Chicken and Broccoli Stuffing Casserole
From our kitchen · November 9, 2026
I buy stuffing mix for one dinner and then remember how much I like it on top of things.
A casserole is a particularly good place for it. There’s soft chicken and broccoli underneath, a creamy sauce, and enough browned edges on top that everyone has an opinion about where I should put the serving spoon.
I don’t start with a can of soup for this one. Butter, flour, broth, and milk make a sauce while the oven heats. It’s a few more minutes at the stove, but I can keep the seasoning where I want it and use the sharp cheddar already open in the refrigerator.
The broccoli gets a short turn in the microwave before it goes into the dish. I drain it well. I want the casserole creamy, not watery, and raw broccoli doesn’t always finish at the same time as everything around it.
Daniel likes the topping crisp. I like a little of it softened where it meets the sauce. There’s enough of both if I spread it loosely instead of packing it down.
This is a useful dinner for cooked chicken. I pull it into pieces while the onion softens, checking for any little bones if I’m using a rotisserie bird. Then everything goes into a baking dish that looks a size too large until I add the topping.
I let it stand for a few minutes before serving. The sauce settles, the spoonfuls hold together a little better, and I’m less likely to hear that somebody burned their mouth.
There are usually still a few loose stuffing crumbs in the dish after the first round. They don’t tend to survive the second.
Chicken and Broccoli Stuffing Casserole
- Serves
- 6 servings
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
Ingredients
3 cups bite-size fully cooked chicken
4 cups small broccoli florets, about 12 ounces
2 tablespoons water, for steaming
3 tablespoons unsalted butter
1 small yellow onion, finely diced
3 tablespoons all-purpose flour
1½ cups low-sodium chicken broth
1 cup whole milk
½ teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon kosher salt, plus more to taste
1 cup shredded sharp cheddar, about 4 ounces
1 package (6 ounces) dry herb-seasoned stuffing mix
¾ cup low-sodium chicken broth, for topping
2 tablespoons unsalted butter, melted, for topping
Directions
- 1
Heat oven to 375°F. Grease a 9-by-13-inch baking dish. Put broccoli and water in a covered microwave-safe bowl; microwave 2–3 minutes until just bright green and barely tender. Drain thoroughly.
- 2
Melt 3 tablespoons butter in a saucepan over medium heat. Cook onion 4–5 minutes. Stir in flour and cook 1 minute. Gradually whisk in 1½ cups broth and the milk. Add thyme, pepper, and salt; simmer 3–4 minutes, stirring, until lightly thickened.
- 3
Remove from heat and stir in cheddar until melted. Fold in chicken and drained broccoli. Spread in the baking dish.
- 4
In a bowl, toss stuffing mix with ¾ cup broth and 2 tablespoons melted butter just to moisten. Scatter loosely over the chicken mixture; do not press down.
- 5
Bake uncovered 30–35 minutes, until bubbling, topping is golden, and the center reaches 165°F. Tent loosely with foil if the topping browns too soon. Rest 5 minutes before serving.
Kitchen tip
This uses dry stuffing mix, not prepared stuffing. Check the seasoning before adding extra salt; both the mix and cooked chicken may already contain plenty.
Got one your family asks for?
Send it in and we’ll run it in Greatwood. Tell us how you’d like to be credited — or stay anonymous.
Share your family’s recipe