Poor Man Chicken Broccoli Casserole



Even If I Had a Million Dollars, I Would Still Make This Dish!

There are times in the month where I really need to save money on my food bill. I mean, when you’re feeding growing kids, a husband, and sometimes the dog who likes to steal your supper, you need to have a budget put in to place. That’s where meals like this chicken and broccoli casserole come into play. I can literally eat this stuff every week because it’s filling, wholesome, and ever so tasty. Oh, and it’s easy to make, too!

I know some of you may turn your noses up to using a canned soup but hey, it’s cheap and easy. However, if you don’t want to use the canned soup feel free to make your own. I actually have some homemade cream of mushroom soup in my pantry right now.

When you make this yummy recipe be sure to leave me a comment in the section below so I know how it turned out. Enjoy!

There’s nothing more comforting than enjoying a meal made with hot stuffing, tender chicken, and crisp broccoli. Add a savory sauce to the mix and you have yourself one heck of a casserole. I bet you think a meal that good would be expensive to make, right? Wrong! This casserole is actually quite inexpensive and it tastes amazing. I love how the cream of chicken soup coats the veggies and chicken. Talk about a yum fest!


You can serve all sorts of delicious side dishes with this casserole that are equally economical such as applesauce, canned peaches, and even a side salad with your favorite dressing.


  • 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 Duke’s mayonnaise
  • 1 package of stuffing mix
  • 3 tablespoons melted Kerrygold butter


  • 1. 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.
  • 2. Place the broccoli in a well greased baking dish. Cut chicken into bite size pieces and spread over the broccoli.
  • 3. In a bowl, mix together soup and mayonnaise. If you think the mixture seems too thick, add a little milk. Pour over the chicken.
  • 4. 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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