Chicken and Broccoli Casserole
- Cook Time: 40 - 45 minutes
- Course: Main Dish
Casseroles are great meals to prep ahead and bake later. Aluminum foil makes it even easier.
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- 1 bag (14 oz.) frozen broccoli florets
- 1 can (10 3/4 oz.) cream of mushroom soup
- 1 package (6 oz.) stuffing mix for chicken
- 1 cup shredded Cheddar cheese, divided
- 1/2 cup water
- 4 boneless, skinless chicken breast halves (totalling 1 to 1 1/4 lbs.)
- 1/2 teaspoon seasoned salt
- 1/8 teaspoon pepper
PREHEAT oven to 425°F. Line a large 13x9x2-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
MIX broccoli, soup, stuffing mix, 1/2 cup cheese and water together in a large bowl until well blended. Spread evenly in foil-lined pan.
TOP with chicken. Sprinkle with seasoned salt and pepper.
BAKE 40 to 45 minutes or until chicken reaches 170°F and juices run clear and stuffing reaches 165°F. Top with remaining 1/2 cup cheese. Cover with a sheet of foil; let stand until cheese melts.
mix the broccoli, soup, stuffing mix, ½ cup cheese and water together in a large bowl until well blended. Spread evenly in foil lined pan. Cover tightly with another sheet of foil; place in freezer.
When ready to bake, place frozen casserole in pre-heated 425°F oven for 25 minutes or until mixture is thawed in center. Top with seasoned boneless, skinless chicken breast halves. Continue baking uncovered for 20 to 25 minutes until chicken reaches 170°F on meat thermometer and stuffing reaches 165°F. Top with remaining ½ cup shredded cheddar cheese. Cover with a sheet of foil; let stand until cheese melts.