Instructions
Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, mix cream of chicken soup, sour cream, garlic powder, and black pepper. Fold in shredded chicken and steamed broccoli.
Step 3: Spread the chicken and broccoli mixture evenly into the baking dish. Sprinkle with shredded cheddar cheese.
Step 4: In a separate bowl, mix stuffing mix with melted butter and chicken broth until well moistened.
Step 5: Spread stuffing evenly over the top of the casserole.
Step 6: Bake uncovered for 30–35 minutes, or until bubbly and golden on top.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven until heated through. This casserole also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Continue on the next page