Reviewed: Nov. 15, 2009

awsome, my family tore this up.

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Reviewed: Nov. 13, 2009

I think this is a great little meal. Cooked up some chicken tenderloins in a skillet with chicken broth and some seasoning, cooked the stuffing, and like other ratings suggested I just mixed it all with the soup (I used one can cream of chicken and one can cream of broccoli). I nixed the mayo, and was (OOOPS) out of milk, so I added a little chicken broth and water to thin the mixture up. I added some basil, onion powder, garlic sat, and italian seasoning, and loaded with cheddar cheese. Baked until bubbly..and parfait! Excellent, tastes wonderful. With the modifications this is a GREAT recipe, thanks!

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webbfam_moejoe

Cooking Level: Intermediate

Home Town: Navarre, Florida, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 12, 2009

I also modified this recipe. My husband is a chef and he loved it! I used Cream of Celery soup in place of the mushroom, no mayo but added about ½ cup of half and half. I also browned the chicken until tender in olive oil, adding salt, white pepper, garlic; removed and used same pan; added finely chopped onion, fresh sliced carrots, and celery; cooked until tender. I par cooked my fresh broccoli florets for about 1 ½ minute. I also used minute rice in bottom of casserole using low sodium chicken stock for the liquid. Mixed the chicken, vegetables, soup and half/half and topped the rice. I then topped the entire casserole with about 1 ½ cups sharp cheddar cheese, baked for 40 minutes and used a cracker crumb topping instead of stuffing. I served with a tossed salad, bread sticks and vino. My husband raved!!!

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Kim

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Reviewed: Nov. 11, 2009

Great recipe to alter if short on time. I heated up some frozen breaded chicken patties in the oven and cooked the broccoli meanwhile in the microwave. Then used jojojomama's suggestions and mixed the cream of chicken/mushroom with milk, the seasonings, and everything else. Then baked in oven about 20 minutes and served with cut-up chicken on top. Really yummy! The breaded chicken was crunchy enough, that I prob won't put stuffing mix on top next time.

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mom2ranis

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

I didn't love the combination of cheddar cheese with the stuffing mix on top. Those two flavors just don't go together, in my opinion.

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TRindell

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

delicious! very good recipe!

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Jill and Scott

Cooking Level: Beginning

Living In: Macomb, Illinois, USA

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Reviewed: Oct. 16, 2009

Made with light sour cream instead of mayo and drizzled the bread crumbs with 2T. butter. No changes otherwise but I did serve it over chicken rice a roni. Family loved it. Thx.

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D. BRAUN

Cooking Level: Expert

Living In: Fond Du Lac, Wisconsin, USA

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Reviewed: Oct. 14, 2009

I made a few changes to this reciepe as well. To keep the calories down I used 1 can of fat free condensed cream of chicken soup and 1/3 cup of light sour cream instead of mayo. I also didn't cook the chicken. I cubed the uncooked chicken, mixed it with the soup and sour cream, poured it into a 9 X 13 baking dish, lightly sprayed with cooking spray, layered it with fresh cooked broccoli, then stuffing, I used the boxed stuffing and cooked it according to the package, minus the butter. Then I sprinkled it with cheese. I cooked the casserole uncovered at 400 degrees for 30 minutes, then let it set for a few minutes. It was delicious and creamy. Chicken was cooked through and tender, not dry. Broccoli was tender and stuffing was crispy, not hard, which I think would have happen had I not cooked the stuffing firt. I'll definitely make this again.

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DeDe

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

I cut this recipe in half. Cooking for 2 here. I used cream of chicken instead of mushroom. It turned out fantastic! I covered it with foil for 45 mins and removed foil for remaining 5 mins. Let stand for 5 mins. Turned out amazing! I also used fresh broccoli which is what I had on hand. Hubby loved it! No need to add salt to this dish.

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Mags

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Reviewed: Oct. 3, 2009

Easy and tastes good! I added an extra can of cream of mushroom soup, some onion powder, and about 8 oz. of sliced mushrooms. Didn't layer (just mixed everything together in a big bowl) and placed in the pan and topped with cheese and a 1/2 package of stuffing for chicken. Will make again!

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maricris

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Toledo, Ohio, USA

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Reviewed: Sep. 27, 2009

With these modifications and suggestions from other reviewers this was the best ever! Real simple: I used my George Foreman to prepare 1 lb of boneless, skinless chicken thighs with Olive oil, sea salt and pepper, 5 min on the grill and they were perfect. Let them cool and then chopped to bite size pieces. Meanwhile I steamed all the florets, about 1 lb. 10 min there. In a bowl I mixed 1 can of Cream of Mushroom with 1 Can of Cream of chicken and 1/4c of Milk. I threw in 2 pinches of regular salt, a few pinches of ground black pepper, two shakes of ground ginger with 1t of Garlic powder and 1/4t of Onion Powder and 1/4t of Italian seasonings. I mixed everything together. Sprayed a 3qt casserole with Pam and then put everything in there. Covered with 2c of shredded cheddar. Topped off with 1 1/2c of Herb Stuffing Mix. OMG! This was so delicious and just perfect. We could not stop eating it. It was like a dessert! Crazy good. Will make this again and again!!

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Anabela

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Sep. 23, 2009

Okay, this made it a 5 star recipe for our family. I put brown rice on the bottom, frozen broccoli (didn't cook it before, and it turned out great only cooking in the oven for 25 min). I cubed chicken and boiled it with salt, garlic salt, and some Italian seasoning - which gave it great flavor, then I mixed it with 2 cans cream of chicken soup, 8 oz sour cream, about 1/2 cup milk, 1 1/4 cup cheddar cheese. I poured the chicken/soup mixture on top of broccoli and rice, crushed up ritz crackers on top and pour some melted butter on top to seal the flavoring. My husband isn't a big casserole fan, but he loved this!

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Heather

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Reviewed: Sep. 11, 2009

Was this a quick and easy dinner solution to a hectic day? Yes. But did we like it? Not really. I used 2 cans of soup- 1 cheese/broccoli and 1 cream of mushroom, and used about 3/4 cup of milk instead of mayo. It was still on the dry side, so I can't imagine with only 1 can of soup, and I found it VERY salty. With 2 cans of soup, the stuffing mix, and cheese the saltiness is off the charts. We ate it 3 nights ago, but none of us have gone back for leftovers, and while I do supply my grandparents with meals during the week, I'm afraid the sodium count on this is way too high for their strict diets.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Sep. 8, 2009

This casserole is delicious and my family loved it (including one o our cats who even ate the broccoli!) After looking at the reviews, I took some of the suggestions. I used two cans of soup - 1 cream of mushroom and 1 cream of chicken. I also cut up the chicken into chunks. In place of the mayo I used 1/2 cup of milk and instead of 1 cup of cheese I used 2. I also added garlic to the soup mixture (I didn't measure tho, just added according to taste) and used bread crumbs instead of stuffing. I mixed everything but the bread crumbs and cheese together in a casserole dish, put the bread crumbs on top and then the cheese over that. I covered it with foil except for the last five minutes. It came out so moist and perfect!

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Kura

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Reviewed: Sep. 8, 2009

This was better the next day than it was fresh. It was pretty bland.

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Cat

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Sep. 5, 2009

Easy to prepare, but too thick and creamy for my husband and myself. I agree with others--eat leftovers next day, or toss.

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Leanne

Cooking Level: Beginning

Living In: Port Hueneme, California, USA

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Reviewed: Sep. 1, 2009

Really Really good! My husband and I were both pleasantly surprised. The only change I made was to use cr of chicken and cr of mushroom soup. Also, milk instead of mayo. One word of caution, eat the leftovers in a day or toss (trust me). Thanks for a great recipe!

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roon

Cooking Level: Intermediate

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Aug. 26, 2009

Great recipe. 4 stars only because my toddler didn't love it, but he's picky anyway. We prefer more veggies/less meat, so I used 2 chicken breasts from a precooked whole BBQ chicken from Costco (super cheap), took off the skin. Added 1 cup frozen veggies to go with the broccoli as well. Used other suggestions of no mayo, using 1 can cr of chicken + 1 can cr of mushroom, 3/4 cup milk. Also added 1 clove minced garlic. Mixed all together. Sprinkled cheese & Stove Top stuffing on top. Baked for 20 min (no raw meat in it). Turned out great! DH & myself loved it.

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John & Steph

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 23, 2009

This is a great "base" recipe to add your own modifications, but that's the joy of cooking. You don't always have to follow a recipe to the tee. I did end up following the advice of others & adding a can of cream of chicken soup and replacing the mayo with 1/2 a can of milk. I also added 1/2 uncooked rice and just sprinkled the dry stuffing mix on top. Baked at 325 for 1 hr 15 min (to allow for the rice to cook).

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JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 28, 2009

This recipe was very good. We sauteed the chicken with onions and garlic before adding it to the dish and baking. Will remain a staple in our dinner calendar.

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jtnguyen@gmail.com

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