This Broccoli Chicken Casserole is classic comfort food made easy. Tender chicken and perfectly cooked broccoli are layered in a rich, creamy mushroom sauce, topped with melted Cheddar cheese and a crunchy stuffing mix that turns golden in the oven.
It’s a perfect weeknight dinner and a great way to use up leftover chicken or turkey. With just a few pantry staples and simple prep, this cozy casserole comes together quickly and delivers big, comforting flavor every time.
Ingredients
- 4 (5-ounce) skinless, boneless chicken breast halves
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 tablespoon mayonnaise
- 1 pound broccoli florets, cooked
- 1 cup shredded Cheddar cheese
- 1 cup dry stuffing mix
Directions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Place chicken breasts in a large pot and cover completely with water. Bring to a gentle simmer, cover, and cook until the chicken is no longer pink in the center, about 15 minutes.
- Remove chicken and allow it to cool slightly, then cut into bite-sized pieces.
- In a bowl, stir together the condensed cream of mushroom soup and mayonnaise until smooth.
- Spread the chicken evenly in the prepared baking dish. Layer cooked broccoli over the chicken.
- Spoon the soup mixture evenly over the broccoli, then sprinkle with shredded Cheddar cheese.
- Top evenly with the dry stuffing mix.
- Bake uncovered for 25–30 minutes, or until bubbly and the cheese is melted.