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.
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Chicken Broccoli Stuffing Casserole
Equipment
- 9×13 pan
Ingredients
- 6 ounce box original stuffing mix
- 1 ½ cups reduced-sodium chicken broth
- 2 ½ pounds boneless skinless chicken breast in bite-sized pieces
- 10.75 ounce can condensed cream of chicken soup
- 1 cup milk
- â…“ cup sour cream
- 1 teaspoon poultry seasoning
- 10 ounce package frozen broccoli cuts
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350F. Lightly grease a 9×13 pan. Set aside.
- In a large bowl, stir stuffing mix and broth together. Set aside.
- Place chicken pieces in the bottom of the prepared pan.
- Stir soup, milk, sour cream, and poultry seasoning together in a medium bowl.
- Pour soup mixture over chicken and spread into an even layer.
- Add broccoli and spread into a layer over the chicken.
- Sprinkle with cheese.
- Top with stuffing.
- Cover pan with aluminum foil.
- Bake for 20 minutes.
- 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.
Notes
- Stuffing mix: A stuffing mix like Stove Top works well. I use original, but feel free to use a different flavor if you prefer.Â
- 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. Or make your own 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.
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Elizabeth says
Love the simplicity and ease of this recipe, but I made a double recipe and there was no adjustment for time on a larger recipe. It took almost triple the time to cook it at the temperature listed in the recipe….. the flavor was good, it just took FOREVER!!!!
Kate says
Hi! The ingredient measurements are the only part of the recipe that scales. I have no way to know what size pan someone might use to make a double or triple batch. Since I don’t know the pan size, I can’t give timing for larger batches as the timing would depend on the pan (the size, how deep it is, etc). In the future, if you decide to make a double batch, I’ve found that it’s faster and easier to make it in two pans.
Karen says
Great recipe! All the other recipes call for cooked chicken added to ingredients. Adding it cut up uncooked and in the bottom of the dish made all the difference from the others. So happy I came across your recipe! Family said it was the best version. And it definitely is! ThNk you!
Kate says
Thank you! I’m glad you liked it!
Kevin says
Made this dish turned out great
Kate says
Thank you!