I received this recipe from JenM31 during quick prep meal week.
Chicken and Broccoli Casserole
3 chicken breast cubed in bite sized pieces
1 can of Cream of Cheddar soup
1 head of broccoli
1 cup Shredded Cheddar cheese
half a stick of butter
one bag of pepperidge farms herb seasoned stuffing
Cut chicken in to bite size pieces. Brown chicken lightly in a pan. Take a 9 x 13 baking dish and spray it with Pam. Put chicken in the pan. Cut broccoli to bite size pieces, about a cup and a half (you can add more or less depending on how much you like in it). steam broccoli, and put sprinkle in baking pan with the chicken. In a separate bowl, mix a can of Cheddar cheese soup and one soup can of milk together slowly until blended. Pour mix over chicken and broccoli. Sprinkle shredded Cheddar cheese on top of the baking pan. In a large skillet, take half a bag of the stuffing with a half a stick of butter (adjust the butter to your liking) and mix together. Pour stuffing on the top of the baking pan. Cover with foil. Pre heat the oven to 350 degrees and bake for a half hour. Take foil off in the last ten mins. (stuffing should be browned and you might see the cheese bubbling a little bit) Take out and serve.
This is a meal that you can make a head of time and throw in your fridge. Or I have made it without the stuffing and frozen it in portion sizes and ad the stuffing later when cooking it. Recipe can be cut in half for only two people.
I decided to cut the recipe in half since its only my husband and I. It was quite tasty and easy to do though for us its a meal I would prefer to eat/make on a night we get home from work on the earlier side because its a little heavy to be eating on a night we get home late. However all in all a very nice meal!