Chicken Broccoli Stuffing Casserole is old-fashioned comfort food from a box and a couple of cans: cooked chicken and tender broccoli in a creamy sauce of cream of broccoli soup and sour cream, topped with a layer of Stove Top stuffing and melted cheese. It serves 6 and takes about 50 minutes, 30 of them in the oven.
How to make it: Prepare the stuffing mix as the box directs and steam the broccoli. Stir the chicken, soup, sour cream and broccoli together, spread it in a 9×13-inch dish, and top with the stuffing and cheese. Bake covered at 350°F for 20 minutes, then uncovered for 10 more.
Why You’ll Love It
- Six ingredients: chicken, broccoli, soup, sour cream, cheese and a box of stuffing mix.
- Uses cooked chicken: rotisserie, leftover or even canned chicken works.
- Like Thanksgiving in one pan: creamy chicken under a savory stuffing topping.
- Can be assembled ahead: build it early and bake it later.
Ingredient Notes
Chicken stuffing mix: One 6-ounce box, prepared with the water and butter the box calls for. Stove Top or Pepperidge Farm both work.
Broccoli florets: Two cups. Steam fresh florets until tender. Thawed frozen florets can go in without cooking.
Cooked chicken: Two cups of cooked chicken breast, cubed. Rotisserie chicken, leftover grilled or baked chicken, or canned chicken all work. To cook your own, boil about 1 1/2 pounds of boneless, skinless breasts or thighs until cooked through, about 15 minutes, then cube or shred it once it is cool enough to handle.
Cream of broccoli soup: Two 10.75-ounce cans of condensed soup, used straight from the can.
Sour cream and cheese: One cup of sour cream in the filling and 1 cup of shredded cheese, such as cheddar, on top.
Ingredients
- 6 ounces chicken stuffing mix (1 box), plus the water and butter the package calls for
- 2 cups broccoli florets, steamed until tender
- 2 cups cooked chicken breast, cubed
- 2 cans (10.75 ounces each) condensed cream of broccoli soup
- 1 cup sour cream
- 1 cup shredded cheese, such as cheddar
How to Make Chicken and Broccoli Stuffing Bake
1. Heat the oven. Preheat the oven to 350°F.
2. Make the stuffing. Prepare the stuffing mix according to the package directions.
3. Cook the broccoli. Steam or cook the broccoli until tender.
4. Mix the filling. In a large bowl, combine the chicken, soup, sour cream and broccoli. Spread the mixture in a 9×13-inch baking dish.
5. Top. Top with the prepared stuffing and sprinkle with the cheese.
6. Bake. Bake covered for 20 minutes. Uncover and bake 10 minutes more, until the cheese has melted and the casserole is hot (165°F in the center).
How to Get a Stuffing Top That Is Crisp, Not Soggy
The baking order decides whether the stuffing stays soft all the way through or gets a little crisp on top.
Spread it, don’t stir it. Spoon the prepared stuffing over the filling in an even layer instead of mixing it in, so the top stays separate from the creamy sauce underneath.
Cover first, then uncover. Bake the casserole covered for 20 minutes so everything heats through. Then take the foil off for the last 10 minutes so the stuffing on top can get a little crispy while the cheese melts.
Broil for extra crunch. If you like a browned, crispy cheese top, run the dish under the broiler for about 2 minutes at the end, watching closely.
Tips for Success
- Use the box directions for the stuffing: most boxes call for water or chicken broth and butter.
- Steam fresh broccoli first: florets should be tender before they go into the filling.
- Make it bigger: for more stuffing, use two 6-ounce boxes of Stove Top or a 12-ounce bag of Pepperidge Farm Herb Seasoned Stuffing.
Make It Ahead
The casserole can be assembled in advance. Build it in the baking dish with the stuffing and cheese on top, cover it, and keep it in the refrigerator until it is time to bake. Then bake it covered, uncover for the last minutes, and check that the center is hot all the way through before serving.
Variations
- Broccoli cheese soup: use a can of condensed broccoli cheese soup with 3/4 teaspoon of garlic powder, salt and pepper, and bake in an 11×7-inch dish for 20 minutes covered and 10 to 15 uncovered.
- Cream of chicken: use cream of chicken soup thinned with 1/2 cup of milk, or a mix of cream of mushroom and cream of chicken.
- Dry stuffing method: toss the dry stuffing mix with the chicken, broccoli, diced onion and grated carrot, pour chicken broth mixed with the soup over it, and bake covered for 30 minutes, then uncovered with cheese for 15.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat to 165°F.
What to Serve With It
A simple green salad or cranberry sauce goes well alongside. For more chicken casseroles, try Swiss chicken casserole, Ritz cracker chicken casserole or slow cooker chicken with stuffing. If you love chicken and broccoli together, there is broccoli rice cheese and chicken casserole, one pot cheesy chicken broccoli rice casserole and chicken broccoli Alfredo pasta bake.
Frequently Asked Questions
What is an easy recipe for a chicken, broccoli, and stuffing casserole?
Mix cooked chicken, steamed broccoli, cream of broccoli soup and sour cream, spread it in a 9×13-inch dish, top with prepared stuffing mix and cheese, and bake at 350°F for 30 minutes.
Do you have to cook broccoli before putting it in the casserole?
Fresh broccoli, yes: steam it until tender. Thawed frozen florets can go in without cooking.
How do I doctor up a box of Stove Top stuffing?
For this casserole, prepare it as the box directs, using chicken broth in place of water if you like, and let the uncovered bake crisp the top.
What kind of chicken can I use?
Any cooked chicken: rotisserie, boiled breasts or thighs, leftover grilled or baked chicken, or canned chicken.
Final Notes
Spread the stuffing on top, bake covered, then uncover for the last 10 minutes. If you make it, tell me how it turned out in the comments.
Chicken Broccoli Stuffing Casserole
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Ingredients
- 6 ounces chicken stuffing mix 1 box, plus the water and butter the package calls for
- 2 cups broccoli florets steamed until tender
- 2 cups cooked chicken breast cubed
- 2 cans condensed cream of broccoli soup 10.75 ounces each
- 1 cup sour cream
- 1 cup shredded cheese cheddar
Instructions
- Preheat the oven to 350°F.
- Prepare the stuffing mix according to the package directions.
- Steam or cook the broccoli until tender.
- In a large bowl, combine the chicken, soup, sour cream and broccoli. Spread the mixture in a 9x13-inch baking dish.
- Top with the prepared stuffing and sprinkle with the cheese.
- Bake covered for 20 minutes. Uncover and bake 10 minutes more, until the cheese has melted and the casserole is hot (165°F in the center).
