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 only 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.
Test Kitchen Tips
Nutrition Facts1-1/3 cups: 315 calories, 13g fat (6g saturated fat), 66mg cholesterol, 1025mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 23g protein.
Jan 10, 2020
quick, easy and tasty
Jan 2, 2020
I remember something similar just using mushroom soup instead cheese broccoli soup plus yet more the cheese. I prefer the mushroom soup version, although I may try to sprinkle a little cheese into it, might be good. I think the ones who had it turn out mushy must have put too much water in the stuffing when they prepared it. This recipe does mention not to do that.
Dec 9, 2019
I don't know what kind of contest this supposedly won. It's a pile of mush. Little to no texture and the only flavor is stuffing. You're better off just cooking the chicken and making the stuffing as a side dish.
Oct 19, 2019
I was struck by this recipe because it said “contest winner” and it sounded like yummy comfort food. This is not good- I can’t imagine how it’s a contest winner. I followed the recipe exactly
Oct 10, 2019
Love this dish so does my kids easy meal!
Oct 7, 2019
I really like this, as does the rest of my family. I've been making this for 5 years and have never had a problem with it.. I made it for a potluck at work and a coworker PAID me to make a large one for her family. Don't understand the low ratings but taste is subjective.
Oct 3, 2019
Normally if I make a recipe that I don't like I just throw the recipe away. This time I had to make sure viewers know how terrible this recipe is! The stuffing mix was probably the problem. I think if I had used buttered bread crumbs so the top was crispy instead of a heavy muck! The leftovers will most likely end up in the garbage. I'm a loyal Taste of Home reader.
May 7, 2019
I love Taste of Home, but this was a horrible recipe. I'm not sure how it has 4.5 stars! I even steamed my own broccoli , and it was still just "meh". Also, it barely makes enough for 2 people. Not sure what contest it won, but it's not a keeper in my book!
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.