Ingredients
Scale
- 4 (5 ounce) skinless, boneless chicken breasts
- 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
Instructions
- Gather all ingredients.
- Preheat your oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a large pot. Add enough water to cover them completely. Bring to a gentle simmer. Cover tightly and cook for about 15 minutes, until the chicken is fully cooked.
- Transfer the chicken to a cutting board. Cut it into bite-sized pieces when it is cool enough to handle.
- Combine the condensed soup and mayonnaise in a bowl.
- Place the chicken pieces in a 9×13-inch baking dish. Layer the cooked broccoli over the chicken. Spread the soup mixture over the broccoli. Sprinkle the Cheddar cheese over the top.
- Sprinkle the dry stuffing mix evenly over the cheese.
- Bake in the preheated oven for 25 to 30 minutes, until the casserole is bubbly and the cheese has melted.
- Serve hot.
Notes
- Use raw chicken breasts. You cook them in water before assembling the casserole.
- Use the dry stuffing mix directly from the box. You do not need to cook it first.
- You can assemble the casserole ahead of time. Cover it and refrigerate. Add 5-10 minutes to the baking time when you cook it from cold.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 1080mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 115mg