Easy Chicken Stuffing Bake

4.98 from 36 votes
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Chicken stuffing bake is an easy recipe made with just a few simple ingredients. The ultimate comfort food, this casserole recipe is the perfect meal for any day of the week.

Wooden spoon with chicken and stuffing.


 

Easy chicken stuffing casserole

Need an easy dinner idea for the week that the whole family will enjoy? This creamy chicken casserole recipe is sure to satisfy even picky eaters. A great family dinner, this recipe is full of chicken, creamy sauce, and stuffing.

Ingredients needed

  • Chicken – Diced boneless, skinless chicken breasts or chicken tenderloins.
  • Stuffing – Use your favorite stuffing like Stove Top stuffing mix.
  • Broth – Chicken broth is used to moisten the stuffing mix.
  • Cream of chicken soup – Used to make a creamy sauce. You can use canned or homemade cream of chicken soup.
  • Sour cream
  • Salt and ground black pepper
Bowl of diced chicken, stuffing, broth, cans of cream of chicken and sour cream.

How to make chicken stuffing bake recipe

Step one: Preheat the oven to 350 degrees F. Spray a 9 x 13 casserole dish with non-stick cooking spray.

Step two: Place diced chicken in the casserole dish. Try to spread out in a single layer as much as possible.

Casserole dish with diced chicken.

Step three: Mix together the cream of chicken soup and sour cream. Pour soup mixture over the chicken.

Casserole dish with cream of chicken soup.

Step four: Heat the chicken broth in the microwave or on the stove. Stir the warm broth with the stuffing mix and then spread over cream of chicken soup.

Casserole dish with stuffing.

Step five: Cover the dish with aluminum foil. Bake for 30 minutes. Carefully uncover and bake another 10-15 minutes. Make sure the chicken reaches an internal temperature of 165 degrees F.

Casserole dish with chicken and stuffing.

Recipe tips

  • Place the chicken in the freezer for 15 minutes before cutting into pieces to make it easier to cut.
  • Make sure the chicken reaches an internal temperature of 165 degrees F.

How to store leftover chicken stuffing casserole

Store: Let the casserole cool and either cover with foil or transfer to an airtight container. Keep in the refrigerator for up to 5 days.

Reheat: Reheat in the oven at 350 degrees F or in the microwave.

Freeze: You can freeze this chicken stuffing bake for up to 3 months. Cover with plastic wrap and then aluminum foil. When you are ready to make, let the casserole thaw overnight in the refrigerator.

Recipe variations

  • Cheese – Stir in 1/2 cup of shredded cheese with the soup mixture.
  • Chicken – This recipe also works well with leftover chicken or even rotisserie chicken. If using precooked chicken, bake for 20 minutes covered and then 5-10 minutes uncovered.
  • Seasonings – You can add 1/2 teaspoon of poultry seasoning to the stuffing for a little extra flavor.
  • Vegetables – Try adding in frozen peas and carrots or frozen mixed vegetables. If using frozen veggies, run them under hot water to slightly thaw before adding.
  • Soup – Substitute cream of chicken soup with cream of mushroom soup or cream of celery soup.
  • Stuffing – We used Stove Top but you can use Pepperidge Farms, another brand, or even your own homemade stuffing.

What to serve with chicken and stuffing bake

This is a delicious stand alone dish but you can also serve with things like:

  • Steamed broccoli – Vegetables make a great side dish for this meal.
  • Cranberry Jello – Bring Thanksgiving flavors to this casserole.
  • Green beans – Canned or fresh beans are a great side.
  • Salad – You can’t go wrong with a simple salad.

More casserole recipes

Love casseroles? Here are a few more delicious and simple recipes.

Wooden spoon with chicken and stuffing.
4.98 from 36 votes

Chicken Stuffing Casserole Recipe

By Heather
This chicken stuffing bake recipe is a simple meal that can be made with just a few ingredients. Chicken stuffing casserole is a dinner the whole family will enjoy.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6

Ingredients 

  • 1-2 pounds chicken breast cut into small pieces
  • 2 can cream of chicken soup
  • 1/3 cup sour cream
  • 1 box stuffing
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions 

  • Preheat the oven to 350 degrees F. Spray a 9 x 13 casserole dish with non-stick cooking spray.
  • Place diced chicken in the casserole dish. Try to spread out in a single layer as much as possible.
  • Mix together the cream of chicken soup and sour cream. Pour soup mixture over the chicken.
  • Heat the chicken broth in the microwave for 1 minute or on the stove until warm. Stir the warm broth with the stuffing mix and then spread over cream of chicken soup.
  • Cover the dish with aluminum foil. Bake for 30 minutes. Carefully uncover and bake another 10-15 minutes. Make sure the chicken reaches an internal temperature of 165 degrees F.

Video

Nutrition

Calories: 207kcal | Carbohydrates: 8g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 1218mg | Potassium: 357mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Recipe Rating




40 Comments

  1. 5 stars
    I used half cream of chicken and half cream of mushroom. No extra salt is needed due to high autism in the canned soups. Served with cold beets and jellied cranberry sauce slices. We loved it and super easy to make!! Gonna be thirsty tonight due to so much sodium … 🙂

  2. I see salt and pepper in the ingredients list. The directions don’t mention at what point during preparation the salt and pepper should be added.

  3. 5 stars
    We love chicken so going to try this recipe. My problem is that the triple recipe and other two recipe sizes cannot all fit in the same size 9 x 13 pan you give in the instructions. So maybe a 8x 8 for single recipe or is the 9 x 13 for the single ? The serving size too. This is confusing

    1. When you decrease the number of servings, the ingredient amounts are the only things that change in the instructions. You would then adjust your baking dish accordingly. In the example of a 9×13 pan (117 sq inches), and you cut the recipe in 1/2, or 3 servings, you need a pan that is 58.5 sq inches. An 8×8 pan (64 sq inches) is going to likely be the closest you can get.

      I do this often and it works well.