Directions:
Preheat oven to 350°F and grease a 9×13 baking dish.
Layer the shredded chicken in the dish.
Mix cream of chicken soup with a splash of water or milk, then pour over chicken.
Add steamed broccoli florets.
Sprinkle stuffing mix evenly on top.
Top with shredded cheddar cheese.
Bake for 25-30 minutes until cheese is bubbly and golden.
Let sit for a few minutes before serving.
Double Crunch Honey Garlic Chicken Breasts
Whenever I make this, my husband is over the moon; it’s his weakness.
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