Preheat your oven to 375°F (190°C).
Place chicken breasts in a single layer in a greased 9×13 inch baking dish. Season with salt and pepper.
In a medium bowl, combine the stuffing mix and chicken broth, then spoon the mixture over the chicken breasts.
In another bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until smooth.
Spread the soup mixture over the stuffing-topped chicken.
Spread the drained green beans evenly over the soup mixture.
Sprinkle shredded cheddar cheese on top of the green beans.
Drizzle melted butter over the cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
Let the casserole cool slightly before serving.
Variations & Tips
For picky eaters, try using different vegetables like corn or broccoli instead of green beans. You can also use cream of celery soup for a different flavor profile. If you prefer a crispy topping, add some French fried onions or breadcrumbs during the last 10 minutes of baking. Feel free to customize the cheese to your family’s liking—Monterey Jack or mozzarella are great alternatives!
