A deliciously creamy chicken, broccoli, and stuffing casserole with shredded chicken and tender broccoli in a cheesy mushroom sauce. Use your favorite stuffing mix to sprinkle over top for a crunchy, flavorful topping. Use leftover chicken or turkey to speed up prep time even more.
Ingredients
- 4 skinless , 5 ounce
- 1 can condensed cream of mushroom soup , 10.5 ounce
- 1 tablespoon mayonnaise
- 1 pound broccoli florets , cooked
- 1 cup shredded Cheddar cheese
- 1 cup dry stuffing mix
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.
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4
Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle.
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5
Mix together condensed soup and mayonnaise in a bowl.
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6
Layer chicken in a 9x13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese.
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7
Sprinkle dry stuffing mix over top.
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8
Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.
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9
Serve hot and enjoy!
Nutrition Facts
Per serving
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