Chicken and Broccoli Stuffing Bake

Instructions

1. 1

   Preheat the conventional oven to 190°C (375°F), with a rack in the middle. Use a 23 x 33 cm (9 x 13 inch) baking dish with at least a 3-litre capacity.

2. 2

   In a large bowl, stir together the condensed soup, sour cream and black pepper. Fold in the broccoli, using small frozen florets straight from the freezer.

3. 3

   Cut the raw chicken into 2 cm (¾ inch) pieces. Stir it into the broccoli mixture and spread evenly in the baking dish.

4. 4

   In a separate bowl, stir the dry seasoned boxed stuffing mix with the cold chicken broth until evenly moistened. Spread it loosely over the chicken mixture without pressing it down. Cut the butter into small pieces and distribute over the stuffing.

5. 5

   Cover the dish tightly with foil and bake at 190°C (375°F) for 40 minutes. Carefully remove the foil, keeping clear of the steam, and bake uncovered for another 20 minutes, until the topping is golden and the filling is bubbling. Check several chicken pieces near the centre with a food thermometer: they must reach at least 74°C (165°F). If necessary, cover again and continue baking in 5-minute increments until they reach that temperature.

6. 6

   Let the casserole stand for 5 minutes, then divide into four portions.