broccoli chicken casserole

I know many people dread the end of Summer. I sympathize with them to an extent, but come every September, I'm more than ready to trade in shorts for sweaters. I also get excited for meals that were simply too hot to make for the past 4 months. The temps finally dropped this week - into the friggid 70s - imagine! - so I broke out the casserole dish and threw together an old standby, straight from the back of the Stove Top box. Here's what you'll need:

• 1 package of Stove Top stuffing (chicken), made per the box directions
• 1 lb. chicken
• 1 bunch of broccoli
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese

Begin by preheating the oven to 400 degrees. Cut the chicken into 1/2" cubes and sauté for just a few minutes in a non-stick pan with a little olive oil. You only have to get it about half way cooked, as the oven will take care of the rest.

In a casserole dish, combine the broccoli, chicken, soup, milk and cheese. Top with a heaping layer of stuffing, and bake for 30 minutes. I like to do 25 minutes covered, and 5 minutes uncovered. This will give the stuffing a nice, crispy toast at the end.

That's seriously it. That's the beauty of most casseroles - you seriously just toss everything together and throw it in the oven. Thirty minutes later  you get a delicious, Fall-appropriate meal.

Bon chappétit!