Chicken stuffing bake is the ultimate comfort food casserole. I love how everything comes together in one dish—juicy chicken, savory stuffing, and a creamy sauce all baked to golden perfection. It’s warm, hearty, and incredibly easy to throw together, especially on a busy weeknight. Whether I’m cooking for the family or meal prepping for the week, this dish never disappoints.
Why You’ll Love This Recipe
I love this recipe for how simple and satisfying it is. It uses pantry staples, takes minimal prep, and fills the kitchen with nostalgic, comforting aromas. The stuffing gets crispy on top and soft underneath, soaking up all the flavor from the chicken and sauce. It’s a full meal in one pan, and cleanup is quick too.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts, cut into bite-sized pieces
- Condensed cream of chicken soup
- Milk
- Chicken-flavored stuffing mix
- Chicken broth
- Salt and pepper
- Optional: frozen mixed vegetables or shredded cheese
directions
- I preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- I place the chopped chicken pieces evenly in the bottom of the dish and season them with salt and pepper.
- In a bowl, I mix together the cream of chicken soup and milk until smooth, then pour it over the chicken layer.
- I sprinkle the dry stuffing mix over the soup layer, spreading it out evenly.
- I pour the chicken broth over the stuffing, making sure it gets moistened across the surface.
- I cover the dish with foil and bake for 40-45 minutes, until the chicken is cooked through.
- For a crispier top, I remove the foil in the last 10 minutes of baking.
- Once it’s done, I let it rest for 5-10 minutes before serving.
Servings and timing
This recipe serves about 6 people.
Prep time: 10 minutes
Bake time: 45 minutes
Total time: 55 minutes
Variations
When I want to switch things up, I stir in a bag of frozen vegetables (like peas and carrots) between the chicken and soup layers for more nutrition. I’ve also added a layer of shredded cheese before the stuffing for a melty surprise. Swapping cream of mushroom or celery soup works too if I want a different flavor twist.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual servings or warm them in the oven at 350°F until hot. I sometimes add a splash of broth or milk if it looks a bit dry after storing.
FAQs
Can I use cooked chicken?
Yes, I can. If I have leftover cooked or rotisserie chicken, I just reduce the bake time to about 30-35 minutes since the chicken doesn’t need to cook through.
Can I make this ahead?
Definitely. I assemble everything, cover it, and refrigerate for up to a day. When I’m ready to bake, I just pop it in the oven—no changes needed.
Can I freeze this casserole?
Yes, I freeze it before baking, tightly wrapped. When I want to use it, I thaw it overnight in the fridge and bake as directed.
What can I use instead of cream of chicken soup?
I make a homemade version with a simple roux (butter, flour, chicken broth, and milk) if I want to skip the canned soup.
Can I make this dairy-free?
I can use a dairy-free cream soup and broth, and skip the milk or use an alternative like almond or oat milk.
Conclusion
Chicken stuffing bake is a cozy, no-fuss dinner that I keep in my regular rotation. It’s perfect for when I want something hearty and homey with minimal prep. Once it’s in the oven, I can relax knowing a warm and delicious meal is just minutes away.
Chicken Stuffing Bake
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
Description
Chicken stuffing bake is a cozy, one-pan comfort food casserole made with tender chicken, creamy soup, and savory stuffing. This easy chicken stuffing casserole is a quick weeknight dinner favorite that’s warm, hearty, and loaded with nostalgic flavor. Perfect for family meals or meal prep, it’s simple, satisfying, and ready in under an hour.
Ingredients
- Boneless, skinless chicken breasts, cut into bite-sized pieces
- Condensed cream of chicken soup
- Milk
- Chicken-flavored stuffing mix
- Chicken broth
- Salt and pepper
- Optional: frozen mixed vegetables or shredded cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Spread the chopped chicken evenly across the bottom of the dish and season with salt and pepper.
- In a bowl, mix the condensed soup and milk until smooth. Pour over the chicken.
- Evenly sprinkle the dry stuffing mix over the soup layer.
- Pour chicken broth over the stuffing to moisten it.
- Cover with foil and bake for 40–45 minutes, or until chicken is cooked through.
- Uncover during the last 10 minutes of baking for a crispier topping.
- Let rest 5–10 minutes before serving.
Notes
- Add frozen vegetables for extra nutrition.
- Mix in shredded cheese beneath the stuffing for a creamy, cheesy layer.
- Substitute cream of mushroom or celery soup for a flavor twist.
- Use cooked chicken to reduce bake time by 10–15 minutes.
- A homemade roux can replace the canned soup if preferred.
