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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Easy peasy and delicious!
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.
Want to know if i can boil the chicken breasts then shred it before putting it in stuffing and bake it?
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).
Absolutely delicious! My family of five ate the whole dang casserole in one sitting! So much for having leftovers!
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.
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
love the chicken and stuffing.
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!
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!
super easy, super yummy!
Found your recipe a few years ago. My son asks for it. The only thing I do different is add celery and onions. Delicious!
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.
Loved, loved, loved the recipe. I had already purchased chicken breast and cut them into chunks for fast and easy preparation!! Thank you.
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!
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!!!!!
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.
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.
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.
my boys ate the whole pan and asked if I made 2 pans of it. was a real hit at our house
Easy, classic recipe! I like to add some onions and celery to the stuffing. You can also add a layer of green beans over the chicken to add some veggies.
If you make the homemade soup do you still add the milk and broth from this recipe?
Yes, you still add the milk and broth. 🙂
DELISH!
Made as written, absolutely wonderful! Cannot wait for leftovers to bring to work for lunch!
I made this using the homemade chicken soup recipe! After I made the soup, I folded everything together into a large bowl so it was nice and mixed. So yummy!
A side note: I find the flavoring of stove top stuffing too much, so I substituted with a bag of pepperidge farm herb seasoned cubes.
excellent recipe!