Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish with non-stick spray or butter.

Step 2: Prepare the Stuffing

• In a medium saucepan, bring chicken broth to a boil and then remove it from heat. Stir in the stuffing mix and melted butter until the liquid is fully absorbed, creating a fluffy stuffing topping. Set aside for later.

Step 3: Cook the Broccoli and Chicken

• Steam or microwave the broccoli florets until tender (but not overly soft). If using frozen broccoli, make sure to thaw and drain any excess water. Set aside.
• If you haven’t already, cook and shred (or cube) the chicken. Leftover roasted or rotisserie chicken works wonderfully for this recipe.

Step 4: Assemble the Casserole Filling

• In a large mixing bowl, combine the cooked chicken, broccoli, rice, cream of chicken soup, sour cream, cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper.
• Mix thoroughly to evenly distribute all ingredients. The combination of sour cream and cream of chicken soup provides a rich, creamy base that binds everything together.

Step 5: Layer the Casserole

• Pour the chicken and broccoli mixture into the prepared casserole dish, spreading it evenly across the bottom.
• Fluff the prepared stuffing with a fork, then spread the stuffing evenly over the chicken and broccoli layer. The stuffing will create a savory, crispy top layer as it bakes.

Step 6: Bake

• Place the casserole dish in the preheated oven and bake for 30–35 minutes or until the casserole is bubbly and the stuffing is golden brown and crispy.