A deliciously creamy chicken, broccoli, and stuffing casserole with shredded chicken and tender broccoli in a cheesy mushroom sauce. Use your favorite stuffing mix to sprinkle over top for a crunchy, flavorful topping. Use leftover chicken or turkey to speed up prep time even more.

Prep Time	Total Time	Servings
10 min	50 Min	4

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

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Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.
3. Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle.
4. Mix together condensed soup and mayonnaise in a bowl.
5. Layer chicken in a 9×13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese. Sprinkle dry stuffing mix over top.
6. Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.

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Cooking tip

For a creamier version, use more cheese and an extra can of soup!