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4 (5 ounce) skinless, boneless chicken breasts
1 (10.5 ounce) can condensed cream of mushroom soup (such as Campbell’s)
1 tablespoon mayonnaise
1 pound broccoli florets, cooked
1 cup shredded Cheddar cheese
1 cup dry stuffing mix
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large pot; add enough water to completely cover chicken. Bring to a gentle simmer; cover tightly with a lid and cook until chicken is no longer pink in centers, about 15 minutes.
Transfer chicken to a cutting board. Cut into bite-sized pieces when cool enough to handle.
Combine condensed soup and mayonnaise in a bowl.
Place chicken into a 9x13-inch baking dish; layer cooked broccoli, soup mixture, and Cheddar cheese over top.
Sprinkle dry stuffing mix over top.
Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.
Serve hot and enjoy!
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