Chicken Broccoli Stuffing Casserole

Chicken broccoli stuffing casserole recipe turns chicken breast, frozen broccoli, and stuffing mix into an easy dinner. This quick-prep recipe makes tasty comfort food!

Stuffing is one of the most popular Thanksgiving side dishes, but stuffing isn’t just for the holidays! This chicken broccoli stuffing casserole is a great dinner year-round.

The casserole comes together with just a few minutes of prep, and it’s a really flexible recipe, so you can change it up to suit your tastes. Best of all, the recipe makes a comforting dinner that’s sure to please.

Ingredient tips and substitutions

• Stuffing mix: A stuffing mix like Stove Top works well.
• Chicken broth: I recommend using reduced-sodium broth to prevent the casserole from being too salty.
• Chicken breast: There’s a fairly generous amount of chicken in this casserole. Feel free to reduce the amount of chicken to 1 and 1/2-2 pounds and add additional broccoli to stretch the casserole.
• Cream of chicken soup: Regular or reduced-fat cream of chicken soup will work. You can also make your own homemade cream of chicken soup substitute.
• Milk: Use any milk you like – from skim milk to whole milk. A plant-based milk, like almond milk, would also work.
• Sour cream: I recommend full-fat or lite sour cream. Plain Greek yogurt also works well.
• Frozen broccoli: I don’t thaw the broccoli, but I shake off the ice to avoid a watery sauce.
• Shredded cheddar cheese: Feel free to add more or less.

How to make chicken broccoli stuffing casserole

Step 1: Preheat oven to 350F. Lightly grease a 9×13 pan. Set aside.

Step 2: In a large bowl, stir stuffing mix and broth together. Set aside.

Step 3: Place chicken pieces in the bottom of the prepared pan.

Step 4: Stir soup, milk, sour cream, and poultry seasoning together in a medium bowl.

Step 5: Pour soup mixture over chicken and spread into an even layer.

Step 6: Add broccoli and spread into a layer over the chicken.

Step 7: Sprinkle with cheese.

Step 8: Top with stuffing.

Step 9: Cover pan with aluminum foil. Bake for 20 minutes.

Step 10: Carefully remove the foil and continue to bake for an additional 10-15 minutes, or until chicken has reached 165F and soup layer is hot and bubbly.

Tips

• Rotisserie chicken: This casserole is a great way to use up leftover cooked chicken or rotisserie chicken. Just sub the cooked and diced or shredded chicken for the raw chicken.
• Lighter: To make the casserole lighter, use reduced-fat cream of chicken soup, skim milk, and plain non-fat Greek yogurt. You can also use reduced-fat cheese or omit the cheese.
• Reduced-sodium: For a reduced-sodium casserole, use low-sodium stuffing mix, reduced-sodium chicken broth and reduced-sodium cream of chicken soup.
• Veggies: You can use a different type of frozen vegetable, like frozen peas or frozen peas and carrots, instead of the frozen broccoli.

Storage

Store any leftover casserole in an airtight container in the refrigerator. The casserole will keep for up to 4 days when properly stored.

More chicken dinner recipes!

If you’ve tried this chicken broccoli stuffing casserole recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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