- 10 mins
- 56 mins
Ingredients
- Ingredients:
- 1 (12-oz) bag fresh broccoli florets
- 3 cups rotisserie chicken meat (1 chicken), cut into pieces
- 2 (10.5-oz) cans condensed cream of mushroom soup
- 1 cup sour cream
- 2-1/2 cups cheddar cheese, grated
- 1/2 tsp black pepper
- 4 cups herb-seasoned classic stuffing
- 1 cup chicken stock
- 2 oz butter, cut into small pieces
Preparation
Step 1
Preparation:
Preheat oven to 350°F degrees and spray a 9" x 13" baking dish or pan with nonstick cooking spray.
Have a large bowl of ice water nearby and bring a medium-size stockpot of water to a boil. Cut the broccoli florets into bite-size pieces, if needed, then blanch them in the boiling water for 5–10 seconds. Immediately remove the broccoli florets and transfer them to the ice water to stop the cooking process. Drain well.
Combine the cooked broccoli florets, chicken, mushroom soup, sour cream, cheddar cheese, and black pepper in a large bowl. Stir gently, until thoroughly combined. Transfer the mixture to the prepared baking pan, spreading evenly.
Mix together the stuffing and chicken stock in a medium-size bowl and spread this mixture over the chicken and broccoli in the baking dish. Dot the casserole with the butter, cover with aluminum foil, and bake for 30–45 minutes. Remove the foil and bake 5–10 minutes longer, until golden brown and bubbly. Allow to sit for 10 minutes before serving.