Chicken and Broccoli Casserole, an EASY Recipe
>> Wednesday, May 12, 2010
This is one of the simplest, prepare ahead dishes I can think of and it's tasty, so the kids don't complain about eating their veggies!
Ingredients:
2 cups cooked chicken, cubed into bite size pieces (I typically use 3 boneless breast halves, but left over roaster chicken works equally well)
(1) 12 oz bag frozen broccoli cuts, brought to room temp
(2) 10.75 oz cans of broccoli cheese soup (Campbell's Healthy Request Works well for this if you're trying to make it a little less fattening)
(1) 6 oz package instant stuffing (such as Stove Top)
1 1/2 cups chicken broth
Preheat oven to 375 degrees. Lightly coat a 13x9x2 casserole dish with nonstick spray.
Pour stuffing mix into a microwave safe bowl and mix with chicken stock (this adds flavor without having to add the butter). 
Cover and microwave for 5 minutes.
In a large mixing bowl, combine cooked chicken, broccoli and soup.
Spread evenly across the bottom of the casserole then top with the cooked stuffing.
Bake for 30 minutes or until stuffing pieces begins to crisp on the top and soup is bubbly.
If I'm making this ahead (like today), I am sure to let all the ingredients cool completely before I assemble it. Then, once it's prepared (but before it's baked) I cover it with plastic wrap and pop it into the fridge. Remove it about 15 minutes prior to cook time to bring back to room temp, then bake it as noted above.
