Chicken Broccoli Stuffing Casserole – A Family Favorite Recipe

There are certain dinners that are great to make all year long, and this Chicken Broccoli Stuffing Casserole is one of them. It is a recipe that I make over and over again because it is easy, comforting, and made with ingredients that I already keep on hand.

When you need a warm, filling meal that doesn’t require you to spend hours in the kitchen, this casserole delivers every single time. But what I love about this recipe is how easy it is to adapt.

It works just as well when you are using leftover rotisserie chicken as it does when you start with raw chicken breasts. Add in tender broccoli, a creamy sauce, and a generous layer of stuffing on top, and you end up with a baked casserole that satisfies everyone at the table.

That is why it is ideal for feeding a family, serving guests, or delivering a meal to a family in need. It bakes up beautifully in a 9 x 13 dish and reheats well, which makes it a great option for busy weeks, potlucks, or casual gatherings.

Why This Chicken Broccoli Stuffing Casserole Works So Well

This dish is so delicious because it layers flavors and textures in the simplest way possible. Creamy shredded chicken forms the base, broccoli adds color and texture, and the stuffing topping creates a soft but slightly crisp finish once baked. Everything cooks together in one dish, which keeps cleanup to a minimum.

Another bonus is that you can adjust it based on what you have. Frozen or fresh broccoli both work. Boxed stuffing comes in many flavors, so you can switch things up without changing the cooking method. And if you already have cooked chicken in the refrigerator, the prep time is incredibly fast.

Making It With Leftover or Raw Chicken

Leftover rotisserie chicken is the fastest option for this casserole. Simply shred the chicken, measure it out, and you are ready to assemble. However, if you only have raw chicken breasts, it is easy to cook them first.

You will need 3 cups of cooked, shredded chicken for this recipe. On average, one pound of raw chicken breast will yield about 2 cups of cooked shredded chicken, so plan on using about 1½ pounds of raw chicken breasts.

Chicken can be cooked using whatever method works best for you.

Boiling is the quickest hands-on method. Place the chicken in a pot, cover with water, bring it to a boil, and simmer until the internal temperature reaches 165°F.

Baking works well if you want a hands-off approach and already have the oven on. Pressure cooking is another great option when you want tender, easy-to-shred chicken with minimal effort. (See my Instant Pot Shredded Chicken Recipe)

Once cooked, allow the chicken to cool slightly and shred it using two forks.

Frozen vs. Fresh Broccoli

This recipe calls for broccoli florets, and both frozen and fresh options work equally well.

Frozen broccoli is convenient and saves time. Just be sure it is fully thawed and well drained before adding it to the casserole so excess moisture does not thin the sauce.

Fresh broccoli should be lightly cooked before using. A quick par boil or steam until just fork-tender is enough. You want the broccoli softened but not mushy so it holds its shape during baking.

Choosing the Right Stuffing

Boxed stuffing mix is what gives this casserole its comfort food flavor. Chicken stuffing is the most common choice, but turkey, cornbread, or herb varieties all work nicely.

Prepare the stuffing according to the package instructions before adding it to the casserole. Once cooked, fluff it gently with a fork. This helps it spread evenly across the top and prevents it from becoming dense as it bakes.

Chicken Broccoli Stuffing Casserole Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 3 cups cooked, shredded chicken
• 2 cups frozen broccoli florets, thawed and drained, or fresh broccoli, lightly cooked
• 2 cans condensed cream of chicken soup
• 1 cup milk
• 12 ounces boxed stuffing mix, plus ingredients listed on the package for preparation

INSTRUCTIONS

Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish and set aside.

If the chicken is not already cooked, cook it now using your preferred method. Shred the chicken and measure out 3 cups.

Prepare the stuffing according to the package directions. Fluff with a fork and set aside.

If using frozen broccoli, thaw and drain it well. If using fresh broccoli, par boil or steam until just fork-tender and set aside.

In a large bowl, whisk together the condensed cream of chicken soup and milk until smooth. Stir in the shredded chicken and broccoli until evenly combined.

Transfer the chicken mixture to the prepared baking dish and spread it out in an even layer.

Spread the cooked stuffing evenly over the top of the chicken mixture.

Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the casserole is hot and bubbly and the stuffing begins to lightly brown.

Remove from the oven and let rest for a few minutes before serving.

Serving and Storage Tips

This casserole is best served warm, straight from the oven. It pairs well with a simple side salad or fresh fruit to balance the richness of the dish.

Leftovers store well in the refrigerator for up to three days. Reheat individual portions in the microwave or warm the entire dish in the oven, covered, until heated through.

Enjoy! Mary

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