Chicken & Stuffing Casserole
This quick-to-prepare complete chicken and stuffing dinner is baked in one dish.
20 min.prep time
60 min.total time
3 cups cubed cooked chicken
3 cups frozen chopped broccoli
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup sour cream
1/3 cup low sodium chicken broth
1 1/2 teaspoons dried thyme leaves
1/4 teaspoon pepper
6 cups dried cubed herb seasoned stuffing mix
1 (14 3/4-ounce) can low sodium chicken broth
4 ounces (1 cup) shredded Cheddar cheese
Heat oven to 400°F. Combine all filling ingredients in large bowl. Spoon into greased 13x9-inch baking dish.
Place stuffing mix in large bowl. Combine 1 can chicken broth and butter in 1-quart saucepan. Cook over high heat until mixture comes to a boil (2 to 3 minutes). Pour broth mixture over stuffing mix. Toss with fork until stuffing mix is moistened. Spoon over filling. Cover with aluminum foil. Bake for 15 minutes.
Remove aluminum foil. Continue baking for 20 to 25 minutes or until filling is bubbly. Sprinkle with cheese. Let stand until cheese is melted (2 to 3 minutes).
- Need cooked chicken for a recipe? You can purchase it already cubed and cooked in the freezer section of your supermarket—just thaw and use. Look for fully cooked roasted chicken strips in the meat department—just cut up and use. Or, purchase a boneless, skinless chicken breast and poach it. To poach a chicken breast, place 12-ounce boneless skinless chicken breast and about 1 1/2 cups water in a large skillet. Bring to boiling. Cover; cook for 12 to 14 minutes or until the chicken is no longer pink.
- To prepare for lunches, divide mixture among 10 resealable plastic food bowls. Seal containers; refrigerate overnight or freeze. If frozen, thaw in refrigerator 8 hours or overnight. Keep refrigerated until ready to microwave. To cook, loosely cover microwave container. Microwave on MEDIUM-HIGH (70% power) until heated through (2 to 3 minutes).