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Recipe

Broccoli Chicken Casserole

— • — • American

Orphaned recipes

Creamy casserole of shredded chicken, broccoli, and stuffing topped with cheddar and a condensed mushroom-mayo sauce.

Source: www.allrecipes.com
Broccoli Chicken Casserole image 1
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Ingredients

Main

  • 4 pcs chicken breast(5 ounce each, skinless, boneless breast halves)
  • 298g cream of mushroom soup(condensed soup, can (such as Campbell’s))
  • 1 tbsp mayonnaise
  • 454g broccoli(florets, cooked)
  • 1 cup cheddar cheese(shredded)
  • 1 cup stuffing mix(dry)

Instructions

Main

  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 cover; bring to a gentle simmer, cover, and cook until no longer pink, about 15 minutes.
  4. Remove chicken from the pot and, when cool enough to handle, cut into bite-sized pieces or shred.
  5. Mix together the condensed cream of mushroom soup and mayonnaise in a bowl until combined.
  6. Layer the chicken in a 9x13-inch baking dish, top with cooked broccoli, then spread the soup mixture over the broccoli and sprinkle with shredded cheddar.
  7. Sprinkle dry stuffing mix evenly over the top of the casserole.
  8. Bake in the preheated oven until bubbly and the cheese has melted and the stuffing is golden, 25 to 30 minutes.
  9. Remove from oven and serve hot.

Tips

  • Use rotisserie or leftover chicken to save time and avoid simmering.
  • For extra creaminess add a second can of soup and increase the cheese.
  • Store leftovers airtight in the fridge 3–4 days or freeze up to 3 months.

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