Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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 stuffing 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.