A delightful and creamy chicken and broccoli casserole, perfect for a comforting family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Boil the chicken breasts in a large pot of salted water until fully cooked, about 20 minutes. Let them cool slightly, then shred into bite-sized pieces.
Shredding the chicken while it's warm is easier and gives a better texture.
Steam the broccoli until tender but still vibrant green, about 5 minutes.
Avoid overcooking the broccoli to maintain its color and nutrients.
In a mixing bowl, combine the mayonnaise, cream of chicken soup, and lemon juice to create the sauce.
Mix thoroughly to ensure a smooth and even sauce.
Layer the shredded chicken and steamed broccoli in a casserole dish.
Distribute the ingredients evenly for consistent flavor in every bite.
Pour the sauce over the chicken and broccoli, spreading it evenly.
Gently tap the dish to help the sauce settle into the layers.
Mix the stuffing mix with melted butter and sprinkle it over the casserole.
Ensure the topping covers the entire surface for a crispy crust.
Bake the casserole covered for 30 minutes, then uncover and bake for an additional 15 minutes to brown the top.
Let the casserole rest for a few minutes before serving to set the layers.
Serve warm and enjoy your creamy chicken and broccoli bake.
Pair with a side salad or bread for a complete meal.
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