Chicken & Broccoli Stuffing Casserole – Shay’s Recipe of the Week
I have another chicken recipe for you, because, well I eat a LOT of chicken. I will change things up soon, but for now here is another easy and fairly quick casserole for the family to enjoy.
- 1 lb. boneless/skinless chicken breast (cubed)
- 2 c. broccoli (chopped and cooked)
- 1 can cream of chicken soup
- 2 c. grated cheddar cheese
- 1 box of stuffing mix
Preheat oven to 350 degrees.
Helpful hint: I doubled this recipe for my family but still found it to be a little dry. I will, next time, add an extra can of soup and maybe moisten my stuffing a little more.
Cube and pan fry the chicken using whatever seasonings you desire. I used salt, pepper, garlic salt and a bit of chicken fajita seasoning.
In separate bowls pour your stuffing mixture and your soup, 1/2 cup of water and 1/2 of the cheese. The stuffing needs to be moistened by adding a little water around 1/2 c.
Chop up some broccoli (I cheated and just used frozen instead). Put about half of your stuffing mix in the bottom of a 8×8 or if doubled 9×13 pan. Then layer your chicken, broccoli, and soup mixture and the other 1/2 of cheese. Then top with the remaining stuffing mix.
Bake at 350 for 30-40 minutes for until it’s bubbly and golden brown on top.