Chicken and Broccoli Stuffing Casserole

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Chicken and Broccoli Stuffing Casserole is a rich, cheesy comfort dish that’s both easy to prepare and satisfying. Perfect for holiday gatherings or a quick weeknight dinner, every bite is loaded with wholesome chicken, fresh broccoli, cheddar cheese, and mouthwatering stuffing.

Pan of broccoli and chicken stuffing casserole.

I may have gone a little overboard with the boxed stuffing mix this year. Initially, I bought a couple boxes to make the Stove Top stuffing meatloaf and pork chop and stuffing bake recipes on our other site.

Then, I got more boxes for our apple cranberry walnut stuffing and chicken and stuffing casserole. It seems like there were a couple of other recipes in there somewhere, but I can’t think of think right this second. You get the picture though, right?

Somewhere in all of that I decided to make John a chicken and broccoli casserole and used stuffing as the topping. And, he loved it, so I’m making it for y’all, too!

It’s made with rotisserie chicken (super easy!), broccoli florets, shredded cheddar cheese, seasoned boxed stuffing mix, and a couple of other simple ingredients. This chicken casserole makes a great dish to serve alongside a Thanksgiving turkey or on a busy weeknight.

Scoops of chicken and broccoli stuffing casserole on a stack of plates.


Refrigerator: Store any leftover casserole in an airtight container in the refrigerator. The casserole will keep for up to 4 days.

Freeze: Let the baked casserole cool completely, then wrap tightly in plastic wrap followed a layer or two of aluminum foil. Freeze for up to 2 months.

Thawing and Reheating: Thaw the casserole in the fridge then heat in the oven on 350°F until warmed through. Warm individual servings in the microwave on half power until heated to the desired temperature.


  • Blanch or steam the broccoli. The broccoli will soften some as it cooks. If you’d like to precook it and soften it even more, blanch or steam it before adding it to the cream of chicken soup and rotisserie chicken. Make sure it’s well drained!
  • Cream Soup. Use any variety of condensed cream soup you have on hand or make homemade cream of chicken soup. Some tasty options are cream of mushroom, cheddar cheese soup, and cream of celery.
  • Make it lower sodium. Several of the ingredients in this recipe have a fair amount of sodium. Here are some tips on how to reduce it:
    • Use low-sodium broth.
    • Make homemade chicken instead of using rotisserie chicken.
    • Purchase low-sodium stuffing mix.
    • Use low-sodium or no sodium added soup, or make your own.
    • Reduce the cheese to 1/2 cup.

Frequently Asked Questions

Can I double this recipe?

Yes, this recipe easily doubles, but you’ll want to divide it between two separate pans or use one very large aluminum baking pan (the large disposable kind).

Can chicken and broccoli stuffing casserole be made in advance?

Yes, it can! My personal preference is to make the filling, cover it tightly so the plastic wrap is touching the filling, and refrigerate it overnight. Then, the following day add the stuffing and bake!

You can also completely assemble the chicken casserole, wrap it tightly to prevent the stuffing from drying out, and refrigerate overnight. Bake it the following day as written in the instructions.

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White pan filled with chicken and broccoli stuffing casserole.

Chicken and Broccoli Stuffing Casserole

5 from 1 vote
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Author: Kimberly
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 Servings


  • 1 ½ cups low-sodium chicken broth
  • cup unsalted butter, divided
  • 6 ounces box stuffing mix, any variety
  • ½ cup celery, diced
  • ½ cup white onion, diced
  • 2 cups rotisserie chicken, or leftover chicken (shredded or diced)
  • 2 cups broccoli florets
  • 2 (10 ½ ounce) cans cream of chicken soup
  • 1 cup shredded cheddar cheese


  • Preheat the oven to 350°F, and grease a 9×13-inch baking dish.
  • In a medium saucepan, bring the broth and ¼ cup of butter to a boil. Stir in the stuffing mix, cover, and let stand for 5 minutes. After 5 minutes, fluff with a fork.
    1 ½ cups low-sodium chicken broth
    6 ounces box stuffing mix
  • Heat a medium skillet over medium heat, and melt the remaining butter. Add the celery and onions and cook until softened, about 4-5 minutes. Transfer to a large bowl.
    ½ cup celery
    ½ cup white onion
  • To the mixing bowl add the chicken, broccoli, and condensed soup. Stir to combine, then transfer to the prepared baking dish.
    2 cups rotisserie chicken
    2 cups broccoli florets
    2 (10 ½ ounce) cans cream of chicken soup
  • Top with shredded cheese followed by the stuffing mix.
    1 cup shredded cheddar cheese
  • Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes until the topping is golden brown and the filling bubbles.
  • Serve warm! See post for tips, FAQs, and storage information.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1cup | Calories: 403kcal | Carbohydrates: 25g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 1206mg | Potassium: 243mg | Fiber: 2g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 21mg | Calcium: 150mg | Iron: 2mg
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