At first glance, this recipe may not look all that affordable. You can alter it to fit the budget that you are working with. Don’t be afraid to try chicken legs or thigh meat if that’s what’s on sale. You can also use an off brand or shredded cheese if you don’t have Velveeta on hand. No matter what variations of the ingredients you decide to use, the casserole is sure to come out tasty. I know that my kids always love this dish. If I can get them to eat broccoli, that’s a mom win for me! Check out what they are saying about this recipe over at Recipe Lion:
“Baked with chicken, broccoli and cheese this easy chicken casserole recipe has everything a dinner needs, all in one dish.”
Any one pot dinner is the kind that I like. Less cleanup is always better in my opinion!
Ingredients
2 pounds broccoli (or one large package), thawed and drained
4 chicken breasts, cooked and boned
1 pound Velveeta cheese
1 can Campbell’s cream of chicken soup
1/2 cup Hellmann’s mayonnaise
1 package of Stove Top stuffing mix
3 tablespoons melted butter
Instructions
Preheat oven to 450 degrees F. Bake chicken for 20-30 minutes, turning over halfway through. If desired, coat chicken in olive oil and season with salt and pepper before baking.
Place the broccoli in a well greased baking dish. Cut chicken into bite size pieces and spread over the broccoli.
In a bowl, mix together soup and mayonnaise. If you think the mixture seems too thick, add a little milk. Pour over the chicken.
Top with thin slices of the Velveeta. Sprinkle the stuffing mix over the cheese and drizzle the melted butter over the stuffing. Cover and bake for 30 minutes, then uncover and bake for an additional 30 minutes.
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Quick Tip: Use shredded cheddar if you don’t have Velveeta.
Thanks again to Recipe Lion for this simple and affordable recipe.