Easy Chicken Stuffing Bake
Apr 21, 2023, Updated Oct 18, 2024
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Chicken stuffing bake is an easy recipe that has been around for years and years. It’s made with just a few simple ingredients and can be cooked in under an hour. The ultimate comfort food, this casserole recipe is the perfect meal for any day of the week.
I’ve been making this chicken stuffing bake for our family since my first daughter was born 15 years ago and it’s still one of our family’s favorite meals. It’s so simple to throw together with a few pantry staples.
This recipe is an easy dinner idea that is still a go-to for me when I want a home-cooked, comfort food dinner. I love that it’s budget friendly, easy to freeze, and that it’s a meal my kids actually request.
Why you’ll love this recipe
- Easy to make. There is not much prep required to make this dish.
- Kid friendly. Even my picky eaters love this casserole. It has been a favorite in our home for years.
- Ultimate comfort food. It’s a warm, satisfying meal that tastes like home.
Ingredients
This recipe uses ingredients that you probably already have on hand.
- 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 and add flavor.
- Cream of chicken soup – Used to make a creamy sauce. You can use canned or homemade cream of chicken soup.
- Sour cream – Adds extra creaminess and tang to the sauce.
- Salt and ground black pepper
How to make this 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.
Step three: Mix together the cream of chicken soup and sour cream. Pour soup mixture over the chicken.
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.
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.
Recipe tips
- Easier chicken prep. Place the chicken in the freezer for 15 minutes before cutting into pieces to make it easier to cut.
- Check the temperature. Make sure the chicken reaches an internal temperature of 165 degrees F.
Storage
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.
How to serve
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.
Recipe FAQ’s
Yes, you can use raw chicken in a casserole. Make sure to check the internal temperature of the chicken once it’s finished baking. It should be 165 degrees F.
Yes, you can use pre-cooked chicken or leftover chicken. The bake time won’t be as long, about 30 minutes total.
Yes, you can use your favorite stuffing for this recipe.
This chicken and stuffing casserole has been a part of our family for years. It really is a classic recipe that is always a hit.
More casserole recipes
Love casseroles? Here are a few more delicious and simple recipes.
- Baked macaroni and cheese – Homemade mac and cheese recipe.
- Pork casserole – Simple noodle casserole dish.
- Pierogi casserole – Use frozen pierogis to make this meal.
- Bisquick breakfast casserole – Perfect to serve all day long.
- Cattle drive casserole – A beefy, cheesy casserole.
Chicken Stuffing Casserole Recipe
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
Notes
- Easier chicken prep. Place the chicken in the freezer for 15 minutes before cutting into pieces to make it easier to cut.
- Check the temperature. Make sure the chicken reaches an internal temperature of 165 degrees F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was a hit with husband-I substituted homemade croutons since I had no Stovetop, very good recipe and easy!
I used roast pork leftovers. Sautéed onions and mixed frozen vegetables. One can of cream of mushroom soup. Served with whole berry cranberry sauce. Very good.
Thankyou T. Arnould, on your helpful comment, I decided to try this. I will make this again…….and even try this with the left over rotisseri chicken from the store.
Made this tonight and it was a hit! It is in m rotation for sure. Added a few more spices to the soup mix like garlic/onion powder and some Italian seasoning. This was the definition of comfort food.
How can this only have 8 carbs when it has a box of dressing in it and that is a bread item? I am confused by this. We need to know the carbs for medical reasons.
Do we cook the chicken first before putting it in the baking dish?
No the chicken is not cooked. If you have leftover cooked chicken, you can use that and just cut the bake time back by 5 minutes.
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 … 🙂
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.
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
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.