Kim's Mom's Chicken and Broccoli Casserole
Make your dinner table a cozy one with this crowd-pleasing chicken casserole topped with stuffing. Swap out the broccoli for any vegetables you prefer.
Equipment
- 9x13 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 9x13-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
Use your preference of soup(s). If I'm making the full recipe, I like to use cream of onion and cheddar soups. You can half the recipe and bake it in an 8x8 pan, using just one can of soup and one box of Stove Top stuffing.
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife