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Broccoli Chicken Skillet

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

Ingredients

  • 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 whole milk
  • 1/4 cup raisins
  • 1/8 teaspoon pepper
  • 1 cup shredded Colby cheese

Directions

  • In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink.
  • 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.
Nutrition Facts
1-1/2 cups: 522 calories, 21g fat (9g saturated fat), 128mg cholesterol, 1005mg sodium, 34g carbohydrate (14g sugars, 3g fiber), 47g protein.

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Reviews

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Average Rating:
  • lbroadh2o
    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
    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
    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
    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
    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
    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
    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
    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
    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
    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. :)