May 27, 2011

Chicken Broccoli Stuffing Casserole

I used to make this casserole a lot when I first moved away to college.  It's easy to throw together and makes a tasty, balanced meal.  It's become one of my comfort foods, and I've recently discovered that it also freezes well (as long as you cook the chicken before freezing it).  I hope you like it as much as I do.

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Chicken Broccoli Stuffing Casserole

1 boneless, skinless chicken breast, cubed
1 box stuffing, prepared
1 1/2 cups broccoli, cut into bite-sized pieces (or a 14 oz package of frozen broccoli works just as well)
1 can cream of chicken soup
1/2 cup milk
1 1/2 cups cheddar cheese, shredded

1. Preheat oven to 400 degrees.  Cook broccoli, covered, in a pot with a few inches of water until broccoli is tender.  Meanwhile, prepare stuffing according to package directions.
2. In a separate bowl, combine cream of chicken soup, milk, and cheese.  Pour into a 9x13 casserole dish and add cubed chicken and broccoli.  Mix well.
3. Top with prepared stuffing.  Make sure the stuffing covers the casserole as evenly as possible.  Cover and bake at 400 degrees for 30 minutes.  If you'd like, you can uncover the casserole for the second half of the baking time for a crispy topping.
4. Bon appetit!

1 comment:

  1. I've been doing a casserole VERY similar to this my entire life. I only leave out the stuffing, sometimes using crackers or cornflakes instead.

    It's very good and also works with cauliflower or the broccoli/cauliflower mix.


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