Ingredients:
2 – 2.5 lbs. boneless skinless chicken breasts diced into 1 inch cubes
21 oz. cream of chicken soup (two 10.5 oz. cans) DO NOT ADD WATER TO SOUP
12 oz. cornbread stovetop stuffing (two 6-oz. boxes)
2.5 cups chicken broth (or water) room temperature or cold
1/2 cup salted butter (1 stick)
1 head broccoli cut the florets off into medium sized pieces
8 oz. shredded cheddar cheese divided (2 cup bag)
Instructions:
Add your bags of stovetop stuffing to a large bowl.
Add the chicken broth (or water) and melted butter to the mix. Add 3/4 cup of the cheese. Stir gently. Fold in the broccoli gently. Set aside.
Add the diced chicken to the slow cooker. Pour over the cans of cream of chicken soup. Stir.
Add the stuffing mixture over the chicken, do not mix it into the chicken. Spread the stufing layer into a smooth layer.
Sprinkle over the remaining cheese.
Cook on LOW for 4.5-5 hours or until the chicken is cooked and the casserole is hot and bubbly.
Recipe Notes:
You can put the leftover chicken casserole in an airtight container and keep them in the fridge for up to 3 days. For longer storage, put in a freezer-friendly container and store them for up to three months.
This dish can be on the salty side; to minimize this, use healthy request soups and use water instead of chicken broth. You can also use 2 cups of plain cooked white or brown rice instead of the stuffing.
Chicken thighs can be used instead of chicken breasts, be sure to trim them well.
Nutrition Information:
Calories: 681kcal | Carbohydrates: 21g | Protein: 67g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 230mg | Sodium: 1596mg | Potassium: 1291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1459IU | Vitamin C: 71mg | Calcium: 279mg | Iron: 3mg