Chicken and Broccoli Stuffing Casserole
Servings: 8 Servings
Ingredients
- 1 ½ cups low-sodium chicken broth
- ⅓ 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
Instructions
- Preheat the oven to 350°F, and grease a baking dish (see note below).
- 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.
Notes
- 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.
- I've recently retested this recipe after feedback from readers regarding a couple of things:
- Pan size:
- using a 9x13-inch pan and measuring correctly this recipe gives you a thin layered casserole (it does double ok in a 9x13 but will be full).
- using a 9x9-inch pan works well for a thicker casserole that fills up the pan nicely. It's important to measure properly and not "eyeball" the ingredients.
- Broccoli (raw vs cooked):
- This is up to you. I've written the recipe to have it go in raw. It will soften some as it cooks. For a softer broccoli, blanch it for a couple of minutes ahead of time and drain well (this is discussed in detail in the tips section above the recipe).
- Pan size:
- Scroll up above the recipe to see the following info:
-
- Storage
- Tips
- Can I double this recipe?
- Can chicken and broccoli stuffing casserole be made in advance?
-
Nutrition Facts
Chicken and Broccoli Stuffing Casserole
Serving Size
1 cup
Amount per Serving
Calories
403
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
97
mg
32
%
Sodium
1206
mg
50
%
Potassium
243
mg
7
%
Carbohydrates
25
g
8
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
25
g
50
%
Vitamin A
684
IU
14
%
Vitamin C
21
mg
25
%
Calcium
150
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
