Contest-Winning Broccoli Chicken Casserole
Total TimePrep: 15 min. Bake: 30 min.
- 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 until heated through, 10-15 minutes longer.
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.
Nutrition Facts1-1/3 cups: 315 calories, 13g fat (6g saturated fat), 66mg cholesterol, 1025mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 23g protein.
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Mar 14, 2019
I changed a few things in this recipe. I’m cooking for a large family so I used a family pack of boneless skinless chicken breasts. I cooked them in a skillet seasoned with salt, pepper, and garlic and herb seasoning with a little bit of water just to deglaze the pan as the juices evaporated. I shredded the chicken and then added two cans broccoli cheese soup, two cans cream of chicken, and two 12 oz bags frozen broccoli florets. I topped with the stuffing and cheese as directed in the recipe. I baked it in my biggest Pyrex (slightly larger than a 13x9) at 375 for 35 minutes covered, and then uncovered for another 15-20. Then I broiled it just long enough for the top to get crispy. It was delicious!!
Mar 11, 2019
The first time I make a new dish I follow the recipe verbatim. It was a bit salty and kind of meh..... Second go 'round I sauteed a small shallot and then 10 oz. of cremini mushrooms in a tiny knob of butter, used cream of mushroom soup a mushroom-can and a half of unsalted chicken stock, a heavy 3 cups of chicken, about 1 tsp. of thyme, some freshly-ground pepper, 2 cups of broccoli florets and about 1 cup of Vermont white sharp cheddar that I grated. It was saucy - not soupy and had more flavor. Oh, and I layered it: chicken in mushroom sauce, broccoli, cheese and stuffing.
Mar 10, 2019
This was pretty good... I used cream of chicken soup, 1/2 heaping cup of sour cream, broccoli, cauliflower, and carrots, frozen mix-microwaved. followed the recipe, added cracker barrel sharp cheese. After it was all cooked, I broiled it just enough to add a golden crispy top layer.
Jan 27, 2019
I love this casserole. I make this once a month. I usually mix the stuffing, chicken, cheese and soup and add sliced or slivered almonds. I also add French fried onion rings to the top fir the final 10-15 minutes. Delicious!
Jan 23, 2019
This garbage won a prison kitchen cooking contest maybe?
Nov 3, 2018
All I could taste was stuffing mix. Would not make again, not sure how it was a contest winner. Very salty.
Oct 22, 2018
If a recipe isn't big enough for a 9x13 pan then why bother. To much sodium in a serving!!
Oct 8, 2018
Made as is and it was good. Not great. Second time around I cooked the chicken breast in the crockpot with the broccoli cheddar soup for 4 hours on high. SO much more flavorful.
Oct 3, 2018
Comment only: (I don't know how it tastes because I made it for someone else, I'm sure they will love it) but - it calls for an 11x7 pan and it barely covered the bottom of an 8x8.
Oct 1, 2018
This is a comment. It seems like it would be too salty with all of the salty products.