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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Really very good, layer over mashed potatoes!! Yum
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.
This sounds good, ima have to try your way next time.
How long should I bake if I am using chicken already cooked?
I would bake it for about 25 minutes or until warmed through! 🙂
Made this last night. Very delicious. Used rotisserie chicken. 5 stars
Use sour cream instead of milk – you’ll thank me and also use about 1/2 cup… yum!
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!
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.
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
I added an onion to the top before baking. It’s one of my favorites.
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
Awesome recipe! Has become a staple for us 🙂
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.
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!!
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!!
Can i use homemade stuffing with this rather than the box mix?
Yes you can definitely use homemade stuffing instead of the box mix. I would use around 2 to 3 cups of homemade stuffing. 🙂
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 🙂
I added carrots and potatoes. so yummy
The recipe is UNCLEAR, is the chicken cooked or raw?
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.)
Thank you for the clarification. I was confused also and had to scroll through all of the comments to be sure!
Quick and easy. My family likes it also. I use 2 boxes of stove top.
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.
Do i need to cook the chicken first?
Or can i put it in the pan raw to bake?
It goes in raw 🙂
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.
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?
In my recipe it states to use raw chicken. No need to cook the chicken first.
My mother made this and put swiss cheese slices on the chicken before covering with the cream of chicken. Oh so good.
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.
Yum! I love the sound of your additions. I’ll have to try those next time!
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?
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!