Chicken & Stuffing Bake

CasseroleChickenDinnerEasyEatsMain CoursesavoryStuffing

This amazing dinner is so easy to whip up. Perfect for busy weeknightsTGIF, my friends! Gosh this has been a crazy week. First the ridiculously crazy elections and all the fighting that has come with it. (I’m still trying to avoid Facebook at all costs.) Then we had the unfortunate news that my brother-in-law’s father passed away from ALS. I was heart broken to hear Larry had passed. When I lived in Bullhead many many moons ago I had the pleasure of getting to know him and his wife Susie well. The Romney’s are all amazing people. I am praying for all of them during this difficult time, and am honored I’m able to be here in Arizona for the funeral.

On a better note, I need to tell you all about this Chicken & Stuffing Bake. It’s a recipe my Mom has made for years. This was definitely in my top 5 favorite dinners Mom would make for us. Layers of seasoned chicken, creamy chicken soup and stuffing come together in this comforting dish. You may already have your own version of this classic but I wanted to share the way I’ve made it through the years. First of all, I don’t use pre-cooked chicken like most of the recipes out there. I think it comes out way too dry. It’s so easy to just cook the chicken right along with everything else. It saves a lot of time and energy.

Another thing I wanted to mention is the alternative to using the canned condensed soups. I am not opposed to using them at all, but I know many are, so luckily I have a homemade version on my blog that equals two soup cans. It is a perfect replacement to use and it is really really good. It will just take you an extra 20 minutes or so to prepare then entire thing. Click this link here –> CONDENSED CREAM OF CHICKEN SOUP or the link below the recipe card. 😀 

My Mom has been making this for us for years. It is a family favorite!

I hope you all enjoy this one as much as we do! I like to serve a side of broccoli or corn with it and it makes one delicious dinner!

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4.3 from 3 reviews
Chicken & Stuffing Bake
 
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My Mom has been making this easy and delicious dinner for years! It's always been a family favorite. 🙂
Author:
Ingredients
  • 2 pounds boneless, skinless chicken breasts, diced in 1-inch pieces
  • 2 (10.75 ounce) cans condensed cream of chicken soup (see my recipe below this card for my homemade cream of chicken soup)
  • ¼ cup milk
  • 1 (6 ounce) box Stove Top Chicken Stuffing mix
  • 1½ cups chicken broth
Instructions
  1. Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with non-stick spray.
  2. Cut chicken breasts into one inch pieces. Lay out evenly in the bottom of prepared dish. Season with salt and pepper.
  3. In a medium bowl whisk together the condensed soups and milk. Pour mixture evenly over chicken. Sprinkle dry stuffing mix evenly over the top. Pour chicken broth over the stuffing mix- making sure to get as much of it covered as possible.
  4. Cover dish with foil and bake 40 to 45 minutes or until chicken is cooked through. Remove from oven and let stand 10 minutes before serving. Enjoy!

 

CONDENSED CREAM OF CHICKEN SOUP

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My Mom made this recipe for years and now I do as well for my family. They love it!


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52 thoughts on “Chicken & Stuffing Bake

  1. Because I’m not a cook and actually struggle with cooking, I didn’t realize that if you make your own homemade cream of chicken soup, then you would omit the cup of milk from the recipe that is mixed with the canned soup. Not understanding, I added the milk to the homemade version I made and ended up with a really runny dish! Oh well…..this is how I learn! You might want to give a heads up in your recipe that you should omit the cup of milk if using homemade soup. Thanks so much!

    1. This also can be made in the crockpot!! I’ve made it MANY times!! I don’t use milk in it though!! You should TRY it!! It’s literally dump, let it go and voila its sooo GOOD

        1. I’d leave out the milk, and make stuffing ahead with a little less water. I leave out the butter in stuffing. also, I use Campbells fiesta nacho cheese soup. It’s a tiny bit spicy, but I don’t like spicy food, and I love this. my family devours it.

  2. I made this recipe last week and absolutely loved it. I followed your recipe for making cream of chicken soup first and used it instead of canned. Everything tastes wonderful, but came out much runnier than pictures above. I was wondering if this just a quirk during a first run or if I made some mistake in the directions when I substituted the soup. Is the homemade version meant to be condensed? So I still need to add the milk to it before pouring over the chicken? Thanks for the great recipe!

  3. Just tried this recipe….HOLY CHEESE & CRACKERS! DELICIOUS! Came across the recipe on Pinterest and thought it looked yummy. Wow, one of the best casserole recipes I have found. And best of all it only took about 40 minutes to prep and cook. Love this one!❤

  4. Just wondering If I can have this pre-prepared keep it in the fridge raider for an hour and a half and then cook it when I need it.

    1. I had the same thought you did about pre-prepping it.I think if you pre-prep this and kept it in the fridge, I thinkthe stuffing would absorb too much liquid and become GUI possibly. It’s always worth a shot! My guess is if I did pre-prep it, I think I will do everything except sprinkle the stuffing mix on top.

    2. I THNK YOU COULD PREPARE EVERYTHING BUT LEAVE THE STUFFING OFF UNTILL YOU ARE READY TO BAKE…THEN SPRINKLE IT ON ..IVE MAKE A SIMILAR CASSEROLE..BUT IDF YOUR TIME CRUNCHED YOU AND ASLO MAKE THIS IN A CROCK POT..ON LOW FOR ALL DAY OR HIGH FOR QUICKER TIME…THE ONLY DIFFERENCE IS THE STUFFING DOESNT GET AS CRUNCHY BUT STILL NUMMY

  5. Just made this with the included recipe of the homemade cream of chicken – we added broccoli to make it an all in one meal. Everyone loved it. Thanks for the simply delicious recipe.

    1. I made this tonight and it was very good. I used savory herb stove top, doubling and making it in advance with the water and butter before spooning it on top and baking it. (So I didn’t add the chicken broth.) There was enough gravy I could’ve made mashed potatoes to go with. I ate it with cranberry sauce from the deli and it was so good! It was a mini thanksgiving tonight! Thanks for the recipe.

  6. Can you make this ahead of time in the morning – before baking and refrigerate to bake after getting home from work?
    Thank you!

    1. I haven’t tried making it in advance. The only thing I would worry about is the stuffing getting soggy. But maybe it would work. If you try it let me know how it turns out 🙂

  7. What would be your recommendation if I wanted to add carrots or broccoli to this? I just would like to put in some sort of vegetable, but wondering if I would need to alter the recipe at all. Thanks!

      1. I used canned chicken; I put a can of mixed veges on top of the chicken, and I put the soup on top of that. I have also used frozen vegetables. It was delicious. I don’t know if the broccoli would over cook or not.

  8. This was a winner in my house. All three kids happily finished their plate, which is a rare occurrence in this house. For those who asked, if you use the homemade condensed soup recipe, you don’t need the milk or the broth mentioned in the casserole recipe.

  9. I have been making a similar recipe for over thirty years. I have used cooked chicken or leftover Thanksgiving turkey. I have also used cream of celery soup. I layer my meat and stuffing. I top it with the soup. I love to use this recipe after Thanksgiving to use up the leftovers. I make too much stuffing, on purpose. HA! It can be prepped ahead of time and kept in the refrigerator for a couple of hours. I would add the soup after you remove it from the refrigerator. I have added in vegetables and have even added in some ham. I have mixed cream cheese in with the soup, too. Thanks for sharing this recipe. My family has loved it for years and it’s nice that others can enjoy it, too.

  10. What a great recipe! I made your condensed soup to go along with this casserole. I am grateful I read the reviews before I made it because I left out the milk for this recipe because I had made my condensed soup. This was a complete success! The recipe is well written and very easy to follow. This one is a keeper. Thank you!

  11. I have been making a version of this for many many years
    My receive is with whole chicken breasts,cover with a slice of Swiss cheese,pour the cream of chicken soup thinned out with wa little water,put stovetop on top and then drizzle on top with melted butter before cooking it.
    It a fantastic major meal . Also freezes well if any is left..I always make extra and freeze in individual bags. Great when you don’t want to cook.
    Enjoy.

  12. I liked this but it was very runny. It tasted good but I’d make it again and use one can of soup and mix the stuffing before putting it over the chicken.

  13. I’ve been meaning to make this for awhile and finally did tonight… my super picky husband couldn’t stop raving about how tasty it was! Thanks for the great, easy recipe!

  14. I made this as well. I used 2 cans of Campbells Fiesta Nacho Cheese soup. it’s a little spicy, but not too hot, I promise. mine was also runny. I agree, make up stuffing first, and I’d use less water when I make stuffing. I’d also leave out the milk. Soup seems too thick, but it softens when heated. also, I have a 13 x 9 inch slow cooker. I just love it. Got it at WalMart, around $50. one hour on high, 4 or, 5 hours on low. you can change up this recipe.

    put stuffing down 1st, then cooked or canned chicken, then one can fiesta Nacho cheese soup mixed with a cup or so of sour cream on top. bake 350 for 30 to 40 mins. this is a super fast meal to make. make it ahead and keep in frig til ready to cook. and my family devours it every time I make it.

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