring every minute or so, until cheese is melted. Stir in cut up chicken, pour into greased pan, layer chopped broccoli on top then the prepared stuffing mix (made with broth). Cover & bake 20 min., uncover and bake 10-15 min. more until stuffing is lightly browned. I sometimes add a 1/4 c. chopped, sauteed onion and some ground sage."
"Very family friendly and quick. Used cream of mushroom soup and baked chicken mixture 15 minutes before adding stuffing. Made stuffing according to package, put on top of chicken , covered with foil (we don't like crunchy stuffing) and baked an additional 30 minutes. Smelled so good we never got around to adding the cheese!"