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.

Chicken and Stuffing Bake Recipe: Easy 7-Ingredient Winner

Description

This Chicken and Stuffing Bake Recipe is creamy, cozy comfort food made with tender chicken, buttery stuffing, and a rich sauce. An easy family favorite perfect for busy weeknights or Sunday dinners.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 box (6 oz) stuffing mix
1 can (10.5 oz) condensed cream of chicken soup
½ cup sour cream
1 cup chicken broth
2 tablespoons butter, melted
½ cup shredded cheddar cheese (optional)
1 teaspoon garlic powder
1 teaspoon dried thyme (or mixed herbs)
Salt and pepper, to taste
Fresh parsley (optional, for garnish)

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Instructions

Preheat oven to 375°F (190°C).
Season chicken breasts with salt, pepper, garlic powder, and thyme.
Place chicken in a single layer in a greased 9×13-inch baking dish.
In a bowl, mix stuffing mix with chicken broth and melted butter. Set aside.
In another bowl, stir together cream of chicken soup and sour cream until smooth.
Spread soup mixture evenly over the chicken.
Top with prepared stuffing.
Cover with foil and bake for 25 minutes.
Remove foil, sprinkle with cheese if using, and bake uncovered for 10–15 minutes until golden and bubbly.
Rest 5 minutes, garnish, and serve.

Notes

Chicken thighs can be used for a juicier result.

Add cooked vegetables like peas or green beans for a full one-dish meal.

For extra moisture, add ¼ cup more broth before baking,

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 34 g
Cholesterol: 110 mg