I’ve been making this chicken and stuffing bake recipe for years, and it’s always a hit with my family. It’s one of those comforting dishes that never fails to satisfy. I love how the tender chicken and savory stuffing come together in a single, satisfying dish.
My kids adore helping me prepare the ingredients, and they love digging in to the finished product almost as much as I do! The best part is, it’s incredibly easy to make and can be prepared ahead of time, making it perfect for busy weeknights or special occasions. The combination of herbs and spices adds a depth of flavor that’s hard to resist.
Plus, the fact that it’s made in one dish means less cleanup for me – always a win in my book! As a bonus, this recipe is also relatively healthy compared to some other comfort foods, thanks to the lean protein and whole grains. I like to serve it with a side of steamed vegetables or a simple green salad to round out the meal.
My family loves this recipe so much that we’ve even made it for holidays and special events – it’s always a crowd-pleaser! The leftovers are just as tasty, too – we often have it for lunch the next day or freeze it for later use. I’ve tried various versions of this recipe over the years, but this one remains my go-to favorite.
I’m sure you’ll love it just as much as we do!
Chicken and Stuffing Bake
4.9 from 887 votes
This comforting chicken and stuffing bake combines tender chicken pieces with a creamy sauce and a golden, crunchy stuffing topping. It is a complete meal that is easy to prepare and perfect for a family dinner.
500g boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Topping
1 box (6 oz) chicken-flavored stuffing mix
1/4 cup unsalted butter, melted
1 1/4 cups chicken broth
👨🍳Directions
1Preheat your oven to 375°F (190°C).
2Heat the olive oil in a large skillet over medium-high heat until shimmering.
3Add the chicken pieces to the skillet and cook for 5 to 7 minutes, stirring occasionally, until they are lightly browned on all sides and no longer pink inside.
4Remove the chicken from the skillet and set aside.
5In the same skillet, add the chopped onion and cook over medium heat for 3 to 4 minutes until softened.
6Add the minced garlic and cook for 30 seconds until fragrant.
7Reduce the heat to low and stir in the cream of chicken soup, sour cream, milk, frozen vegetables, thyme, salt, and pepper.
8Mix until smooth and well combined.
9Return the cooked chicken to the skillet and stir to coat evenly with the sauce.
10Pour the entire mixture into a greased 9×13-inch baking dish and spread it into an even layer.
11In a small bowl, combine the stuffing mix with the melted butter and chicken broth.
12Stir with a fork until the stuffing is evenly moistened.
13Sprinkle the stuffing mixture evenly over the chicken and sauce in the baking dish.
14Bake uncovered for 25 to 30 minutes, until the stuffing is golden brown and the filling is bubbling around the edges.
15Remove from the oven and let it rest for 5 minutes before serving.
16The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.
For a lighter version, use low-fat cream of chicken soup and reduced-fat sour cream. You can also add cooked broccoli or mushrooms along with the frozen vegetables for extra flavor and nutrition.
Watch Video Of How Chicken and Stuffing Bake Works
This chicken and stuffing bake recipe is a true classic – it’s easy to make, deliciously satisfying, and perfect for any occasion. Whether you’re looking for a comforting weeknight dinner or a show-stopping holiday dish, this recipe fits the bill beautifully.
And let’s not forget about storage and reheating ideas – simply wrap leftovers tightly in plastic wrap or aluminum foil and refrigerate or freeze for later use. When reheating, try adding a splash of chicken broth or water to restore moisture levels if needed.
❓ Frequently Asked Questions About Chicken and Stuffing Bake
Q: What type of chicken works best in this recipe?
A: You can use either boneless, skinless chicken breasts or thighs – whichever you prefer will work just fine. If you’re using breasts, be sure to pound them thin before cutting them into bite-sized pieces.
Q: Can I use store-bought stuffing mix instead of making my own?
A: While you can certainly use store-bought stuffing mix if you’re short on time or prefer the convenience, I highly recommend making your own from scratch – it makes all the difference in terms of flavor and texture.
Q: How do I prevent the bottom layer of the casserole from burning?
A: To avoid burning the bottom layer, be sure to cover the dish with foil during baking and remove it only towards the end of cooking time – this will help prevent overcooking and ensure a nice golden brown crust.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare everything up until the baking step ahead of time – simply assemble the casserole just before baking and proceed as usual.
Q: Is this recipe suitable for vegetarians or vegans?
A: Unfortunately not – this recipe relies on chicken broth and butter for flavor, so it’s not suitable for vegetarian or vegan diets.
Q: Can I freeze leftovers?
A: Yes, you can freeze leftovers for up to 3 months – simply thaw overnight in the fridge before reheating.
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