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A spoon scooping chicken stuffing bake with broccoli and cheese from a baking dish.
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5 from 1 vote

Chicken Stuffing Bake

This comforting Chicken Stuffing Bake with broccoli and cheese is made easy with boxed stuffing mix and cream of mushroom soup. Use cooked chicken or leftover holiday turkey to make this delicious, family-friendly casserole.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 425kcal


  • 2 cups low sodium chicken broth
  • 2 boneless skinless chicken breasts about 1 to 1 ¼ pound (or 2 ½ cups chopped rotisserie chicken or leftover turkey)
  • 2 cups fresh broccoli florets from 1 small crown, cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced yellow onion
  • ½ cup diced carrot from 1 small carrot
  • ½ cup diced celery from 2 ribs celery
  • 10 ¾ ounces condensed cream of mushroom soup
  • 1 cup 2% milk
  • ½ cup sour cream light or regular
  • 6 ounces chicken stuffing mix I used Stovetop Stuffing Chicken Flavor
  • 1 ½ cups shredded Swiss cheese divided


To Cook the Chicken

  • Place the chicken in a 12-inch skillet and add the chicken broth. The chicken breasts should be nearly, but not totally, covered in liquid. Bring the liquid to a boil over HIGH heat. Once boiling, reduce the heat to MEDIUM-LOW and cover the skillet. Allow the chicken to simmer at a low boil for about 8 to 10 minutes or until cooked through. Transfer the chicken to a cutting board and keep the cooking liquid in the skillet. Cut the chicken into bite-size pieces. (*See note below if using rotisserie chicken or leftover turkey.)

Partially Cook the Broccoli

  • Return the skillet with the cooking liquid to HIGH heat and add the broccoli. When the liquid reaches a boil, reduce the heat to MEDIUM-LOW, cover, and simmer briefly, until just barely fork tender, about 2 to 3 minutes. Transfer the broccoli to a colander to drain. (**See note below if using frozen broccoli.)

Cook the Remaining Veggies

  • Wipe the empty skillet down, add the olive oil, and place over MEDIUM-LOW heat. Add the onion, carrot, and celery and cook, stirring occasionally, for 4 to 5 minutes, or until just fork tender. Remove from the heat.
  • Preheat oven to 375 degrees F. Coat a 13- x 9-inch. baking dish with nonstick cooking spray.

Assemble and Bake

  • In a large bowl, combine the soup, milk, and sour cream until well blended. Add the stuffing mix (and seasoning packet if separate), chicken (or turkey), broccoli, veggies, and 1 cup of the cheese. Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup of cheese over the top.
  • Bake, uncovered, at 375 degrees F for 25 minutes. Remove from the oven and serve.


*If using rotisserie chicken or leftover turkey you can skip the step of cooking the chicken. Just chop it into bite-size pieces before combining it with the remaining ingredients.
**If using frozen broccoli florets you can skip the step of partially cooking the broccoli. Just thaw them completely, chop into 1-inch pieces, and combine with the remaining ingredients as directed.
Cover and refrigerate leftovers for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 2 to 3 months.
Reheat individual servings of the chicken casserole in the microwave, just until warmed through. Larger amounts can be reheated in a covered baking dish in a preheated 350 degree F oven for about 15 to 20 minutes.


Calories: 425kcal | Carbohydrates: 34g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 66mg | Sodium: 925mg | Potassium: 620mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2405IU | Vitamin C: 30mg | Calcium: 367mg | Iron: 2mg