If you love stuffing, you’re going to love this super easy casserole that’s made with just four simple ingredients. Seriously, this is the best comfort meal that can be whipped up on a weeknight, but it’s fancy enough to serve on the weekend as well.
Hi, and in this post, I’m going to show you how to make our Chicken Stuffing Bake. And yes, we cheat and we use a little stuffing mix. We want delicious food, but we know that you don’t have tons of time or energy in the kitchen. So, we like to use little shortcuts so that you can still have great food for your family with a lot less effort.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yields: 6 Servings
What You’ll Need
Before we get started, let’s talk about the ingredients you need.
- 4 boneless, skinless chicken breasts (approx. 1.5 lbs), thawed
- ½ tsp salt (or to taste)
- ½ tsp black pepper (freshly ground preferred)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- ½ cup milk
- 1 box (6 oz) chicken-flavored stuffing mix (e.g., Stove Top)
- 1 ½ cups chicken broth
Equipment:
- 9×13 baking dish
- Non-stick cooking spray
- Mixing bowl
- Whisk
- Aluminum foil
Let’s Get Cooking!
First, preheat your oven to 375 degrees Fahrenheit. We’re going to spray a 9×13 baking dish with non-stick spray to make serving easy. You can rub it with olive oil if you don’t have spray on hand; that’s perfectly fine.
Prep the Chicken
Take your chicken breasts and dice them into bite-size pieces. Before I dice it, I like to trim off the fatty parts just because that’s not my favorite. Cut them into about one-inch pieces so they are easy to serve, then layer them evenly in the bottom of your baking dish.
Top the chicken with salt and pepper. I grind my own right on top—about half a teaspoon of each works great. Then just adds a little bonus flavor underneath the sauce.
Make the Creamy Sauce
In a mixing bowl, combine your two cans of cream of chicken soup. If you prefer Cream of Mushroom or Cream of Celery, those work awesome too. Whisk the soup together with a half cup of milk. You want to whisk it until it’s a nice pourable sauce so it doesn’t sit too thick on the chicken.
Pour that soup mixture as evenly as possible over your diced chicken. You can use a spatula to move it around, but try not to disturb the chicken too much.
Add the Stuffing Layer
Now for the best part—the stuffing! This is what gives the Chicken Stuffing Bake its name. Ignore the instructions on the box. Just cut the bag open and sprinkle the dry mix evenly over the top of the sauce layer. Make sure you get those seasonings from the bottom of the bag dispersed well.
Moisten and Bake
Pour your 1.5 cups of chicken broth right over the dry stuffing. This step is really important to get that nice soft stuffing texture instead of just crispy dried bread. Try to cover as much of the top as possible. It will get a little soupy, but that is completely fine and normal.4
Check out more dinner recipes:
- Easy Sheet Pan Chicken and Veggies (Mediterranean Style!)
- Baked Feta Pasta with Roasted Vegetables
- Veggie‑Loaded Rice Bowls with Simple Homemade Sauce
Baking Instructions
- Cover it: Cover the dish tightly with foil. This allows the chicken to cook through without burning the stuffing.
- First Bake: Place it on the center rack and bake covered for 30 minutes.
- Uncover: Remove the foil and bake for 15 more minutes. We want the stuffing to get nice and brown, just not too brown.
Once it’s done, pull it out and let it rest for about 10 minutes. This lets it set up so it’s easier to serve.
Serving and Storing
This is actually a very filling casserole. You don’t need a lot of sides! My favorite thing to do is make some peas or broccoli and stir it right into the sauce because that sauce is amazing drizzled over veggies. It’s also great with a simple side salad.
If you have leftovers, just store them in an airtight container for up to five days.
I hope you try it out! It’s the best comfort food, so easy to make, and I think your entire family is going to love it.
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Chicken Stuffing Bake
Course: Main CourseCuisine: AmericanDifficulty: Easy6
servings15
minutes45
minutes385
kcal10
minutes1
hour10
minutesThis "cheat" meal uses simple pantry staples to create a comforting, hearty dinner that tastes like a weekend feast but comes together in minutes.
Ingredients
4 boneless, skinless chicken breasts (approx. 700g), cut into bite-sized pieces
½ teaspoon salt
½ teaspoon black pepper
2 cans (10.5 oz / 298g each) condensed cream of chicken soup
½ cup (120ml) milk
1 box (6 oz / 170g) instant stuffing mix (Chicken flavor)
1 ½ cups (360ml) chicken broth
Directions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish with non-stick spray.
- Place the diced chicken pieces in the baking dish and season evenly with salt and pepper.
- In a bowl, whisk together the condensed cream of chicken soup and milk. Pour this mixture over the chicken.
- Sprinkle the dry stuffing mix evenly over the soup layer.
- Pour the chicken broth over the stuffing, aiming to moisten the breadcrumbs as much as possible.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the topping is golden brown and chicken is cooked through.
- Let the casserole rest for 10 minutes before serving.
Notes
- Chicken: You can use boneless, skinless chicken thighs if you prefer darker meat. Ensure they are fully thawed.
- Soup Swaps: Cream of Mushroom or Cream of Celery are excellent substitutes if you don't have Cream of Chicken.
- Serving: This pairs perfectly with steamed broccoli or peas; you can even stir the veggies right into the sauce on your plate!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.
- Homemade Option: If you prefer to avoid canned soups, you can use a double batch of homemade cream of chicken soup (approx. 20-21 oz total).
