12 oz. bag frozen broccoli florets, thawed
10 oz. can cream of mushroom soup
6 oz. box cornbread stuffing
12 oz. Velveeta or cheddar cheese, cubed
1 1/2 c. chicken broth
1/2 t. garlic powder
salt and pepper, to taste
Place cornbread stuffing in a microwaveable bowl and pour chicken broth over
it, stirring together until stuffing is moistened. Place in microwave and cook
for 3 minutes, or until liquid is absorbed. Transfer stuffing to lined crockpot,
then add broccoli, mushroom soup, & Velveeta. Season with salt, pepper, and
garlic powder. Stir to combine, cover and cook on low for 2-3 hours, or until
broccoli is tender. Serve hot and enjoy.
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