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Chicken and Broccoli Stuffing Casserole
Rachel Kim

Chicken and Broccoli Stuffing Casserole

Stuffing mix does two jobs here: the bottom absorbs chicken juices, while the exposed crags toast. Broccoli sits between the bread and meat so it steams without turning gray. Use one-inch chicken pieces and check several from the middle before you call it done.
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Prep Time 12 minutes
Cook Time 48 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 box 6 oz herb-seasoned dry stuffing mix
  • 1 1/2 cups low-sodium chicken broth
  • 1 can 10.5 oz condensed cream of chicken soup
  • 4 cups frozen broccoli florets
  • 1 1/2 lbs boneless skinless chicken breast cut into 1-inch pieces
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Stir the dry stuffing mix, broth and condensed soup together directly in the dish and spread it evenly.
  3. Distribute the frozen broccoli over the stuffing, then arrange the chicken pieces across the top.
  4. Season the chicken with garlic powder, salt and black pepper and cover the dish tightly with foil.
  5. Bake for 35 minutes, then uncover and bake for 10 to 13 minutes more, until several center chicken pieces reach 165°F and the stuffing edges are crisp.
  6. Rest for 5 minutes before scooping through all three layers.