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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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:)
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
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!
I like the sound of cranberries for color
Was super yummy. I will add some peas and other veggies to it next time and i think it will be perfect.
Made this for the first timE tonight and It was DELICIOUS!
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!
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!
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!
I added a layers of mashed potatoes before the chicken and my family devoured it all!
I add ripped up swiss cheese over the chicken pieces. It gives it a nice add in.
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.
This was delicious and easy. I used Costco cooked chicken and it was so good and yummy!
Can anyone tell me if they have frozen leftovers and how the casserole did after thawing and reheating? thanks!
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!
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.
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!
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
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
ThIs dish is a hit for us. Will be Making it more often.
Delicious…We had this for dinner tonight. Loved that it had a nice creamy sauce.
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.
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!
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.
Do you cooK thE chicken before you put it into the casSerole?
No, I put the chicken in raw. 🙂
Thank you so much for the recipe it was wonderful.
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!