This creamy, delicious, Best Cheesy Chicken Broccoli Stuffing Casserole, is just the ticket when you need a little comfort food, and the weather just isn’t ideal to grill! Loaded with chunks of tender chicken, broccoli florets, mushrooms, onions, celery, cheese, instant stuffing mix, and spices, this casserole is a family-pleasing, winner winner chicken dinner!
This retro recipe was one of my favorite things to make when there wasn’t much time to cook, and I had to squeeze pennies until Lincoln’s eyeballs were popping out! And it’s still a heartwarming, and tummy warming favorite to this day!
It’s simple to make, uses pantry and fridge items that you probably already have on hand, and only takes a little over a half an hour in the oven!
You just mix up the ingredients in a large bowl….
….smoosh it all into a sprayed, 13×9 casserole dish….
…top with more cheese…
That’s it. That’s all there is to it!
*I DO, however, take the time to stew the chicken breast meat in a deep saucepan of water with a bay leaf, covered with the lid tiled, for one hour, though. (*Yes, one hour.)
*This is important, or your chicken will not be tender.
And here’s a handy tip for you. Next time you pick up a family-sized package of boneless, skinless, chicken breasts, stew all of them when you get them home from the store.
Use how ever many you need at the time, let the rest cool, then pop them into a freezer baggie and freeze them for later uses! Then they’re already cooked and ready to go for salads, quick soups and casseroles, and any dish from Mexican to Greek that calls for cooked chicken!
So, there are many recipes out there for this old-fashioned casserole, but this is how I like to make it.
I prefer to top the casserole with cheese rather than the dry stuffing mix, so it doesn’t get so hard and teeth-shatteringly crunchy on top! And the spices in the bag then go all through the casserole to add extra flavor!
I also buy fresh heads of broccoli and freeze them, rather than buying those bags of pre-frozen and cut-up pieces. There’s just such a huge difference when you do this yourself! You get all of the florets that you could possibly want, and not a bag of mostly stems.
This also uses plain ol’ cream of mushroom soup and creamy broccoli soup, too. So no fussing with making béchamel, either. You can of course make it homemade, though, if you have extra time on your hands!
But this simple, quick and easy, Best Cheesy Chicken Broccoli Stuffing Casserole is really a time-saving go-to that has stood the test of time, and one that we still love to this day! And a weeknight gem that you’re going to want to Save, Pin, and Share, because the whole family will be requesting this keeper often! Hope you all enjoy!
- 2 Tbl. butter
- 1 rib celery, sliced
- ½ medium onion, chopped
- 4 cups chunked or cubed cooked chicken, about 3 - 4 chicken breasts (stewed with 1 bay leaf)
- 2 - 3 cups frozen broccoli florets, thawed and steamed to crisp-tender, as you like
- 1 can (10-3/4 ounces) condensed broccoli soup, undiluted
- 1 can (10 .5 oz.) cream of mushrooms soup
- ¼ cup heavy mayo
- ⅓ cup milk
- ¼ tsp. each: coarse ground black pepper and garlic powder
- 1 (6 oz.) box chicken stuffing mix, dry / do not prepare
- 2 cups shredded Mexican blend cheese, divided
- Preheat oven to 350° F.
- Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 - 4 minutes until crisp-tender. Set aside.
- In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender.
- In large bowl, combine soups, mayo, milk, pepper, and garlic powder until creamy. Stir in cooked chicken (*I stew the whole breasts in water with a bay leaf for 1 hour, then pull into chunks), broccoli, celery and onion with the butter, until creamy again. Fold in DRY stuffing mix and 1 cup of the cheese.
- Spoon into a sprayed baking dish, sprinkle top evenly with rest of cheese and bake, covered, for 30 minutes. Uncover, and bake 5 minutes longer or until fully heated through and bubbly.