1 rib celery, sliced
2 Tbl. butter
1/2 medium onion, chopped
4 cups chunked or cubed cooked chicken, about 3 – 4 chicken breasts (stewed with 1 bay leaf)
2 – 3 cups frozen broccoli florets, thawed and steamed to crisp-tender, as you like
1 can (10-3/4 ounces) condensed broccoli soup, undiluted
1 can (10 .5 oz.) cream of mushrooms soup
1/4 cup heavy mayo
1/3 cup milk
1/4 tsp. each: coarse ground black pepper and garlic powder
1 (6 oz.) box chicken stuffing mix, dry / do not prepare
2 cups shredded Mexican blend cheese, divided
Preheat oven to 350° F.Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 – 4 minutes until crisp-tender. Set aside.
In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender.
In large bowl, combine soups, mayo, milk, pepper, and garlic powder until creamy.
Stir in cooked chicken (*I stew the whole breasts in water with a bay leaf for 1 hour, then pull into chunks), broccoli, celery and onion with the butter, until creamy again.
Fold in DRY stuffing mix and 1 cup of the cheese.
Spoon into a sprayed baking dish, sprinkle top evenly with rest of cheese and bake, covered, for 30 minutes.
Uncover, and bake 5 minutes longer or until fully heated through and bubbly.