Chicken and Stuffing Bake Recipe: Easy 7-Ingredient Winner

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If there’s one dinner that can rescue a chaotic weekday (and make your kitchen smell like a warm, cozy hug), it’s this Chicken and Stuffing Bake Recipe. It’s creamy, comforting, and ridiculously simple—like the casserole version of “I’ve got you.” And yes, it’s one of those meals where you’ll look like you tried way harder than you actually did.

This is the kind of bake I lean on when life is loud: work emails, laundry mountains, kids asking what’s for dinner while you’re still figuring out what day it is. The good news? This casserole practically cooks itself once it’s in the oven. You just layer, bake, and accept your new title: Comfort Food Hero.

Why You’ll Love This Chicken and Stuffing Bake Recipe

Minimal prep, maximum comfort. A few bowls, a casserole dish, and you’re in business.
Creamy + crispy in one bite. Tender chicken underneath, buttery stuffing on top.
Family-friendly. Picky eaters tend to approve (and if they don’t, more leftovers for you).
Easy to customize. Add veggies, bacon, mushrooms—this bake is flexible like yoga pants.

Ingredients You’ll Need

Here’s what you’ll need for this Chicken and Stuffing Bake Recipe (most of it is pantry-friendly, which is honestly the best kind of recipe):

Main Ingredients

4 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 box stuffing mix (about 6 oz.) (seasoned herb stuffing is especially cozy)
1 can condensed cream of chicken soup (10.5 oz.)
Optional swaps: cream of mushroom or cream of celery
½ cup sour cream
1 cup chicken broth
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried thyme (or your favorite dried herbs)
Salt and pepper, to taste
½ cup shredded cheddar cheese (optional) (but let’s be real… cheese is rarely a bad idea)
¼ cup chopped fresh parsley (optional) for garnish

Optional Add-Ins (a.k.a. the “Make It Yours” Crew)

Vegetables: green beans, peas, carrots (cooked or steamed first)
Bacon: crumbled for smoky goodness
Mushrooms: sautéed for an earthy, savory boost

How to Make Chicken and Stuffing Bake Recipe

Step 1: Preheat the Oven

Set your oven to 375°F (190°C). This gives you the perfect balance: chicken cooks through, stuffing gets golden, and nobody’s waiting forever.

Step 2: Season the Chicken

Season the chicken with:

salt
pepper
garlic powder
thyme (optional but highly recommended)

Place the chicken breasts in a single layer in a 9×13-inch casserole dish.

Step 3: Brown the Chicken (Optional, But Tasty)

If you want extra flavor, brown the chicken in a skillet with a little olive oil:

3–4 minutes per side, just until golden

This step isn’t required, but it adds a little “I totally planned this” energy to the final dish.

Step 4: Mix the Stuffing

In a bowl, combine:

stuffing mix
chicken broth
melted butter

Stir it together and let it sit for a minute so the stuffing can soak up that buttery broth like it’s at a spa day.

Step 5: Make the Creamy Sauce

In another bowl, mix:

cream of chicken soup
sour cream

Stir until smooth and creamy.

Step 6: Assemble the Casserole

Spread the soup mixture evenly over the chicken.
Spoon the prepared stuffing mixture on top.

Try to cover the chicken as evenly as possible—think “blanket of comfort,” not “stuffing mountain avalanche.”

Step 7: Bake

Cover with foil and bake 25 minutes.
Remove foil, sprinkle cheddar cheese on top (if using), then bake 10–15 minutes more until bubbly and golden.

Chicken should reach 165°F internally if you’re checking with a thermometer (highly recommended for peace of mind).

Step 8: Rest, Garnish, Serve

Let it cool for about 5 minutes, garnish with parsley if you’re feeling fancy, and serve.

Cooking Tips for the Best Chicken & Stuffing Bake

Don’t skip the broth + butter combo. That’s what keeps the stuffing moist instead of “crumbly desert toast.”
Use thighs if you want extra juicy chicken. They’re more forgiving if your oven runs hot or your day runs chaotic.
Want more sauce? Add an extra splash of broth or stir ¼ cup milk into the soup mixture.
If your stuffing looks too thick: don’t panic—it’s just extra comfort waiting to happen. Add a few tablespoons of broth and fluff it.
Add veggies for a one-dish meal. Cooked green beans or peas slide right in without drama.

A Little Real-Life Moment From My Kitchen

This Chicken and Stuffing Bake Recipe is one of those meals I make when I’m tired but still want dinner to feel like dinner—warm, filling, and a little nostalgic. I first leaned on it during a week where every day felt like a to-do list wearing a trench coat. I needed something cozy that didn’t ask me to chop seventeen things or babysit a pan.

It came out of the oven bubbling and golden, and suddenly the house smelled like I had my life together. (Spoiler: I did not. But the casserole didn’t need to know that.)

Chicken and Stuffing Bake Recipe in a ceramic casserole dish with creamy chicken, golden toasted stuffing cubes, and a rosemary garnish. — Chicken and Stuffing Bake Recipe baked until bubbly and golden, topped with crisp stuffing cubes and fresh herbs for the coziest dinner.

FAQs About Chicken and Stuffing Bake Recipe

Can I use chicken thighs instead of breasts?

Absolutely. Thighs come out juicier and are less likely to dry out. Just make sure they’re cooked to 165°F.

Can I add vegetables to this bake?

Yes! Green beans, peas, carrots, or even broccoli work well. For best results, use cooked or steamed veggies so they don’t release too much water while baking.

What can I use instead of cream of chicken soup?

Cream of mushroom or cream of celery both work great and still give that creamy casserole vibe.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave or in the oven at 350°F until warmed through.

Can I make this ahead of time?

Yes. Assemble it (don’t bake), cover tightly, and refrigerate up to 24 hours. When ready to bake, let it sit at room temp for about 15 minutes, then bake as directed (you may need a few extra minutes).

Can I freeze Chicken & Stuffing Bake?

You can, though stuffing can soften a bit after freezing. Freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge and bake until hot and bubbly.

Cozy Dinner Wins Start Here

If you need a meal that feels like comfort food without the stress, this Chicken and Stuffing Bake Recipe is the one to keep in your back pocket. It’s creamy, hearty, and simple enough for busy nights—but still tastes like you put in real effort (your secret is safe with me).

Make it once, and don’t be surprised if it becomes a regular in your dinner rotation. Cozy, dependable, and always there when you need it—kind of like that one friend who shows up with coffee and doesn’t ask questions.

Keep the Cozy Going: What to Make Next

If you loved that creamy, comfort-food vibe, you’ll probably also enjoy this super-easy Crockpot Chicken and Stuffing for those days when you want the same cozy flavors with even less hands-on time.
Want another family-pleaser that’s casserole-style and weeknight-friendly? Try the cheesy, satisfying Cheesy Ground Beef and Rice Casserole (it’s a “clean-plate club” kind of dinner).
If you’re in the mood for something creamy but a little different, Creamy Chicken Pot Pie Pasta Bake is like comfort food wearing a fun outfit—still cozy, still easy, just a new twist.
And for a lighter side that pairs perfectly with this bake, add something fresh and crunchy like Famous La Scala Chopped Salad Recipe—because balance, right?

Tried this Chicken and Stuffing Bake Recipe? I’d love to hear how it turned out in your kitchen—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other busy cooks know it’s a winner!