Ingredients

The following ingredients have 4 Servings
  • 1 lb. boneless skinless chicken breast or tenderloins, diced into bite-sized pieces
  • 1 (12.6 ounce) package frozen baby broccoli florets (about 5 cups total)
  • 1 cup uncooked elbow macaroni
  • 1 cup grated cheddar cheese
  • 1 (10.5 ounce) can condensed cream of chicken soup (NOT diluted)
  • 1 (10.5 ounce) can condensed cream of celery soup (NOT diluted)
  • 1 ½ cups chicken broth
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste ((I use 1 teaspoon kosher salt and ¼ teaspoon pepper))
  • 2 cups dry stuffing mix ((I used Pepperidge Farm Herb Seasoned stuffing mix))
  • 2 tablespoons butter, melted

Instruction

  • Preheat oven to 400 degrees F. Spray a 3-quart baking dish with cooking spray and set aside.
  • In a large bowl, combine uncooked chicken, frozen broccoli, uncooked macaroni and cheese.
  • In a separate bowl, whisk together soups, broth and garlic powder. Pour wet ingredients into the chicken mixture and stir to combine. Season with salt and pepper, to taste.
  • Transfer to the prepared baking dish.
  • In a small bowl, toss dry stuffing mix with melted butter. Sprinkle over top of the casserole.
  • Cover and bake for 30 minutes. Remove cover and continue baking for 10-15 more minutes, or until pasta is tender, chicken is cooked through, and topping is browned. Let stand for 5 minutes before serving.