Go Back
Company chicken casserole with creamy chicken, broccoli and a golden herb-stuffing topping.

Company Chicken Casserole

A creamy chicken and broccoli casserole with a soft herb-stuffing base and buttery toasted stuffing on top. The chicken cooking broth goes into the sour cream and condensed-soup sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

Chicken and broth

  • 4 boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 2 garlic cloves freshly minced
  • 1 small onion cut into wedges; use 2 wedges to cook the chicken

Buttered stuffing

  • 4 cups herb-flavored stuffing mix dry
  • 4 tbsp butter melted

Creamy filling

  • 1 can cream of chicken soup 10.5 oz, condensed, undiluted
  • 1 pint sour cream 16 oz
  • 8 oz broccoli florets frozen, fully thawed and well drained

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish. Pour the chicken broth into a wide pan with the minced garlic and 2 wedges from the small onion. Add the chicken breasts.
    Chicken breasts placed in broth with garlic and two onion wedges before simmering.
  • Bring the broth to a boil, reduce the heat to medium-low, cover, and simmer for about 20 minutes, until the thickest part of each chicken breast reaches 165°F (74°C). Allow more time if needed for larger breasts.
    Chicken breasts after simmering in the garlic and onion broth.
  • Remove the cooked chicken and shred it into bite-size pieces. Reserve the cooking broth left in the pan and remove the onion wedges.
    Cooked chicken breasts shredded into bite-size pieces for the casserole.
  • Pour the melted butter over the dry herb-flavored stuffing mix and toss until lightly coated. Reserve a portion for the topping.
    Herb-flavored stuffing mix tossed with melted butter.
  • In a separate bowl, use a hand mixer on low to blend the sour cream, condensed cream of chicken soup and reserved cooking broth until smooth. Do not dilute the condensed soup with extra water.
    Sour cream, cream of chicken soup and reserved broth blended into a smooth sauce.
  • Lightly press most of the buttered stuffing into the prepared baking dish. Spread the shredded chicken over it, then scatter the fully thawed, well-drained broccoli across the chicken.
    Shredded chicken and thawed broccoli layered over the buttered stuffing base.
  • Spread the creamy sauce evenly over the chicken and broccoli, taking it close to the edges. Sprinkle the reserved buttered stuffing over the top.
    The unbaked casserole covered with creamy sauce and the reserved buttered stuffing.
  • Bake uncovered at 350°F (175°C) for about 30 minutes, until the center is hot, the sauce bubbles near the edges, and the stuffing topping is golden brown. Allow more time if needed, then serve warm.
    The baked casserole with toasted stuffing and creamy chicken and broccoli underneath.

Notes

Makes approximately 6 servings. Prep and cooking times are estimates; the cooking field includes heating the broth, the roughly 20-minute chicken simmer and the 30-minute oven bake. Chicken breast size can affect the simmering time. Use only 2 wedges from the small onion. Keep the broth remaining after cooking the chicken for the sauce. Use the stuffing mix dry and the condensed soup undiluted. Fully thaw and drain the broccoli before assembly. Reserve some buttered stuffing for a light topping. Use a 9 x 13-inch baking dish.