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Contest-Winning Broccoli Chicken Casserole

This delicious chicken and broccoli casserole recipe is a twist on chicken divan that came from an old boss. It’s quick, satisfying comfort food. —Jennifer Schlachter, Big Rock, Illinois
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings


  • 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.

Broccoli Chicken Casserole Tips

What spices can I add to make this recipe my own?

Flavor up this casserole recipe with one or more of these spices and flavorings in any combination: freshly ground black pepper, garlic powder, cayenne powder (a pinch or two), smoked paprika, dried mustard powder and/or dried herbs such as thyme, sage and chives. Here are other food and spice pairings you should know.

Can you substitute chicken for another meat?

Yes, you can substitute chicken for another meat! Try substituting cubed, cooked turkey or ham for the chicken. Avoid any kind of ground meats, because the casserole will not have the desired texture or results.

Can you freeze broccoli chicken casserole?

Yes, you can freeze this casserole recipe! To freeze, follow our freezing directions above. Check out this casserole freezing guide for more tips.
Nutrition Facts
1-1/3 cups: 315 calories, 13g fat (6g saturated fat), 66mg cholesterol, 1025mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 23g protein.


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Average Rating:
  • annlindblad
    May 24, 2020

    Hubby loves this one.

  • robnchip
    May 17, 2020

    I have been making this for a couple of months and tried as originally written and really liked. Over time, I have made a couple of changes to suit my tastes...Used cream of chicken soup, added additional broccoli and sautéed celery and onion to add more veg’s to the dressing. When I don’t have fresh chicken I sub (12.5 oz) canned chicken breast. Excellent as written...easy to modify to taste.

  • Bob
    May 14, 2020

    I am not normally a fan of recipes that use Campbell's soup, but this one is a "keeper". I used 1 1/2 times the chicken (about 1 pound of cubed cooked chicken) to increase the protein to carbohydrate ratio. I think I might try the Campbell's Cheddar Cheese soup, or the Cream of Chicken as another reviewer recommended next time as I don't care for the broccoli flavor of Broccoli Cheese soup.

  • sjpoor
    Apr 21, 2020

    We really liked this. I did make a couple changes as I didn't have the soup so used Cream of Chicken soup and added some shredded Monteray jack cheese and some sour cream (1/4 cup) and 1/4 tsp of curry. Also added 1/4 cup sour cream to the stuffing. Topped with sharp cheddar. Easy and delicious. Very nice texture. Will definitely make again.

  • crochetgirl1950
    Apr 16, 2020

    I have been making this for years but I always used cream of chicken soup but added 1/4teaspoon of curry, oil and garlic powders plus 1/4 cup of sour cream and parmesan cheese to the sauce. Easy and delicious casserole.

  • Dyannewh
    Apr 15, 2020

    I have been making this casserole for years! Our family loves it. I use cream of chicken soup and add celery and onion sautéed in butter to the stuffing mix. A generous squeeze of lemon juice added to the chicken, broccoli soup mix makes all the difference in the taste! Great recipe!

  • candysmom101
    Apr 15, 2020

    Sorry, we still prefer the "old" Chicken Divan recipe.My sister made the original,took it to a church potluck,and 7 ladies were standing by the empty dish to find out who made it, and to get the recipe. AND someone had called the local newspaper's Food Editor, it was published in the Star,and then made into the newspaper's "community cookbook." Sometimes the newer ones aren't better than the original, which didn't use any packaged ingredients and also used a different soup and added a pinch of curry. Anyone who tasted the original recipe would definitely not give this one any more stars than one.

  • Cub
    Apr 7, 2020

    I tried this recipe, a contest winner. Nobody liked it, not even the cook.

  • fringepup
    Mar 30, 2020

    This casserole turned out great. I chose lower sodium stove top and that worked well. Husband really enjoyed it so this is a keeper!

  • Ann
    Mar 19, 2020

    It's a keeper. My whole family loved it.