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Chicken Stuffing Bake is an easy dinner recipe with chicken breasts and Stove Top stuffing mix baked into a hearty casserole. Add green beans or your favorite veggies for a complete meal the whole family will love.
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Chicken and Stuffing Casserole
My hearty, flavorful chicken stuffing casserole is the ultimate comfort food. Seasoned chicken in a creamy sauce topped with stuffing and baked until hot and bubbling.
It’s like Thanksgiving dinner in a casserole — what could be better than that?! We love to serve this easy casserole with cranberry sauce on the side!
This chicken stuffing bake recipe comes together easily with hardly any prep time. It’s a great recipe for busy weeknights that the entire family will enjoy.
If it is too warm to turn on the oven use your slow cooker. My kids love my crock pot chicken and stuffing during the warmer months!
Ingredients
You only need a few simple ingredients for this Stove Top stuffing chicken bake recipe. They can be found in your grocery store or online. Full amounts are in the printable recipe card below.
- Chicken breasts — boneless skinless chicken breasts. You can sub chicken thighs if you prefer those or chicken tenders. Boneless pork chops will also work!
- Stove Top stuffing mix — or 6 ounces of your favorite stuffing mix.
- Cream of chicken soup — to make the creamy sauce
- Sour cream — add to sauce to tenderize chicken
- Chicken broth — chicken stock, vegetable broth or hot water to mix with dry stuffing
- Seasonings — garlic powder, dry minced onions, ground pepper. I don’t add any extra salt as there is plenty in the ingredients, but you can add your own, to taste if you like.
- Butter — to help stuffing get golden brown. Use unsalted butter or salted butter.
How to Make Stove Top Easy Chicken Bake
First, preheat your oven to 375 degrees f. Then, grease a 9 x 13 casserole dish with butter or non stick cooking spray.
Place chicken breasts in the bottom of the baking dish. Season with garlic powder, dried onions and pepper.
In a medium bowl, mix the chicken broth with the dry box of stuffing mix. Do not follow the Stove top stuffing recipe on the box. Just add the amount of chicken broth called for here.
In a small bowl, mix soup with the sour cream until smooth and creamy. Then, spread the soup mixture evenly on top of the chicken breasts.
Next, spoon the prepared stuffing mix over the soup mixture. Spread the stuffing evenly so that it covers the chicken.
You can add stuffing around the chicken, as well. Then, place cubed butter over the stuffing layer, and pop it into the preheated oven.
Cooking Time
Bake the chicken casserole for 35 to 45 minutes or until the chicken is 165 degrees internally, according to a meat thermometer.
The exact cook time depends on how much chicken you are using and how large the pieces are.
When I use 4 thin chicken breasts, it takes 35 minutes to cook, while 4 thick ones take about 45 minutes. You can cover the dish with aluminum foil halfway through cooking time if the stuffing starts to get too brown.
How to Store and Reheat Leftovers
Store any leftovers of this delicious dinner in an airtight container in your refrigerator. You can also cover the baking dish with plastic wrap. Use them up within 4 days.
You can also freeze leftover chicken casserole for up to 3 months for best taste. Reheat individual portions in your microwave. Reheat larger portions in your oven on low heat until heated through.
Helpful Tips and Recipe Variations
There are many ways to customize this stuffing casserole recipe — that’s one of the best things about this dish!
Don’t follow the recipe on the back of the box of stuffing. Use the amounts called for in this recipe.
Use cream of mushroom soup, cream of celery soup or any other cream soup instead of cream of chicken.
To make chicken and stuffing without canned cream soup, use homemade cream of chicken soup. Or, substitute a jar of chicken gravy, turkey gravy or homemade chicken gravy if you have some.
For the perfect meal, add in some frozen vegetables such as green beans, broccoli or mixed vegetables. Add veggies under the stuffing.
For extra saucy, creamy chicken, use 2 cans of soup.
Toss in some diced celery or dried cranberries into stuffing. They make such a great addition! You can use your own homemade leftover stuffing or my homemade stuffing recipe instead of the boxed kind.
Instead of using fresh chicken breasts, use any type of leftover chicken such as rotisserie chicken. Cook for 15-20 minutes or until heated through. Or, you can even use leftover turkey — a great way to use up Thanksgiving leftovers!
Chicken Stuffing Bake
Ingredients
- 4 large chicken breasts about 2.5 to 3 pounds
- 1 tablespoon dried minced onions
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 6 ounces stove top stuffing mix
- 1½ cups low sodium chicken broth
- 10 ounces condensed cream of chicken soup
- ½ cup sour cream
- 4 tablespoons butter cubed
Instructions
- Preheat oven to 375 degrees f
- Grease a 9×13 casserole dish with butter or non stick spray
- Place chicken breasts in baking dish
- Season with garlic powder, dried onions and pepper
- In a medium mixing bowl, combined dry stuffing mix with chicken broth, and fluff with fork. Set aside
- In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. Spread mixture evenly on top of chicken
- Spoon prepared stuffing on top of soup layer and around chicken, and top with cubes of butter
- Bake for 35 to 45 minutes or until internal temperature is 165 degrees according to meat thermometer
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love chicken bakes and casserole recipes? Try my grandma’s chicken and rice or baked cranberry chicken. Or browse my chicken recipes and casserole recipes for more easy chicken dinner ideas!
I hope you love this easy chicken casserole as much as we do. It’s a family favorite and such a great easy recipe full of delicious flavors.
For more easy weeknight dinner recipes, please follow me on social media and subscribe to my weekly newsletter!
Recipe posted in 2022 and updated in 2023.
My sour cream expired so I’m using French onion dip in this recipe. I can’t wait for supper!
Easy to follow. Used common pantry items. We like celery and onions in out dressing so I sautéed them in some extreme garlic olive oil, and added about a teaspoon of minced garlic the last minute and added it to the dressing mix before adding chicken broth. I added poultry seasoning to the sautéed vegetables.We like dark meat so I used boneless skinless chicken thighs and it only took 25 minutes to cook.
We liked the combination of sour cream and chicken soup which provided a nice gravy to go with the chicken and dressing.
I think I will try cream of chicken and herb soup next time.
Thank you for a great recipe that I could adapt to our tastes
This was very tasty, I would as a can of water to the soup mixture. So it’s more like a gravy
It was too thick
Hi.
This looks great! I want to dice up the chicken breast into bite chunks. Can o do this and how will affect my cooking time?
I haven’t used diced chicken, but with thinner chicken breast pieces, the cook time is about 25 minutes. You may want to check the temp at 20 minutes.
I’ve made this twice using chicken breasts. Really good! How about using pork chops instead? Cook time? Thank you.
I haven’t tried that, but I can definitely test it out. 🙂
Hi,
This s sounds absolutely delicious. I was wondering, can this be made ahead of time and frozen for a later date?
Either way, Thank you for this delicious yet easy recipe
Kathy
So glad you like the recipe! Yes, you can make and freeze for later.
Absolutely easy and delicious! Great comfort food.
Hi, this sounds so good however my husband will not eat sour cream. Anything I can substitute it for?
Thanks, Dianne.
Hi Dianne. You can add another can of cream of chicken soup instead of sour cream.
Is it better to use salted or unsalter butter for Chicken Stuffing Bake?? I want to try this tonight so please help me as I’m really wanting my family to like this recipe. Thank you. CHEERS from Calgary, Canada.
Hi Janet. You can use either. I use salted butter, but unsalted may work if you want to cut down the sodium, especially if using a packaged stuffing mix. It’s really a personal taste.
I’m making this for tonight’s dinner and no did onion but I do have fresh vidalia onions. Can I substitute this and if so how much would I add to the recipe. Thanks !
You can sub a vidalia onion for the dried minced onion. Use a whole or half an onion, depending on how big it is.