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!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 376kcal

Author Kate @ I Heart Eating

Equipment

9x13 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
10.5 ounce can condensed cream of chicken soup
½ cup milk
½ cup sour cream
1 teaspoon poultry seasoning use up to 1 tablespoon for more herb flavor
10 ounce package frozen broccoli cuts
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350F. Lightly grease a 9x13 pan. Set aside.
In a large bowl, stir stuffing mix and broth together. Set aside.
6 ounce box original stuffing mix, 1 ½ cups reduced-sodium chicken broth
Place chicken pieces in the bottom of the prepared pan.
2 ½ pounds boneless skinless chicken breast
Stir soup, milk, sour cream, and poultry seasoning together in a medium bowl.
10.5 ounce can condensed cream of chicken soup, ½ cup milk, ½ cup sour cream, 1 teaspoon poultry seasoning
Pour soup mixture over chicken and spread into an even layer.
Add broccoli and spread into a layer over the chicken.
10 ounce package frozen broccoli cuts
Sprinkle with cheese.
1 cup shredded cheddar 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.
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.

Nutrition