Ingredients
Scale
- 4 (5 ounce) skinless, boneless chicken breast halves
- 1 (10.5 ounce) can condensed cream of mushroom soup (such as Campbell’s)
- 1 tablespoon mayonnaise
- 1 pound broccoli florets, cooked
- 1 cup shredded Cheddar cheese
- 1 cup dry stuffing mix
Instructions
- Gather all ingredients.
- Overhead of chicken casserole ingredients in various bowls and containers.
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- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.
- Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle.
- Bitesized cuts of chicken breast resting on a cutting board.
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- Mix together condensed soup and mayonnaise in a bowl.
- Layer chicken in a 9×13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese.
- Overhead of cuts of chicken, broccoli, and cheese in a baking dish.
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- Sprinkle dry stuffing mix over top.
- Breadcrumbs sprinkled over chicken casserole in a baking dish.
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- Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.
- Overhead of a baked chicken casserole in a baking dish.
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- Serve hot and enjoy!