Print Friendly

I got this recipe from Susie Wood, a lady from church, who is an awesome cook.


1 pkg Stove Top Stuffing chicken flavored

1 cup water

6 small boneless skinless  Chicken breast halves  (I used 9)

1 pkg 10 oz frozen chopped broccoli (thawed and drained) (I had a 14 oz bag of frozen florets so I just pulsed them in the food processor a few times to chop up)

1 can condensed cream of chicken soup (and I doubled the milk and chicken soup)

1/2 cup milk

1 tsp paprika

2 Tbsp grated parmesan cheese

(also I added salt and pepper)

Preheat oven to 400 degrees

Combine stuffing mix and warm water in large bowl: let stand 5 minutes.

Meanwhile pound chicken to 1/4 inch thickness.

Time for broccoli… I had a bigger bag than was suggested for this recipe .. I had a 14 oz bag of frozen florets.. I pulsed them on food processor a few times till chopped up small

Add broccoli to stuffing mix lightly.

Spread mixture evenly onto chicken breast to within 1/2 inch of outer edges.

Roll up each of the chicken breasts from one of the short ends inclosing the stuffing mixture

place chicken seam side down in a 9×13 baking dish  (also I added salt and pepper)

salt and pepper your chicken

Mix soup and milk, Pour over chicken   (and I doubled the milk and chicken soup making it TWO cans of cream of chicken soup and a cup of milk)

like I said I doubled the cream of chicken from what the recipe stated cause I had more chicken..

Sprinkle  with paprika and parmesan cheese

bake 30 to 40 minutes. or till chicken is done.

Serve with mashed Potatoes, Broccoli Cornbread Stuffing, Mashed Potatoes and Peas


I had leftover broccoli mixture and so I added that to my cornbread and ended up with a nice broccoli cornbread stuffing to go with my dinner

Broccoli Cornbread Stuffing

mix 1 1/4 cups Self Rising Flour

3/4 cup Cornmeal
1/4 cup sugar
1 cup milk
1/4 cup Veg Oil
1 Egg


Add in your broccoli, Stovetop stuffing mixture you have leftover  (should be about 2 cups)

mix well and pour into a sprayed  galvanized aluminum heavy bottom pan or greased iron skillet

bake till done at 375 degrees, maybe 20 minutes or so not sure.. don’t time it really

.. should be moist but done- texture is in between a cornbread and a stuffing


Comments are closed.

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.