Chicken Broccoli Stuffing Casserole {Slow Cooker}
30 Comments Jul 25, 2022
Updated May 30, 2025
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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.
This casserole is the perfect go-to when you want something comforting, affordable, and easy to make. With just a handful of simple ingredients—many of which you may already have—it comes together quickly and can feed the whole family with leftovers to spare. It’s a complete meal in one dish, packed with protein, veggies, and cheesy goodness, so there’s no need to fuss with extra sides unless you want to. Ideal for busy weeknights, this recipe offers a satisfying, low-effort dinner that checks all the boxes.
Ingredients for Chicken Broccoli Stuffing Casserole
This meal is a breeze to put together, here is what you need. Find the full recipe in the recipe card below the images.
This easy slow cooker casserole is made with tender chunks of boneless, skinless chicken breasts, fresh broccoli florets, and a creamy mix of cream of chicken soup and shredded cheddar cheese. Cornbread stuffing mix adds hearty texture, while chicken broth and melted butter help soak the stuffing and bring even more flavor. Everything cooks together until perfectly creamy, cheesy, and comforting—making it a complete, family-friendly meal.
How to Make Chicken Broccoli Stuffing Casserole
Once you get your ingredients together, this casserole comes together quickly.
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
This chicken casserole is perfect as is – but you can make it your own:
- 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 or green onions.
Featured Comment
“This is an amazing recipe! This is definitely going into my regular rotation. The entire family loved it! No mods needed as it is delicious as is. Though I am curious how green beans would taste instead of broccoli, that’s definitely what I’m going to try next! Thank you for this!”
– Brandon
Chicken Broccoli Stuffing Casserole
How to Video
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.
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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Crockpot Casserole Recipes
Chicken Biscuit Casserole and Chicken Tater Tot Casserole are cozy, family-friendly meals with creamy chicken filling and a golden, comforting topping. My nostalgic flavored recipe for Chicken Broccoli Pasta is my family’s favorite.
For a Tex-Mex twist, try Chicken Enchilada Casserole or the hearty, layered John Wayne Casserole, both packed with bold flavors and melty cheese.
Hamburger Potato Casserole is a simple, satisfying dish with layers of ground beef, sliced potatoes, and cheese—perfect for busy weeknights.
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.