Ingredients:
1 head fresh broccoli or 2 (10 ounce) packages frozen broccoli stems
7 -8 boneless skinless chicken breasts or 3 cups of diced cooked chicken
1 can cream of chicken soup, undiluted
1/2-1 cup reduced-calorie mayonnaise or 1/2-1 cup regular mayonnaise
1/2 cup chicken broth
2 teaspoons dried basil leaves
2 teaspoons italian seasoning
1 teaspoon minced garlic
1/2 cup diced celery ( about 2 ribs)
1 large onions, diced
1 (2 ounce) jars pimentos, drained (optional)
2 teaspoons seasoning salt ( I use my Heavenly All-Purposes Herb Blend)
4 ounces grated sharp cheddar cheese ( 1 cup)
1 1/2 cups seasoned stuffing mix ( I use Pepperidge Farms herb)
Directions:
Preheat oven to 325 degrees.
Spray 9x12x2-inch casserole with non-stick cooking spray.
If using fresh broccoli, cut into florets and steam for about 1 minute, drain, OR thaw frozen broccoli and drain well.
Place broccoli in prepared dish in single layer.
Cut chicken into bite-sized pieces.
Spray frying pan with cooking spray.
Saute chicken about 3 minutes.
Add celery, onion and garlic and cook an additional minute, but do not brown garlic.
Place chicken mixture on top of broccoli.
Mix soup, mayonnaise, pimentos (optional), seasoned salt, basil, Italian seasoning, and bouillon together and pour over chicken.
Sprinkle cheese on top.
Sprinkle dry stuffing mix on top of cheese.
Cover and bake about 25 minutes or until hot.
Uncover and bake an additional 10-15 minutes until the stuffing is lightly browned on top.
Let sit 5 minutes before serving.
This can be frozen for once-a-month/bulk cooking.
Servings: Serve
Time preparation: 30 min.
Time total: 70 min.