Made This Recipe? Add Your Photo
This is a great potluck supper idea. While at college, my niece would visit me and we'd spend the day cooking to stockpile her dorm freezer for the month with 3-5 different recipes. This was her favorite! Instead of using a carrerole dish, we would evenly divide the ingredients among sealable, boilable bags (omitting the stuffing), label and freeze. On busy study nights, she would reheat them in the microwave.
- 1 head fresh broccoli or 2 (10 ounce) packagesfrozen broccoli stems
- 7 -8 boneless skinless chicken breasts or 3 cups of diced cooked chicken
- 1 can cream of chicken soup, undiluted
- 1⁄2-1 cup reduced-calorie mayonnaise or 1⁄2-1 cup regular mayonnaise
- 1⁄2 cup chicken broth
- 2 teaspoons dried basil leaves
- 2 teaspoons italian seasoning
- 1 teaspoon minced garlic
- 1⁄2 cup diced celery (about 2 ribs)
- 1 large onion, diced
- 1 (2 ounce) jar pimentos, drained (optional)
- 2 teaspoons seasoning salt (I use my Heavenly All-Purposes Herb Blend)
- 4 ounces grated sharp cheddar cheese (1 cup)
- 1 1⁄2 cups seasoned stuffing mix (I use Pepperidge Farms herb)
- Preheat oven to 325 degrees.
- Spray 9x12x2-inch casserole with non-stick cooking spray.
- If using fresh broccoli, cut into florets and steam for about 1 minute, drain, OR thaw frozen broccoli and drain well.
- Place broccoli in prepared dish in single layer.
- Cut chicken into bite-sized pieces.
- Spray frying pan with cooking spray.
- Saute chicken about 3 minutes.
- Add celery, onion and garlic and cook an additional minute, but do not brown garlic.
- Place chicken mixture on top of broccoli.
- Mix soup, mayonnaise, pimentos (optional), seasoned salt, basil, Italian seasoning, and bouillon together and pour over chicken.
- Sprinkle cheese on top.
- Sprinkle dry stuffing mix on top of cheese.
- Cover and bake about 25 minutes or until hot.
- Uncover and bake an additional 10-15 minutes until the stuffing is lightly browned on top.
- Let sit 5 minutes before serving.
- This can be frozen for once-a-month/bulk cooking.