Chicken & Stuffing Bake

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Layers of seasoned chicken, creamy soup and stuffing all come together in this delicious Chicken and Stuffing Bake! This recipe has been a family favorite for years. 

Chicken Stuffing Bake has layers of seasoned chicken, creamy soup and stuffing.

Hello, friends! I need to tell you all about this Chicken and Stuffing Bake. It’s a recipe my Mom has made for years. It is so delicious and 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.

Chicken Bake with Stuffing

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. 😀 

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!

Chicken Stuffing Bake has layers of seasoned chicken, creamy soup and stuffing.
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4.86 from 71 votes

Chicken Stuffing Bake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Holly


  • 2 pounds boneless skinless chicken breasts, diced in 1-inch pieces
  • 2 cans (10.75 ounces, each) condensed cream of chicken soup (OR use my recipe below this card for my homemade cream of chicken soup)
  • 1/4 cup milk
  • 2 boxes (6 ounces each) Stove Top Chicken Stuffing mix
  • 1 ½ cups chicken broth


  • Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with non-stick spray.
  • Cut chicken breasts into one inch pieces. Lay out evenly in the bottom of prepared dish. Season with salt and pepper.
  • 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.
  • 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!


*Recipe updated 11/17/22 by adding a second box of stuffing.




Chicken Bake with Stuffing
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171 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. Teri, I had no idea about that either and I cook a lot and watch my share of cooking shows too. Thanks for the heads.

    2. 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. 5 stars
          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.

    3. The recipe I used called for 1/4 C milk. It’s in the oven as I write this.
      So i’ll share after dinner if anyones

  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.


      1. Hi, I have not tried freezing this dish myself, but I think it would freeze just fine.
        I would make it up until the baking point. Don’t bake. Wrap tightly in foil then freeze up to 3 months. When ready to cook, I would let it slowly thaw in the fridge for about 24 hours. Then bake as directed. Please let me know you if you try it! 🙂

    1. 5 stars
      I make this into freezer meala sall the time! Sorry for all caps, it won’t change 🙁

      I also Bake from FRozen and use rotissori chicken, leave it covered because Keep in kind it’ll take longer to bake

  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.

      1. 5 stars
        Looks amazing!! I’m prepping now And hope it comes out as beautiful as your picture! I think I’ll add a bag of mixed veggies to give it that pot pie vibe. Fingers crossed.

      1. I personally was going to make veggies on the side. This can also be a perfect thanksgiving left over dish and use turkey instead of the chicken. Yummmm

  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.

    1. Emma I love this idea. I was thinking the same exact thing for thanksgiving leftovers. I also love the cream of celery idea as i don’t like create of chicken condensed soup but was willing to try her homemade soup. I don’t eat pork, but i know my family would love ham in it. I was also going to cook some veggies to have on the side.

  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.

  12. 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!

  13. 3 stars
    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.

    1. 5 stars
      I don’t believe the directions say to make these stuffing ahead of time I think you were supposed to put the dry stuffing on top and then for the chicken broth over that some of the stuffings soak up the liquid

  14. 5 stars
    Second year I’m making this, although trying to reduce the sodium because I found it extremely salty, though delicious. Also, adding a cup of frozen peas this time. I use 2 packages of stuffing, increase the broth a little and split the recipe into two 8×8 pans, one to freeze

  15. I tried this tonight. Very good. Only thing I would change is only use 1 can of soup. I thought it was a little to soupy.

  16. 5 stars
    i made this, but i did not use the Soup, i used half cream cheese and sour cream with Chicken broth And chicken bouillon. ODDLY Enough, the second time i made this i got over conFident and did it from memory. Somehow I thought I was supposed to put in a cup of cheddar cheese. I was mistaken, but who knew, I aDded cheddar and muenster— it was delicious! That will be my adD moving forward one cup cheese!!

  17. 5 stars
    this was delicious!! I used loW soDIum canned soup, as I had Some on hand, and I threw in some green bEans to make it a one dish meal. I also took the foil off for the last 10 min to get a bit of browned, crisp to the stuffing. I’ve alrEady been Asked to make it again!!

  18. 5 stars
    I decided to make this tonight after looking for something quick. I totally botched it! Not on purpose lol. I don’t keep chicken broth on hand, but use knor chicken bullion instead. I added a bit too much 🙂 I had the chicken cut I p and in the pan when I discovered that I didn’t have any cream of chicken soup….crap! Time to improvise! I used cream of mushroom instead. No milk…so I added a little more water. I mixed the soup and broth together and added the stuffing. Mixed it all together and poured it on top. It turned out really good!! Can’t wait to try it the other way lol 🙂

    1. Sorry you feel it’s unclear. But the chicken is raw when you place it in the baking dish before cooking the casserole.
      (When any of my recipes require already cooked chicken I state that in the recipe.)

    1. 5 stars
      yes definitely use two boxes of stove TOP stuffing. I made the STUFFING per box directions before I mixed it all together. I mixed the two cans of soup with a half a can of MILK..MIXED till CREAMY. Mix the STUFFING, the raw chicken and the soup together then put it in the greased pan and bake. it won’t come out runny. I like it this way cuz it’s more of a hearty casserole.

  19. 5 stars
    This was a really easy recipe. I decided to add to it. First of all, I precooked my chicken, then I decided to add some pasta to it. In the bottom I put a layer of egg noodles, then the chicken, etc. I made a mistake that turned out awesome. when I grabbed my two cans of cream of chicken soup from my pantry, I opened the first and then realized, “oh shoot, this is cream of celery.”. I didn’t want to waste the soup so i decided to use one can of cream of celery and one can of cream of chicken. It was great!!! I’ll definitely be making this again. Thanks for posting the recipe and the picture you posted with it grabbed my attention, I knew I had to make it. I’m glad I did.

  20. I plan on making this for dinner tonight but ive heard DiFfereNt things from others. Do i have to cook the chicken breast before i Put it in the dish?

  21. My mother made this and put swiss cheese slices on the chicken before covering with the cream of chicken. Oh so good.

  22. 5 stars
    I saUteed onions and ceLery snd added and also used steamed broccoli.. ialso added cheese last 15 minutes of baking. Also used chicken broth and canned cream if chicken Soup.. was wonderful and eVen better the second day.

  23. 4 stars
    So I made this recipe tonight and it was amazing. I only had one can of chicken so I added a can of mushroom. Still tasted amazing but my topping didn’t look like yours. My topping basically melted into the casserole. Any suggestions?

  24. 4 stars
    this was good. the taste was A little strong in the gravy with the two cans of condensed soup…i think i might add a little more water next time as well since i couldn’t quite get all the stuffing covered. a few changes i made: i used whole boneless skinless thighs and kept the cooking time the same – they were so juicy! i also added minced garlic and roughly chopped onion over the chicken after i seasoned it. all in all i will definitely make this again, thanks for the recipe!

  25. 5 stars
    I had to change up the recipe to one can cream of chicken soup and one cream if mushroom soup. I used vegetable broth instead of chicken. Sprinkled handful of cranberries for color. Excellent flavor and easy:)

    1. I make this but use cream of mushroom soup and sour cream in place of milk. And no broth Been making this for my family for long time. I will have to try it this way. Love the recipes

  26. I made this for dinner the other night. It will be one that i will make again. I would prefer more of the stuffing, so, The only thing I think I will try different for the next time is to use 2 boxes of the stuffing mix. Layer the chicken, then a box of the stuffing, then layer per the recipe.

    Also made the French Onion Beef casserole for dinner tonight! It was a big hit! Thank you for all the wonderful receipes you post!

  27. This sounds delicious. I am busy during the day, so I put it in the crock pot so it will be ready after work. I used one can of cream of chicken and one can of cream of mushroom, because that’s all I had. I also didn’t have plain milk so I substituted butter Milk for the milk and since I didn’t have broth, I substituted boulon with heavy cream (instead of water). I may put it in the oven right before we’re ready to eat to try to get the stuffing a little brown, but if not, no one will know any different. I hope I didn’t mess it up with the butter milk and heavy cream …. we will see. Thank you for sharing the recipe!

  28. 5 stars
    Made this tonight and It got rave reviews from my boyfriend! I ended up juSt using 1 can of Soup, seasoned tHe chicKen wIth lots of extra spices, and Mixed the stuffing + broth toGeTher prior to putting it on top of The casserole. Great & easy recipe!

  29. 5 stars
    What a delicious, coMforting dish! We just polished the last bit off today and my husband was so pleased with it. Served with cranberry sauce and green beans – an early taste of Thanksgiving. 😀 Thank you very much for sharing such an easy, delicious dinner!

  30. 5 stars
    I make this almost every month. In
    Between The soup and stuff i add frozen veggies like you would in a pot
    Pie. OMG!!! Love it and heated up the next day with some butter on top
    It is a pot pie. IMO.

  31. 5 stars
    this is now a staple dish in our house!!! so easy to make and its super tasty! i do add a can of mixed veggies on top of the chicken just to get in some veggies!

  32. 4 stars
    Great recipe for the winter. I added velvetta cheese over the chicken. Then, Iadded soup and stUFfing. Very good and quick to do. Kids will love it.

  33. 4 stars
    I find it too soupy so I add an extra box of stuffing and problem solved… next time I’m going to try some broccoli or cauliflower in it!

  34. 4 stars
    Mine turned out wetter than I expected. I uncovered it & put it under the broiler until it browned up a bit. My hubby loved it

  35. 5 stars
    This was delicious I seasoned with onion mushroom soup mix and chicken base for a depth and doubled the stuffing with a lil extra stock instead of broth.

    Will definitely make again

  36. I’ve made a similar recipe many times in the past but used chicken breasts (not cut up) and put swiss cheese on the chicken before topping it with the soup and stuffing. This recipe makes me want to fix it for dinner tonight.

  37. 4 stars
    I’ve made something similar to this for many years. I put Monterey jack cheese over the chicken then i put the soup mixed with part white wine and part chicken broth. Then put stuffing mix and pour a stick of melted butter over the stUffing and bake. Delicious!

  38. Delicious!! I make this with a couple of tweaks. I use 1 can of cream of chicken and 1 can of cream of celery or cream of mushroom (i have also Used a 32oz jar Of chicken gravy) and I usually add a can OF drained green Beans.

  39. I seasoned with salt and white pepper, threw a small flat of sliced protabellas and a can of drained green beans over the chicken. did the rest as directed, spread some shredded cheddar cheese on for the 10 minute rest with the foil placed loose on it. came out great! Will definitely do this again!

  40. 5 stars
    This recipe is really good! First time making it I halved the recipe but used a whole box of stuffing mix and it turned out great. This time i’m using more chicken to follow the recipe, but i don’t have milk so i subbed chicken broth and 1/4 cup of sour cream. Yum!

  41. 5 stars
    Ive had this at a friends and was DELICIOUS. Some people in my family have dairy issues was wonDering if there was a dairy free ALTERNATIVE to the condensed milk

  42. There is so much you can do To this dish! I added a can of mixed veggies just To get my greens in 🙂 Great comfort dish, thanks for sharing!

  43. 5 stars
    I made this dish the other night. I only had one can of cream of chicken soup, so I used that plus one can of cream of mushroom soup. It turned out wonderfully! My husband, who is not fond of casseroles, actually said it was delicious and hope i will make it again . Of course I will! It is super easy and delicious! Thank you for the recipe.

  44. I used 3lbs of chicken breast, salt, pepper and garlic & herb seasoning. One can of cream of chicken, one can of cream of mushroom and about 12oz of sour cream. Mixed the soup with 12oz of mixed vegetables. I used 12oz of seasoned stuffing in a 10 x 15 casserole dish. Cooked it for 50 minutes. My wife loved it!! She things I am the greatest cook on the planet!!

  45. I have made this recipe at least a dozen times. It always comes out perfect! It is one of my fast and delicious dinners! Thank you for the recipe!!

  46. 5 stars
    I made this but used Sour cream INSTEAD of milk. I also used just one cup of chicken broth for the stuffing. I pre cooked the chicken in butter, garlic, sea salt and minced onion. I also added a can of corn to the mixture to make it a one bowl meal!!!!!

  47. 5 stars
    I use cream of broccoli or creAm of celery soup. I also put An extra box of stUffing on the bottom. I add some cheddar cheese and sour cream to the soups. Its delicious!

  48. 5 stars
    Love this recipe. I use it often. Have tried other recipes of yours and love them all. This is so easy and so good

  49. 5 stars
    I have made this a few times. Every time I add a vegie to it so it’s a one dish meal, it always comes out great!! I double the recipe bec my step boys are big boys lol! I use condensed soup if I only have one can then I add sour cream and it’s even better!!

  50. 5 stars
    I made this for supper yesterday and my family is still raving about it. I will definitely make this again.

  51. 5 stars
    I made this when I had left over fresh corn. I added to it just BEFORE I served it. It was very good BEFORE the corn was added, but I liked it even better with the corn!

  52. 5 stars
    I made this recipe this week and I used the stove top cornbread stuffing instead and it was delicious! My whole family love it! I’m Definitely going to make this Again! It was also one of the first recipes I’ve tried that actually turned out delicious, I don’t generally use recipes, I just wing it, and the food is always great but when I try new recipes they don’t really work out, so this has given me new hope for trying some other recipes! I highly recommend making mashed potatoes to eat with it, there’s extra sauce and it’s very flavorful so the potatoes balance it out! You could also make it with more chicken if you wanted to have extra leftovers! I used a baking dish that has a lid so it was still layered right for the next day. I covered with foil and reheated mine in the oven at 325 and it was like I made it fresh! I’m So glad I tried this one!

  53. 5 stars
    I prefer using thighs because I just like dark meat better. I also used a whole can (14 oz) of chicken broth only because there was no sense in wasting 2 oz. This is a Delicious meal! And so easy to make! I would consider making this instead of traditional dressing for thanksgiving. Yeah, it’s that good!

    1. Hi Shelby, yes you can use pre-cooked chicken. You won’t need to bake it for as long. Still make it as directed and cover with foil, but I would only bake for 25 minutes (or until heated through). 🙂

  54. 5 stars
    First i want to say i donot have my pc in caps.

    I do my chicken and stuffing crock pot
    i put 2 cans of cream of chicken soup, 2 cans of cream of celery soup
    mix add cut up chicken
    i use 2 boxes stuffing i also saute onion and celery in butter (i use plant butter)
    I add that to stuffing then i put the stuffing on top put lid on crock and let it cook on low over nite.

  55. 5 stars
    I always preseason my chicken. Instead of cream soups with milk I like to use creamy wild rice soup with no milk. Also will use cream of corn with milk. Can use any canned soup choice.

    1. yes you can use pre-cooked chicken. You won’t need to bake it for as long. Still make it as directed and cover with foil, but I would only bake for 25 minutes (or until heated through).

  56. 4 stars
    Very easy recipe. I did sprinkle poultry seasoning over the chicken for added flavor. I think next time I might use 1/2 Cup milk with the canned soup to make the consistency more like a sauce. I will also use about 1/2 cup more chicken broth and add some chopped onions.

  57. I make this but use cream of mushroom soup and sour cream in place of milk. And no broth Been making this for my family for long time. I will have to try it this way. Love the recipes

  58. 5 stars
    I must say this is a delicious recipe. I did do some tweaking I added Mozzarella cheese on top of the soup, but mixed one cream of chicken and one cream of mushroom soup. I also used pepperidge farm herb dressing because it’s what I had on hand. I just mixed the broth in the dressing a put melted butter on top. Simple and delicious! What more could you ask for!

  59. 5 stars
    I love this recipe! I make it all the time for my kiddos. for nights I don’t have an hour and my kids are starving I will use pre cooked rotisserie style chicken and it cuts the baking time in half!

  60. 5 stars
    Found your recipe a few years ago. My son asks for it. The only thing I do different is add celery and onions. Delicious!

  61. I made this for dinner along with the homemade cream of chicken soup, it turned out great ,Thanks for the recipe, will make again everyone loved it.

  62. 5 stars
    Loved, loved, loved the recipe. I had already purchased chicken breast and cut them into chunks for fast and easy preparation!! Thank you.

  63. 5 stars
    first time making this and made this exactly to the recipe so i can get the true taste. Used low sodium broth and no additional salt as canned soups tend to be saltly. This was delicious! A hit in my house and will be on the regular rotation! Thank you!

  64. 5 stars
    Love this! I should’ve halved the recipe for the 2 of us, but my chicken breasts were so big I decided to make the 9×13 size, The only thing I changed was the addition of some sauteed celery & some chopped water chestnuts for a little crunch. yummy!!!!!

  65. 5 stars
    I’ve made this many times, and it has become one of my go-to recipes for meal prep. I’ve made minor modifications to the base recipe that took this from great to outstanding.

    – Add 2tbsp salt-free poultry seasoning to the chicken
    – Omit milk
    – Add 6oz dried cranberries to the stuffing

    I’ve also experimented with using other condensed cream soups when I have those on hand and adding a 12oz bag of frozen mixed veggies between the soup and stuffing layers, and it still came out great.

  66. 5 stars
    If you love chicken or turkey and dressing like I do but not the necessary time for a weekday dinner—you will enjoy this dish! It is super easy. I dumped a package of frozen mixed vegetables on top of the diced chicken before topping with the soup mixture and voila it healthified it up some. Removed the cover and added 10 minutes to crisp up the stuffing like mom did on Thanksgiving. Hubs said he wants it for his birthday.

  67. 5 stars
    My husband and I love this recipe, and I often make half the recipe for dinner for the two of us. It is quick and easy to make and can be very versatile by using different vegatables and adding cheese. One evening I was going to make this for dinner and did not have any stuffing mix in the pantry. As I was making half the recipe I found a 5 ounce bag of seasoned croutons and substitued that for the stuffing mix. *Please note, if you are making the full recipe, you will need two bags of seasoned croutons. At the end of baking time, i turned on the broiler for two minutes to brown the top.. we enjoyed a delicious meal on a cold winter’s night without going out to the grocery store for stuffing mix.

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