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This comforting Chicken Stuffing Bake with broccoli and cheese is made easy with boxed stuffing mix and cream of mushroom soup. Use cooked chicken or leftover holiday turkey to make this delicious, family-friendly casserole.

For another easy chicken casserole, give my Chicken Broccoli Rice Bake a try.

This easy chicken casserole can be made any time of year and it will totally satisfy your cravings for the flavors of Thanksgiving. It also happens to be exceptionally kid friendly and I’ve even snuck in some broccoli for a little added nutrition.

I’m giving you lots of options to make this Chicken Stuffing Bake work for best for you. Use your own cooked chicken or go the easy route with store-bought rotissierie chicken or leftover turkey from your holiday meal. You can swap ingredients out to suit your taste and it’s guaranteed to be delicious. I’ve included some variations below so you can make it your own.

Easy casseroles like this one are an important part of our recipe collections. Especially during the busy holiday season when we’re all craving a little comfort.

• Chicken: You can cook your own boneless skinless chicken breast, store-bought rotisserie chicken, or leftover holiday turkey. So many options!
• Broth: Low sodium chicken broth for cooking the chicken and softening the broccoli.
• Broccoli: I like to do this casserole with fresh broccoli florets but you can save time and effort by using frozen broccoli florets.
• Remaining veggies: Diced yellow onion, diced carrot, and diced celery.
• Soup: A can of condensed cream of mushroom soup.
• Milk: I use 2% milk but whole milk or even 1% would do the trick.
• Sour cream: Either light or regular sour cream will work just fine.
• Stuffing mix: I used Stovetop Stuffing Mix in the chicken flavor. Another brand or flavor would be fine as long as it is a 6-ounce box.
• Cheese: Shredded Swiss cheese.

1. Place the chicken in a 12-inch skillet and add the chicken broth. The chicken breasts should be nearly, but not totally, covered in liquid. (*See note below.)
2. Bring the liquid to a boil then reduce the heat and cover the skillet. Allow the chicken to simmer at a low boil until cooked through. Transfer the chicken to a cutting board and cut it into bite-size pieces.
3. Return the skillet with the cooking liquid to the stove and add the broccoli. Bring the liquid to a boil, then reduce and simmer briefly, until just the broccoli is barely fork tender. Transfer the broccoli to a colander to drain. (*See note below.)
4. Heat the olive oil in the dry, empty skillet and add the onion, carrot, and celery and cook, stirring occasionally, until just fork tender. Remove the skillet from the heat.

*If you’re using rotisserie chicken or leftover turkey you can skip step #1 and #2 above. If you’re using frozen broccoli florets, you can skip step #3 above.

1. In a large bowl, combine the soup, milk, and sour cream until well blended.
2. Add the stuffing mix (and seasoning packet if separate), chicken or turkey, broccoli, veggies, and 1 cup of the cheese.
3. Transfer the mixture to a greased 13- x 9-inch baking dish. Sprinkle the remaining cheese over the top.
4. Bake, uncovered, at 375 degrees F until the cheese has melted and the casserole is warmed through. Remove from the oven and serve.

Cover and refrigerate leftovers for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 2 to 3 months.

Reheat individual servings of the chicken casserole in the microwave, just until warmed through. Larger amounts can be reheated in a covered baking dish in a preheated 350 degree F oven for about 15 to 20 minutes.

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Print Chicken Stuffing Bake

This comforting Chicken Stuffing Bake with broccoli and cheese is made easy with boxed stuffing mix and cream of mushroom soup. Use cooked chicken or leftover holiday turkey to make this delicious, family-friendly casserole.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 425kcal

Author Valerie Brunmeier

Ingredients

• 2 cups low sodium chicken broth
• 2 boneless skinless chicken breasts about 1 to 1 ¼ pound (or 2 ½ cups chopped rotisserie chicken or leftover turkey)
• 2 cups fresh broccoli florets from 1 small crown, cut into 1-inch pieces
• 2 tablespoons extra virgin olive oil
• ¾ cup diced yellow onion
• ½ cup diced carrot from 1 small carrot
• ½ cup diced celery from 2 ribs celery
• 10 ¾ ounces condensed cream of mushroom soup
• 1 cup 2% milk
• ½ cup sour cream light or regular
• 6 ounces chicken stuffing mix I used Stovetop Stuffing Chicken Flavor
• 1 ½ cups shredded Swiss cheese divided

Instructions

To Cook the Chicken

• Place the chicken in a 12-inch skillet and add the chicken broth. The chicken breasts should be nearly, but not totally, covered in liquid. Bring the liquid to a boil over HIGH heat. Once boiling, reduce the heat to MEDIUM-LOW and cover the skillet. Allow the chicken to simmer at a low boil for about 8 to 10 minutes or until cooked through. Transfer the chicken to a cutting board and keep the cooking liquid in the skillet. Cut the chicken into bite-size pieces. (*See note below if using rotisserie chicken or leftover turkey.)

Partially Cook the Broccoli

• Return the skillet with the cooking liquid to HIGH heat and add the broccoli. When the liquid reaches a boil, reduce the heat to MEDIUM-LOW, cover, and simmer briefly, until just barely fork tender, about 2 to 3 minutes. Transfer the broccoli to a colander to drain. (**See note below if using frozen broccoli.)

Cook the Remaining Veggies

• Wipe the empty skillet down, add the olive oil, and place over MEDIUM-LOW heat. Add the onion, carrot, and celery and cook, stirring occasionally, for 4 to 5 minutes, or until just fork tender. Remove from the heat.
• Preheat oven to 375 degrees F. Coat a 13- x 9-inch. baking dish with nonstick cooking spray.

Assemble and Bake

• In a large bowl, combine the soup, milk, and sour cream until well blended. Add the stuffing mix (and seasoning packet if separate), chicken (or turkey), broccoli, veggies, and 1 cup of the cheese. Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup of cheese over the top.
• Bake, uncovered, at 375 degrees F for 25 minutes. Remove from the oven and serve.

Notes

*If using rotisserie chicken or leftover turkey you can skip the step of cooking the chicken. Just chop it into bite-size pieces before combining it with the remaining ingredients.**If using frozen broccoli florets you can skip the step of partially cooking the broccoli. Just thaw them completely, chop into 1-inch pieces, and combine with the remaining ingredients as directed.StorageCover and refrigerate leftovers for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 2 to 3 months.Reheat individual servings of the chicken casserole in the microwave, just until warmed through. Larger amounts can be reheated in a covered baking dish in a preheated 350 degree F oven for about 15 to 20 minutes. 

Nutrition

Calories: 425kcal | Carbohydrates: 34g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 925mg | Potassium: 620mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2405IU | Vitamin C: 30mg | Calcium: 367mg | Iron: 2mg

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