A community cookbook favorite: chicken and broccoli casserole
Although you can use frozen, this is a good recipe for when your garden is abundant with fresh broccoli. Chicken and broccoli casserole with a stuffing topping is a classic Midwest dish and a traditional community cookbook recipe. It’s one of my favorite hot dishes.
I’ll make almost any recipe that lets me use Stove Top stuffing. As long as there aren’t mushrooms or beets.
In my opinion, community cookbooks are some of the best recipe collections we will ever find. It’s like having access to a few recipes from everyone’s handed-down recipe boxes.
I’ve been enjoying Kim’s Mom’s Chicken and Broccoli Casserole since 1998 when I purchased PartyLite’s 25th Anniversary Recipe Collection. Employees and consultants contributed to the collection so it’s full of tried-and-true family favorite recipes from around the U.S. All proceeds from the sale of the cookbook were donated to American Cancer Society.
When I make this recipe, I use chicken breasts. Dice, season, and cook them. It’s also good with rotisserie chicken which is helpful on a night when you don’t have a lot of time to cook supper.
I also use two different kinds of cream soup (unless I’m halving the recipe then I just use cream of onion). Since I use Stove Top stuffing mix, I use two boxes (one box for half recipe).
First Layer
Wait! Don’t leave me if you don’t like broccoli. You can substitute most any vegetable. I didn’t have broccoli on hand this time so I used green beans. Broccoli is still my favorite, which is probably why my family won’t eat this with me and I’ve learned to half the recipe into an 8×8 baking dish. (pictured below)
Line your baking dish with the vegetable. It can be fresh, canned, or frozen.
Second Layer
Drop seasoned and cooked chicken onto the vegetable layer. You can also use rotisserie chicken.
Third Layer
Spread on the undiluted cream soup. When I’m only making half the recipe, I like to use cream of onion. When I’m making the full recipe, I like to use two different kinds of cream soup, like cream of onion and cheddar soup. You might like cream of chicken, cream of celery, cream of mushroom, cream of corn, or maybe even cream of broccoli.
Top Layer
Dollop the cooked stuffing on top.
Chicken and broccoli casserole only bakes 30 minutes. It’s really that easy.
Other Midwest Casseroles and Hot Dishes You Might Like
Cheesy Scalloped Potatoes and Hamburger
Ham and Cheese Stuff’n Puff for breakfast – this one uses stuffing! Grab a box of Stove Top or seasonal stuffing at Trader Joe’s.
Make homemade Sausage Stuffing and then use the leftovers to make chicken and broccoli casserole. Or, if you have leftover sausage stuffing and turkey, this would make a great Thanksgiving leftovers meal. You could use gravy instead of a can of cream soup.
“T Boys” Hot Dog Casserole with Potato Chip Topping
What are some of your community cookbook go-to casseroles?
Sweet wishes,
Kim’s Mom’s Chicken and Broccoli Casserole
Equipment
- 9×13 baking dish
Ingredients
- 1 large head of broccoli cooked and chopped, OR approximately 20 ounces frozen vegetables (broccoli, green beans, etc.)
- 1 to 1.5 pounds chicken breasts, diced, seasoned and fully cooked, OR 1 rotisserie chicken shredded
- 2 cans (10.5 ounces each) condensed cream soup: chicken, broccoli, onion, mushroom, or celery or a combination
- 2 boxes Stove Top stuffing mix, cooked according to package directions
Instructions
- Heat oven to 350℉. Spray 9×13-inch pan with cooking spray. Stir cream soups in a bowl to combine.
- Place vegetables on bottom of pan.
- Add chicken.
- Spread cream soups over the chicken.
- Dollop the cooked stuffing over the chicken.
- Bake uncovered at 350℉ for 30 minutes or until heated through and the stuffing is a little crispy. Store leftovers in airtight container in the refrigerator up to 3 days.
Notes
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
