Chicken, Stuffing, and Broccoli Casserole

READY IN: 2hrs 15mins
Recipe by Terri F.

This takes a while to prepare, and not a pretty presentation, but everytime I serve this it disappears and I am always asked for the recipe. I am not allowed to come to a pot luck dinner without it.

Top Review by Bev I Am

Terri, this is wonderful! I subsituted left-over chicken I had baked the night before and cut it into bite-sized pieces and very thin. I sprinkled it with some of the poultry seasoning and used canned chicken broth. The rest of the recipe I made the way the recipe called for. It is so good! If I served it with cranberry sauce I would feel like we are celebrating Thanksgiving all over again! This one is going into my permanent recipe collection! Thanks for sharing!

Ingredients Nutrition

  • 4 large chicken breasts
  • 1 tablespoon poultry seasoning
  • 3 (6 ounce) packages Kellogg's croutettes (or any cubed and seasoned bread stuffing you prefer)
  • 1 package frozen chopped broccoli, thawed
  • 2 cans cream of celery soup (use a good brand)
  • 2 cups shredded cheddar cheese


  1. Cook chicken breasts in enough water to cover plus poultry seasoning until chicken is very tender and comes away from bones (about 1 and 1/2 hours).
  2. When done,take chicken off bones, discard bones and skin.
  3. Save the broth.
  4. Mix together cooked chicken, broccoli, croutettes, and cream of celery soup.
  5. (Chicken will shred) Add chicken broth to mixture until well moistened (About 2 cups).
  6. Mix in cheddar cheese.
  7. Bake in 350* oven for 45 minutes until very hot.

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