Chicken and Stuffing Bake is a hearty, comforting dish that combines tender chicken breasts with fluffy, flavorful stuffing all baked together in one pan. The crispy tops of the stuffing add a nice texture, while the juicy chicken stays moist, making every bite satisfying and homey.
I love making this dish on a chilly evening when you want something simple but cozy. One of my favorite things about it is how easy it is to throw together – you can use a store-bought stuffing mix and still end up with something that tastes like you spent hours in the kitchen. I also like to sneak in some extra herbs or veggies to give it a little personal touch without any extra fuss.
Serving it warm right out of the oven with a side of steamed green beans or a crisp salad makes for a full meal the whole family enjoys. This bake reminds me of weekend dinners where everyone gathers around the table, sharing stories over a hearty plate. It’s one of those dishes that feels like a hug on a plate – simple, tasty, and always a crowd-pleaser.
Key Ingredients & Substitutions
Chicken Breasts: I prefer boneless, skinless chicken breasts for quick cooking and easy eating. You can swap with chicken thighs for juicier, more flavorful meat, though they may need a little extra cook time.
Cream of Chicken Soup: This adds creaminess and flavor to the sauce. If you want a lighter option, try homemade roux with chicken broth and a splash of milk or cream, or use cream of mushroom soup for a different twist.
Stuffing Mix: Store-bought dry stuffing mix works well and saves time. You can mix in dried herbs or sautéed veggies to boost the flavor. For a gluten-free option, use cornbread stuffing or gluten-free bread crumbs.
Butter: Melted butter keeps the stuffing moist and helps it brown on top. You can substitute with olive oil for a lighter or dairy-free version, but the flavor will change slightly.
How Do You Get the Stuffing Crispy and the Chicken Juicy?
The key to this bake is balancing moisture so the stuffing crisps without drying out the chicken. Here’s how I do it:
- Mix cream of chicken soup and broth to create a sauce that keeps chicken moist.
- Press the buttered stuffing firmly on top to help it brown evenly.
- Bake uncovered so the heat crisps the stuffing’s top while keeping the moisture underneath.
- Check the chicken doneness with a thermometer (165°F) to avoid overcooking.
Let the dish rest a few minutes after baking. This helps the juices settle, keeping the chicken tender and the stuffing flavorful.
Equipment You’ll Need
- 9×13-inch casserole dish – I like this size because it comfortably holds all the ingredients and bakes evenly.
- Mixing bowls – for combining the chicken, soup, and stuffing; easy to stir everything together.
- Measuring cups and spoons – helps keep the ingredients just right, no guessing needed.
- Baking spoon or spatula – to spread the stuffing evenly over the chicken and liquids.
- Oven – essential for baking and achieving that golden, crispy topping.
Flavor Variations & Add-Ins
- Use cooked, crumbled bacon in the stuffing mix for extra smoky flavor and crunch.
- Mix diced vegetables like carrots, celery, or mushrooms into the stuffing for added texture and nutrition.
- Swap out herbs; try sage or rosemary instead of thyme for a different aroma and taste.
- Add shredded cheese on top during the last 10 minutes of baking for a cheesy, bubbly crust.
Chicken and Stuffing Bake
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts, cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 2 cups stuffing mix (dry)
- 2 tablespoons butter, melted
- 1/2 cup diced onion (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme or mixed herbs
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This Chicken and Stuffing Bake takes about 10 minutes to prepare and roughly 40 to 45 minutes to bake in the oven. So, total cooking time is about 50-55 minutes from start to finish – quick and easy for a comforting meal!
Step-by-Step Instructions:
1. Prepare Your Oven and Chicken:
Preheat your oven to 375°F (190°C). In a large bowl, toss the cubed chicken with salt, pepper, garlic powder, and thyme until well coated.
2. Mix the Creamy Sauce:
In a separate bowl, combine the cream of chicken soup and chicken broth. Stir well until smooth and creamy.
3. Assemble the Dish:
Lightly grease a casserole dish with spray or butter. Spread the chicken evenly in the dish. Pour the creamy soup mixture over the chicken, making sure it covers all the pieces.
4. Add the Stuffing Topping:
In another bowl, mix the dry stuffing with the melted butter. For extra flavor, stir in the diced onions if you like. Then, spread the stuffing mixture evenly over the chicken and sauce, pressing it gently to form a nice layer.
5. Bake to Perfection:
Bake the casserole uncovered for 40 to 45 minutes, or until the chicken is fully cooked (no longer pink inside) and the stuffing on top is golden brown and crispy.
6. Final Touches:
Take the dish out of the oven and sprinkle fresh chopped parsley on top for a pop of color and freshness. Serve warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture so the sauce doesn’t get watery.
Can I Make Chicken and Stuffing Bake Ahead of Time?
Absolutely! Assemble the dish up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed since it’s chilled.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the stuffing crispy.
Can I Add Vegetables to This Bake?
Definitely! Diced carrots, celery, or mushrooms mix well into the stuffing layer or the chicken mixture to boost flavor and nutrition without extra fuss.
