This Chicken Broccoli Casserole throws in a stuffing twist with cubed chicken, cream of chicken soup, fresh broccoli, and shredded cheese for a great flavor your family will love.
If you enjoy casseroles, try some of our other classic recipes like the Slow Cooker Mexican Bubble Up Casserole or our Slow Cooker Chicken Tater Tot Casserole.
Why this recipe works
This comfort food has all the classic casserole ingredients, and it doesn’t take many. Some you may already have on hand, while others can easily be picked up from the local grocery store. That means a small grocery bill for a tasty meal that can feed your entire family (and have leftovers).
Dinner recipes like this come in handy if you’re looking for something quick and healthy that doesn’t take much prep and has a reasonable cooking time. This cheesy chicken broccoli recipe idea is also relatively healthy and is a full meal in one. Pairing it with sides is totally optional!
Recipe Ingredients
- Chicken: boneless skinless chicken breasts are chopped into cubed pieces and cooked to juicy chicken perfection.
- Stuffing Mix: you’ll need two boxes of cornbread stovetop stuffing mix to add the right amount of casserole thickness.
- Broccoli: fresh broccoli florets are slow-cooked into tender broccoli pieces that add a nice flavor and healthy addition to the casserole dish.
- Cream of Chicken Soup: two cans are combined with the chicken, and when slowly cooked, it helps create the creamy cheese sauce.
- Chicken Broth: added to the stuffing mix to help prepare it for the crock pot while adding an additional chicken flavor.
- Shredded Cheese: a 2-cup bag of shredded cheddar cheese adds the final touch to the cheesy chicken broccoli casserole.
- Butter: melted and used with the stuffing mix.
Step-by-Step Directions
Step One – Put the diced chicken breasts in the slow cooker and add the cans of cream of chicken soup. Stir until well combined.
Step Two – Add the stovetop stuffing to a large bowl along with the chicken broth (or water) and melted butter. Then, add 3/4 cup of the shredded cheese on top.
Step Three – Gently fold in the fresh broccoli and set it aside.
Step Four – Add the stuffing mixture over the chicken and do not mix. Instead, spread the stuffing layer over the chicken mixture into a smooth layer.
Step Five – Top the stuffing and broccoli mixture with the remaining shredded cheese.
Step Six – (Cover) and Cook on LOW for 4.5-5 hours or until the chicken is cooked and the casserole is hot and bubbly.
Variations
- Add rice: Easily turn this into a chicken broccoli rice casserole by substituting the stuffing for 1-2 cups of rice.
- Rotisserie style: Give your chicken broccoli casserole a slightly different (but not overpowering) flavor by using rotisserie chicken. Using pre-cooked rotisserie chicken will also cut back on cooking time.
- Mushroom: Swap out the can of cream of chicken soup for cream of mushroom soup for an added mushroom flavor.
- Extra cheese: For extra cheesy goodness, don’t hesitate to add extra cheeses like mozzarella cheese, parmesan cheese, or even a block of cream cheese.
When it comes to serving, this casserole dish is perfect as is; however, you can also add toppings like a dollop of sour cream, fresh parsley, or extra bite size pieces of chicken.
Recipe Faqs
With this recipe, no. The cream of chicken soup will keep anything from burning, though it won’t hurt if you want to.
If you’ll be having them within a few days of cooking, you can put the leftover chicken casserole in an airtight container and keep them in the fridge for up to 3 days. For longer storage, put in a freezer-friendly container and store them for up to three months.
For starters, you can use low sodium chicken broth. Another idea is to use cooked brown rice instead of the stuffing, and also add more vegetables!
This dish can be on the salty side; to minimize this, use healthy request soups and use water instead of chicken broth. You can also use 2 cups of plain cooked white or brown rice instead of the stuffing.
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Chicken Broccoli Cornbread Casserole {Slow Cooker}
Equipment Needed:
Ingredients:
- 2 – 2.5 lbs. boneless skinless chicken breasts diced into 1 inch cubes
- 21 oz. cream of chicken soup (two 10.5 oz. cans) DO NOT ADD WATER TO SOUP
- 12 oz. cornbread stovetop stuffing (two 6-oz. boxes)
- 2.5 cups chicken broth (or water) room temperature or cold
- 1/2 cup salted butter (1 stick)
- 1 head broccoli cut the florets off into medium sized pieces
- 8 oz. shredded cheddar cheese divided (2 cup bag)
Instructions:
- Add your bags of stovetop stuffing to a large bowl.
- Add the chicken broth (or water) and melted butter to the mix. Add 3/4 cup of the cheese. Stir gently. Fold in the broccoli gently. Set aside.
- Add the diced chicken to the slow cooker. Pour over the cans of cream of chicken soup. Stir.
- Add the stuffing mixture over the chicken, do not mix it into the chicken. Spread the stuffing layer into a smooth layer.
- Sprinkle over the remaining cheese.
- Cook on LOW for 4.5-5 hours or until the chicken is cooked and the casserole is hot and bubbly.
How to Video:
Sarah’s Notes:
- You can put the leftover chicken casserole in an airtight container and keep them in the fridge for up to 3 days. For longer storage, put in a freezer-friendly container and store them for up to three months.
- This dish can be on the salty side; to minimize this, use healthy request soups and use water instead of chicken broth. You can also use 2 cups of plain cooked white or brown rice instead of the stuffing.
- Chicken thighs can be used instead of chicken breasts, be sure to trim them well.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This looks delicious!!! If I want to make it as a side to a Thanksgiving meal, can I make it without the chicken and if so, do I need to adjust the amount of the other ingredients and what would the cooking time be?
Hi! I’m unsure without testing it!
Just want to be sure, is chicken cooked before or raw?
raw
This was great! Such comfort food. Nice and easy prep too. I have a small family so I halved the recipe. I also have one person sensitive to too much cheese so I used even less than half the cheese called for. I used unsalted butter because we don’t like much salt and it turned out perfect. This will be a go-to recipe for a fall or winter weekday.
Can I cook this on high for 4 hours or does it have to be on low for that amount of time?
It’s hard to say if it would burn on the edges for that long on high without testing it.
Can i use boiling bag brown rice, if i take it out of bag first, do have to cook rice first ?
Hi! I can’t say without testing it. You’d have to have to perfect amount of liquid.
Any idea of how many Weight Watchers points this would be?
No, I apologize!
Made this today and turned out great. I used Pepperidge Farm cornbread stuffing, leftover rotisserie chicken and frozen broccoli as I didn’t have fresh broccoli on hand. I think using this cornbread stuffing instead of Stove Top made it with less sodium. This is going in my rotation. Thanks for this tasty recipe!
Can a different vegetable beside the broccoli be used?
Green beans would work great! I don’t think carrots would get soft in the amount of time for this recipe.
How long do I cook it if I use rotisserie chicken?
I would still do 3.5-4 hours on low. Add a 1/8 cup of milk to the cream of chicken soup to add some moisture.
Could I use frozen broccoli?
Yes, that will work great.
I just made the why chicken and stuffing recipe last week. My only complaint is that I didn’t put the extra box of stuffing in the cooker. Delicious. I’m going to make this one on Friday but with cauliflower instead of broccoli
I think this will be absolutely delightful
Could I double the servings??
You can, but I think you’ll have to add at least another hour of cooking time.