Broccoli Cheese Chicken and Stuffing

Chicken and stuffing combined with a creamy broccoli cheese sauce! Broccoli Cheese Chicken and Stuffing comes together quickly for a satisfying one-pan dinner.

Around here, we call a dish like this a what’s-in-the-kitchen? recipe. I’ll have some odds and ends in the refrigerator that I need to use up before they go bad, and then I’ll search my pantry for ingredients that could go well with them.

Sometimes the results are just okay. At least we get a meal out of it and don’t waste food, right? But every once in a while, magic happens. This right here is one of those moments.

Here’s how it all came about. I had a package of chicken that I had intended to marinate the night before to make Peruvian Chicken and Green Sauce. The broccoli would be grilled up alongside the chicken for an easy meal.

Of course, I forgot to marinate the chicken. Ugh!! This happens to me more times than I’d like to admit. Both the broccoli and chicken were getting close to their expiration dates, so I didn’t want to wait another night.

I could have just seasoned the chicken and had it with steamed broccoli, but you have to know by now that I’m extra when it comes to food. I needed something with some pizzazz! So I did what any sane human would and went straight to google.

Oh, did I mention I was also craving stuffing? Lol. I try to eat as clean as possible, but there are two highly processed products that I will probably never eliminate from my diet: Velveeta Cheese and Stovetop Stuffing. I have no shame! They are childhood classics that I just can’t let go of yet.

I had some stuffing in my pantry, so I googled “chicken broccoli stuffing” and this Taste of Home recipe came up. I don’t cook with condensed soups anymore, so that wasn’t going to work.

Maybe I could turn my Skinny Alfredo Sauce into a cheddar sauce?? That’s exactly what I did, and it was *incredible*. Keep an eye out for a full post devoted to that sauce.

how to make broccoli cheddar chicken and stuffing

Cut your chicken into small cubes, about 1/2 inch thick. I usually cube chicken a little larger than that, but I wanted there to be small chicken pieces throughout the entire casserole.

You’ll also want to do that same with your broccoli florets. The bagged kind comes in many different sizes. While the chicken is cooking, I like to roughly chop the broccoli so they’re about the same size as the chicken pieces.

While the chicken rests, you make the quick cheddar sauce. It truly only takes about 5 minutes for that sauce, thanks to the quick thickening of the cornstarch.

While the sauce is cooking, moisten the stuffing mix with the chicken stock. Mix together and let it sit so that the stuffing absorbs most of the liquid. That should be done by the time you’ve finished cooking your sauce.

Once the sauce is done, you can add in the broccoli and cook together for a few minutes. I like my broccoli a little more on the crunchy side, so I just fold the raw broccoli and cooked chicken into the sauce. Everything will cook in the oven anyway.

Evenly distribute the cheesy chicken and broccoli into a casserole dish. Top with the moistened stuffing and bake away!

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there.