This chicken stuffing bake recipe will feed a large group, so if you don’t need to feed a crowd feel free to cut it in half.
- 2 cans cream of chicken soup
- 1/2 cup mayo
- 8 oz sharp or extra sharp cheddar, grated
- 1 bag frozen broccoli (any cut)
- 2 boxes stuffing mix (I used Stovetop Savory Herb)
- 1 1/2 pounds boneless chicken, cooked and diced
The first thing you need to do is assemble your helpers.
If you haven’t been introduced, the blonde is Lily and the brunette is Sophie. They love to cook, and will often let me know around 4:30 that it might be time to head to the kitchen.
cook up your chicken. I have a nice big frying pan with a good cover, so I cut my chicken into chunks and cook it with a little bit of olive oil and some poultry seasoning or seasoned salt.
In a large bowl, mix together the soup and mayo, then fold in cheese and chicken. Spread in the bottom of a 13×9 pan.
Layer on some broccoli, unless one or more of your kids refuses to eat in, in which case you can just leave it off one end of the pan. No need to cook if it’s frozen. Keep those nutrients right in there.
Top with stuffing prepared according to package directions. Bake at 350 degrees for about 25 minutes. Stuffing will be browned and the creamy filling will be bubbling. And your “helpers” will be circling the kitchen anxiously.
Comfort food at it’s finest. And a one dish meal, since it has the green stuff.
According to the weather pros, we have at least a week of rainy weather ahead. That means I’ll be staying close to home and getting some projects done, so make sure you follow us on Facebook to keep up with what’s happening here. See you soon!