Cozy Chicken & Broccoli Stuffing Bake

Some recipes just feel like home—and for me, this is one of them. My mom’s Chicken & Broccoli Stuffing Bake has been a staple in our family for as long as I can remember.

It’s creamy, cheesy, hearty, and topped with that nostalgic Pepperidge Farm stuffing crunch. Think classic casserole comfort, but with a little modern twist thanks to oat milk and lighter cheddar.

Whether it’s Thanksgiving week, a chilly weekend, or just a long Tuesday night—this bake always hits the spot. I still find myself making it year-round when I want something simple, satisfying, and cozy.

Ingredients:

• 5 skinless chicken breasts

• 20 oz frozen broccoli

• 16 oz cream of mushroom soup

• 8 oz cream of chicken soup

• 1 cup milk of choice, I use 2%

• 1 cup sharp cheddar cheese (white)

• 12 oz Pepperidge Farm classic stuffing mix

• 2 tbsp onion powder

• 2 tbsp garlic powder

• Salt & pepper to taste

Directions:

1. Preheat oven to 350°F.

2. In a large pot, bring water to a boil. Add chicken and cook about 30 minutes, or until fully cooked.

3. Thaw the broccoli completely and place in a large baking dish.

4. Shred or chop cooked chicken into bite-sized pieces and layer over broccoli.

5. In a mixing bowl, combine:

   • Cream of mushroom soup

   • Cream of chicken soup

   • milk

   • Onion powder + garlic powder

   • Salt & pepper

6. Pour the mixture evenly over the chicken and broccoli.

7. Sprinkle shredded cheddar cheese on top.

8. Cover the entire dish with dry stuffing mix.

9. Bake uncovered for 30 minutes, until golden and bubbling.

Why We Love This Chicken & Broccoli Bake:

✨ Made with simple, pantry-friendly ingredients
✨ Great for meal prep and freezer meals
✨ That crispy stuffing topping!
✨ Cozy, comforting, and family-approved
✨ Works year-round — but especially great for fall and winter dinners

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