Broccoli Chicken Stuffing Casserole

Taste Tester Notes; fresh sliced sauteed or canned drained mushrooms are a great addition to add into the stuffing mixture, the addition of salt is not recommended due to the already high sodium content in the stuffing mix and canned soup

Servings 6

Ingredients:

1/4 cup butter

1 medium onion, chopped

2 celery stalks, diced

3 large garlic cloves, minced (garlic lovers can use more)

1/2 teaspoon fresh ground black pepper, or to taste

1-1/2 cups hot water (or can use half water and low-sodium chicken broth)

1 (6-ounce) package low-sodium chicken stuffing mix

2 cups cooked chopped chicken (can use more)

1 small broccoli head, cut into florets and steamed (can use 2 cups frozen thawed florets)

1 (10-3/4 ounce) can condensed broccoli cheese soup, undiluted

1-1/2 cups shredded cheddar cheese, divided

Instructions:————————————

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish.

In a skillet melt butter over medium heat.

Add in onion and celery; cook until softened (about 3-4 minutes).

Add in garlic and black pepper; cook for 1-2 minutes.

Add in the hot water; remove from heat, cover and let stand for about 6 minutes.

Meanwhile layer the chicken and broccoli in the baking dish, then top with the condensed soup.

Fluff the stuffing mix with a fork then spoon over the soup.

Top with half (3/4 cup) of the shredded cheddar cheese.

Bake uncovered for about 25-30 minutes or until heated through.

Sprinkle with remaining 3/4 cup shredded cheddar cheese and allow to melt.

Related posts:

Make-Ahead Chicken and Green Bean Stuffing Casserole

Layered Chicken Stuffing Casserole

Kitten’s Chicken And Broccoli Casserole

Layered Chicken And Broccoli Casserole

Quick “N” Easy One Bowl Chicken Stuffing Bake

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