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.
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
DELICIOUS! The whole family was raving about it
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!
This was Amazing. Delicious. The perfect quick comfort meal. I wish I could share a photo.
I am going to be trying this tonight but with a bag of peppridge Farm stuffing I will let you all know
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
Hi Diane! For a dairy-free alternative you can use almond milk + a little sugar OR coconut milk + a little sugar. 🙂
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!
I cannot figure out how to print it?
Hi Heather, there is a print button under the photo on the recipe card. 🙂
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.
Made this for supper, it was delicious
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!!
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!!
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!!!!!
Just put in the oven. One thing I added was some frozen mixed veggies. After we have had it I will rate it.
I made this today and it’s absolutely delicious. I put mxed veggies and cheddar cheese in as well.
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!
Love this recipe. I use it often. Have tried other recipes of yours and love them all. This is so easy and so good
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!!
I made this for supper yesterday and my family is still raving about it. I will definitely make this again.
Do i pre cook the cHicken?
No
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!
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!
I got pretty picky kids. And they love it
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!
Can you use Rotisserie chicken instead of uncooked? Do liquids or cook time change?
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). 🙂
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.