Last Updated on November 1, 2025 by Kevin
Chicken Broccoli Stuffing Casserole
Chicken broccoli stuffing casserole recipe turns chicken breast, frozen broccoli, and stuffing mix into an easy dinner. This quick-prep recipe makes tasty comfort food!
Equipment
- 9×13 pan
Ingredients
- 6 ounce box original stuffing mix
- 1 ½ cups reduced-sodium chicken broth
- 2 ½ pounds boneless skinless chicken breast in bite-sized pieces
- 10 ½ ounce can condensed cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon poultry seasoning use up to 1 tablespoon for more herb flavor
- 10 ounce package frozen broccoli cuts
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350F.
- Lightly grease a 9×13 pan. Set aside.
- In a large bowl, stir 6 ounce box original stuffing mix and 1 ½ cups reduced-sodium chicken broth together. Set aside.
- Place 2 ½ pounds boneless skinless chicken breast in bite-sized pieces in the bottom of the prepared pan.
- Stir 10 ½ ounce can condensed cream of chicken soup, ½ cup milk, ½ cup sour cream, and 1 teaspoon poultry seasoning use up to 1 tablespoon for more herb flavor together in a medium bowl.
- Pour soup mixture over chicken and spread into an even layer.
- Add 10 ounce package frozen broccoli cuts and spread into a layer over the chicken.
- Sprinkle with 1 cup shredded cheddar cheese.
- Top with stuffing.
- Cover pan with aluminum foil.
- Bake for 20 minutes.
- Carefully remove the foil and continue to bake for an additional 10-15 minutes, or until chicken has reached 165F and soup layer is hot and bubbly.
Notes
- Stuffing mix: A stuffing mix like Stove Top works well. I use original, but feel free to use a different flavor if you prefer.
- Chicken broth: I recommend using reduced-sodium broth to prevent the casserole from being too salty.
- Chicken breast: There’s a fairly generous amount of chicken in this casserole. Feel free to reduce the amount of chicken to 1 and 1/2-2 pounds and add additional broccoli to stretch the casserole.
- Cream of chicken soup: Regular or reduced-fat cream of chicken soup will work. Or make your own cream of chicken soup substitute.
- Milk: Use any milk you like – from skim milk to whole milk. A plant-based milk, like almond milk, would also work.
- Sour cream: I recommend full-fat or lite sour cream. Plain Greek yogurt also works well.
- Frozen broccoli: I don’t thaw the broccoli, but I shake off the ice to avoid a watery sauce.
