Chicken & Stuffing Bake
Chicken & Stuffing Bake contains layers of tender chicken, creamy soup, and savory stuffing. A comforting weeknight meal and holiday dinner.
My Chicken and Stuffing Bake is a classic family favorite, passed down from my mom. It is in my top 5 favorite dinners she ever made for our family. Layers of seasoned chicken, creamy chicken soup, and fluffy stuffing come together in this incredible dish. This comfort food casserole is ideal for weeknight dinners, holiday meals, or any time you want a hearty and delicious family dinner.
You may already have your own version of this classic, but I wanted to share the way I’ve made it through the years. Firstly, 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. This also saves you a lot of time and energy, which is great for big holidays like Thanksgiving and Christmas. You can also make this chicken and stuffing bake ahead of time to give you some peace of mind!
CHICKEN & STUFFING BAKE
If you prefer to skip canned condensed soups, I’ve got a homemade version on my blog that replaces two cans perfectly. It’s flavorful, creamy, and worth the extra 20 minutes of prep for this Chicken and Stuffing Bake. You can check it out here: Homemade Condensed Cream of Chicken Soup or the link below the recipe card. I love pairing this chicken stuffing casserole with broccoli or corn for a complete family dinner that everyone will love. It’s also a smart way to use leftover Thanksgiving stuffing, transforming it into an easy, delicious weeknight meal.
Find my expert tips on how to make chicken & stuffing bake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Chicken & Stuffing Bake Recipe:
- Simple & Satisfying Bake: With just a few pantry staples, this casserole is a quick, hearty, and delicious meal that will become a family favorite.
- Comfort Food: This holiday casserole combines tender, juicy chicken with creamy soup and savory stuffing for the ultimate cozy casserole.
- Make It Year-Round: Whether it’s a busy weeknight dinner or a comforting holiday meal, this easy chicken casserole comes together in one dish for minimal prep and maximum flavor.
- Juicy Chicken: Cooking the chicken directly in the casserole keeps it tender and flavorful, avoiding the dryness that often happens with pre-cooked chicken.
- Customizable: Swap canned soups for a cream of chicken soup or add your favorite herbs for extra flavor. This casserole is versatile and family-friendly.
Ingredients
- 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
Instructions
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 the 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!
Servings
Serves 6.
Storage and Reheating
Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 1–2 minutes, or reheat the entire casserole in a 350°F oven for 15–20 minutes until heated through.
Holly’s Tips for The Best Chicken & Stuffing Bake:
- Use Fresh Chicken Breasts: Dicing raw chicken breasts and baking them in the casserole ensures tender, juicy pieces instead of dry, pre-cooked chicken.
- Moisten The Stuffing: Pour the chicken broth evenly over the dry stuffing mix to ensure it absorbs liquid and becomes perfectly soft and flavorful.
- Boost The Flavor: Season the chicken with salt, pepper, and optional herbs like thyme or rosemary to boost flavor in this easy stuffing casserole.
- Cover While Baking: Keeping the casserole covered with foil prevents the stuffing from drying out while allowing the chicken to cook evenly.
- Rest Before Serving: Let the casserole stand 10 minutes after baking to let the flavors meld and the dish set for easier serving.
Frequently Asked Questions:
Yes, assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
While possible, baking raw chicken in the casserole keeps it juicier and more tender than pre-cooked chicken.
To make Chicken & Stuffing Bake dairy-free, substitute the condensed cream of chicken soup with a dairy-free version or homemade alternative, and use plant-based milk. This keeps the casserole creamy and flavorful without any dairy.
To make Chicken & Stuffing Bake gluten-free, use a gluten-free stuffing mix and ensure the condensed cream of chicken soup or your homemade version is labeled gluten-free. This keeps the casserole safe for gluten-sensitive diets without sacrificing flavor.
Similar Recipes
Craving something similar? Make my Italian Chicken & Stuffing Bake.
Can’t get enough of holiday stuffing? My Cheesy Stuffing Casserole is just as delicious.
In the mood for something different? My Stuffing-Topped Pork Chops are a flavorful recipe perfect for Sunday dinners or easy weeknight family meals.
Looking for a delicious holiday dish? My Turkey & Stuffing Roll Ups are Thanksgiving Leftovers Panini ideal for Thanksgiving and Christmas spreads.
Have you made this Chicken & Stuffing Bake recipe? 🍗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenandStuffingBake #HolidayInspiredRecipe #LifeInTheLofthouse
Chicken & Stuffing Bake
Ingredients
- 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
Instructions
- 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!
Notes
Recipe for: Homemade Condensed Cream of Chicken Soup.
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Looks delish, can’t wait to make this. Looks super easy too!
thank you. I made it today for dinner a d my mother and I loved it. Will make again.
This is one of my husbands favorite dishes and his go to for his birthday request!
Simple and delicious – thanks!
Can’t wait to try this. Thanks
Can you substitute water for chicken broth on this? Am making this but do not have broth on hand. 🙂
I saw another recipe that said 2 cans soup mixed with 2 cups milk. Why don’t you try that.
Next time use butter!
absolutely great recipe !! I added French fried onions on top fir 5 minutes at the end..Huge family favorite !!
I just made this for my supper for my family it was super easy
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!
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.
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
Michelle, you don’t use the milk at all? With either homemade or canned soup?
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.
When you make it in the crock pot do you pre cook the chicken?
I don’t pre-cook my chicken when I use the crockpot, I put it on low for 6 hours and it’s perfect
Are we suppose to preseason the chicken?
I can’t wait to try this! I’m going to add broccoli and cauliflower.
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 interested.lol
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!
No, you do not add additional milk if making the homemade version of the soup.
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!❤
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.
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.
I used cream of corn instead of the soup and it was the beSt will surel make again
I wish i had read your comment before cooking. The corn sounds delicious.
i always completely prep this the night before, it always turns out perfectly.
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
Would I be able to freeze this? If so, what should I do? Thank you!
I was wondering as well…….can I freeze this dish?
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! 🙂
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
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.
I made this and had guests, everybody like the dish and will make it again. Thanks for. Printing an easy and DELISH meal.
if i need to doible this recipe, what size pan would i use?
If doubling, you’ll need to use two 9×13-inch baking dishes and just make one recipe per pan. 🙂
I like stuffing. If I doubled the amount of stuffing, would I double the amount of broth?
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.
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.
I always add mixed veggies as well!
So yummy!
The picture shows mixed vegetables….not on recipe…is that picture for this recipe????
I don’t see any vegetables. I think you’re seeing the dried herbs in the stuffing.
There are vegies in the stuffing mix.
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
Can you make this ahead of time in the morning – before baking and refrigerate to bake after getting home from work?
Thank you!
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 🙂
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!
I think you could easily add a cup or two of any cooked veggie you’d like. I think broccoli would be amazing in this!
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.
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.
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.
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.
Making this dish for the first time right now.cant wait to see how it turns out! Looks and smells YUMMY
This was so easy and good!
Can you use leftover chicken instead of raw chicken.
I’m trying it tonight w boiled chicken
I made this tonight. It was great! I used whole skinless thighs. Delicious!
One of my family favorites! Thanks for sharing.
Make this is my elderly mother and my family everyone loved it it is definitely a repeat
Great recipe! I added a steam pack of veggies to add a pot pie spin on it.
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!