Stuffing-Topped Chicken and Broccoli
People tell me hot and hearty foods like this remind them of their mom's cooking.—Dar Jackson, Greenville, South Carolina
Ingredients
- 1 package (6 ounces) stuffing mix
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 1 cup water
- 3 tablespoons sour cream
- 3-1/2 cups cubed cooked chicken
- 2 cups instant rice, cooked
- 2 packages (10 ounces each) frozen broccoli cuts, thawed
Reviews
My husband and I love this recipe. I use stove top stuffing so there is tons of flavor in that. You can also add salt and pepper when its done to how you like it. I serve cranberry sauce with it too. Its like a little thanksgiving meal. Delicious!
my husband and I enjoyed this recipe; however, I did think there was too much rice and not enough spice. next time I will add more spice, such as garlic, onion and pepper, a little cheese on top and cut rice to l-l/2 cups. Sukie
My husband said that this was a "2" even after he added fresh-ground pepper. I agree with the reviewer who suggested adding onion & cheese. When I reheat this, I'm planning to mix in 1/4 c. dried minced onions and cover the top with Velveeta cheese. Also, I thought the baking time was too long, since everything was pre-cooked except the broccoli.
That is an awesome recipes!!! Love it, love it, love it! :)
Does anyone know the nutrition information for this recipe?
I think I will try topping this with cheddar cheese before adding the topping and some onion powder and some minced garlic to the recipe.
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