Cheesy Chicken and Broccoli Casserole is an easy casserole made with cornbread stuffing and two types of cheese. With chicken and broccoli in every bite, it’s a filling meal the whole family will love.
Casseroles are one of my favorite things to make for a family meal. They are economical, feed a crowd, and leftovers reheat well.
This Cheesy Chicken and Broccoli Casserole can be assembled in 10 to 15 minutes and then it just needs 30 minutes to bake.
Start by sauteing some diced boneless chicken breast and chopped onion. You don’t need to worry about getting the chicken cooked all the way through. It will finish cooking in the oven.
Mix the chicken and onion together with a can of condensed cream of chicken soup and a can of condensed Broccoli Cheddar Soup. The soup will add even more broccoli and cheese flavor to the casserole.
Just add the cans of soup undiluted, straight out of the can.
For cheese, add 1/2 cup Parmesan cheese and 5 slices of American cheese cut into pieces, plus a bag of thawed frozen broccoli and some cornmeal stuffing mix. As with the soup, add the stuffing mix straight out of the box or bag, without adding anything to it.
Transfer the mixture to a 9×13-inch baking dish and bake for 30 minutes. So easy!
More Chicken Casseroles
- Jalapeno Popper Chicken Casserole
- Poppy Seed Chicken Casserole
- Chicken Divan Casserole
- Chicken and Asparagus Casserole
Cheesy Chicken and Broccoli Casserole is an easy casserole made with cornbread stuffing and two types of cheese. There's chicken and broccoli in every bite!
- 2 pounds boneless, skinless chicken breasts
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon oil
- 1/2 medium sweet or yellow onion, chopped
- 1 (10.5-ounce) can condensed cream of chicken soup undiluted
- 1 (10.5-ounce) can condensed broccoli cheddar soup undiluted
- 1/2 cup freshly grated or shedded Parmesan cheese
- 5 white American cheese slices, cut into thin strips
- 1 (12-ounce) bag frozen broccoli, thawed
- 1 (6-ounce) box cornmeal stuffing mix I use Stovetop
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Preheat oven to 375 degrees and lightly grease a 9x13-inch baking dish.
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Cut chicken into bite-sized pieces and season with salt and pepper.
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Heat oil and butter over medium high heat in a large pan. Add chicken and onion and cook just until chicken is lightly browned and onion is soft. It will finish cooking in the oven.
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Transfer chicken and onion to a large bowl. Add remaining ingredients and stir.
Note: You'll want to season the broccoli with some salt and pepper before adding it.
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Transfer mixture to prepared baking dish. Bake for 30 minutes.
My family loved it! I added some extra Parmesan on top while it was in the oven. So yummy I will be making again.
Do you know the nutritional value
wondering if the cubed chicken flavored stove top can be used. Or is this what your talking about.?
Did you add the seasoning pack from the Stove Top Stuffing?
Yes, add the seasoning packet.
Cornbread stuffing. Just add the bread cubes and seasoning packet not mixed together? Sorry need help thanks dolly
I’m sorry, I forgot to give it 5 stars!!
OMG this is so yummy! I made it tonight for me and my husband; he said it’s a “Keeper”! We really enjoyed this recipe. Thanks so much for your recipes and website. Keep up the good work!
Looks absolutely yummy . Think you gonna have a old southern man in the kitchen rattling some pans
tonight .Thank you for the great recipe and God bless .
Hope those pans were rattling away! 🙂
I was reading over the recipe and if it was me I would use cheese curds from Elsworth Wisconcine
Its Wisconsin
The recipe calls for “White American Cheese”….. did you type that in error and meant American Cheese? If it’s not a typo then could you please give me some more information on brand of White American Cheese . I really want to try your recipe … it sounds yummy! 🙂 Thanks.
You should be able to find White American cheese at the store. I know Kraft makes it. If you can’t find the white, just use the yellow. They really don’t taste that different.
Thanks for your quick reply! I’ll look for the white (Kraft) and if I can’t find it, I’ll use the yellow. Thanks again for the recipe. 🙂