Saturday, 6 October 2012

Stuffing-Topped Broccoli and Rice Casserole

It's finally the Thanksgiving long weekend and I couldn't be happier! If there was ever a time when I needed a break from school and everything, now would be that time.

To say that this weekend will be completely relaxing is a bit of an overstatement. I mentioned in my last post that the boyfriend and I are cooking Thanksgiving dinner for some friends. Well, our quaint little group has somehow morphed into a 12-person roster, which is fine, but there is a lot of prep work to do before our Sunday feast so we're scrambling a little bit right now.

Still, we're both really excited about making our first real turkey dinner together, so I'm just hoping all goes well!

I decided to take a quick break from the craziness in the kitchen to write a little post. Sadly, I don't have many "Thanksgiving-y" recipes to share with you (I'll post my two Thanksgiving dessert recipes after the dinner!), but I had made this a while ago and I figured it could be a potential use for any leftover stuffing you might have from your own dinners.

The recipe uses stove-top stuffing, but I think homemade stuffing would taste even better. This casserole is super easy and is great for feeding lots of people, or saving for leftover lunches.

Hope everyone enjoys their long weekends and has a great dinner with family and friends!

Also, quick shout out to all my friends and family back home. Missing you all and wishing I could be sharing Thanksgiving dinner with you! Love you, thinking of you, and hope you have a great day :)

Older Posts: Garlicky Chicken-Scallion Stir-Fry

Stuffing-Topped Broccoli and Rice Casserole
Bake Time: 45-50 minutes        Yields 8-10 servings

1 package stuffing mix (or homemade stuffing)
2 cans (10.75 oz each) condensed cream of chicken soup, undiluted
1 cup water
3 Tbsps sour cream
3 1/2 cups chicken, cooked and cubed
2 cups rice, cooked
2 1/2 cups broccoli, cooked

1) Preheat oven to 350 F. Grease a 3 quart baking dish, set aside.
2) Prepare stuffing mix according to directions on package. If using homemade stuffing, skip this step.
3) In a bowl, combine soup, water abd sour cream until blended. Stir in chicken, rice and broccoli.
4) Transfer mixture to prepare baking dish. Top with stuffing.
5) Cover and bake for 30 minutes. Uncover, and continue baking for 15-20 minutes or until bubbly.

(Recipe adapted from Taste of Home's Casserole Cookbook)


  1. This looks amazing, and definitely has me upset I'll be missing Thanksgiving this year because I'll be in Spain! :( I'll just have to make this to get my Thanksgiving food fix!

  2. This looks fantastic! I had so many Thanksgiving dinners, I woke up full every morning. That's how much eating was going on.