Chicken Stuffing Bake Recipe

This chicken stuffing bake is my go-to when I need dinner on the table fast. Just 5 ingredients, one dish, and about an hour in the oven — and it tastes like a holiday meal on a busy Tuesday. My family has made this more times than I can count, and it’s one of our most-loved recipes for a reason: it’s cheap, it’s easy, and everyone actually eats it.

Why you’ll love this recipe

• Just 5 ingredients. No long grocery list and nothing hard to find.
• Budget-friendly. About $2.40 a serving — cheaper than takeout and stretches to feed a crowd.
• Hands-off baking. 10 minutes of prep, then the oven does the rest.
• Freezer-friendly. Make two — one for tonight, one to freeze for later.

You may also love this Easy Stuffing Recipe, Sausage Stuffing or this Stuffing Muffins. For a delicious recipe, try this Crock Pot Chicken Cordon Bleu.

How do you make chicken casserole with stuffing?

This casserole works by building three simple layers: raw chicken on the bottom, a creamy soup mixture in the middle, and Stove Top stuffing on top. As it bakes, the chicken cooks through in the sauce while the stuffing on top turns golden and slightly crisp. No pre-cooking, no extra pans — just layer and bake.

Ingredients: 

• Boneless Skinless Chicken Breasts – Use raw chicken breast for this recipe — it cooks fully in the oven along with the stuffing, so there’s no need to pre-cook it.

• Cream of Chicken Soup – Store bought is fine or make homemade cream of chicken soup.

• Milk 

• Stove Top Chicken Stuffing Mix

• Chicken Broth 

How to make Chicken Stuffing Bake

First, preheat the oven to 375 degrees. You will need to use a 9X13 baking pan sprayed with cooking spray. 

Then, cut the chicken breasts into bite size pieces. It does not have to be exact but I like to cut them into 1 inch pieces.

Next, spread the chicken pieces evenly on the bottom of the 9X13 pan. 

Sprinkle salt and pepper on top of the chicken. 

Get out a mixing bowl and whisk together the condensed cream of chicken soup and the milk.  Spread this mixture all over the chicken.

Add the the stuffing mix evenly on top.  You shouldn’t see any of the chicken mixture so try to sprinkle it all over. You can use a spatula to smooth it out if needed.

Pour the chicken broth over the stuffing mix. Try to cover as much of it as possible so the stuffing does not get too dry.

Use foil to cover the baking dish and bake. I like to remove the foil and bake uncovered for a few more minutes at the end. This will allow the top to brown.

Remove from the oven and let sit before serving. I suggest at least 10 minutes.

Serve warm and then enjoy. It is such a fast and easy recipe that also tastes amazing.

How do I know the chicken is done?

The safest way to check is with a meat thermometer inserted into the thickest chicken piece — it should read 165 degrees F. If you don’t have a thermometer, cut into the largest piece of chicken; it should be white all the way through with no pink.

How to Store and Reheat Chicken Stuffing Casserole:

Refrigerate the leftovers in an air tight container for up to 4 to 5 days. 

Reheat in the microwave for 1 to 2 minutes or oven for 20 minutes.

Can you freeze chicken and stuffing bake?

This casserole is very easy to freeze. I like to make two of these because it really is not any extra work.

You can have one for dinner now and one for the freezer. This is an easy way to have a quick meal for another night.

Just make the casserole as normal but do not bake. I also like to use a disposable pan for the one I am freezing. Cover tightly with foil and freeze up to 2 months. I also like to put the casserole dish inside a freezer bag.

When you are ready to bake, allow it to thaw in the fridge overnight. Bake as normal.

Note: Sometimes I freeze this in two 8″ pans. It is perfect for those nights when the entire family is not eating together.

What to serve with chicken stuffing casserole?

• Broccoli. Learn how to steam broccoli in minutes using the microwave. This is such an easy side dish.

• Salad. Make a simple side salad with your favorite veggies.

• Green beans. Roasted green beans make a delicious side for chicken casserole.

• Cranberry Sauce. This is the perfect side with chicken stuffing.

Stretch this recipe further

Want to feed more people without spending more? Add a bag of frozen mixed vegetables right into the chicken mixture before topping with stuffing — it adds volume and nutrition for about $1 more, and turns this into a true one-dish meal. Serving a crowd? Pair it with a $3 bag of salad mix and a loaf of bread, and you can feed 8 people for under $20 total.

Chicken Stuffing Bake Variation ideas

• Add frozen veggies. This is an easy way to make this a one dish meal. I like to use the bags of mixed veggies that include green peas, green beans, corn and carrots. However, you can use what you prefer.

• Add diced broccoli. Even the kids eat more veggies when it is mixed into a delicious chicken casserole.

• Add green beans. I would use frozen green beans so they do not get mushy.

• Green peas. Add a bag of frozen green peas to the casserole. Don’t use canned peas. Frozen is best in this casserole.

• Sour cream. You can also add ½ cup of sour cream to the cream of chicken mixture to make this casserole recipe even creamier.

• Cream of soup. Cream of mushroom adds an earthier flavor, while cream of celery is milder and works well if you’re serving picky eaters.

• Add shredded cheese. Mix in a handful of cheese to the chicken mixture.

• Stuffing. We used stove top but you can use Pepperidge farms if you prefer. Homemade stuffing is another yummy idea to use in this recipe.

Slow Cooker option:

Instead of baking this casserole, you can use the crock pot. Simply place ingredients as normal but layer in the crock pot.

Allow to cook on low for about 4 hours. The texture will be slightly different when slow cooked. The stuffing will be more moist and not as crispy.

Chicken and Stuffing Bake Recipe tips:

• Use leftover chicken to make this casserole. We love to shred Rotisserie chicken from another dinner to use in this.

• Try using turkey. You can easily substitute turkey in this casserole. It is really delicious.

• Make 2 smaller casseroles. You can divide the casserole mixture between two 8″ baking dishes. This is a great option if you need a smaller size.

• Leftover veggies. Don’t toss leftover vegetables. This recipe is a great way to use smaller portions of leftovers that might not be enough for a side dish. It will likely be perfect to toss into the casserole.
• Halving this recipe. Making it for a smaller household? Use 2 chicken breasts, 1 can of cream of chicken soup, ¼ cup milk, half a box of stuffing mix, and ¾ cup chicken broth. Bake in an 8-inch pan using the same temperature and check for doneness a few minutes early.

Why is my chicken stuffing bake watery?

A few readers have told me this turns out soupier than expected, and here’s what I’ve learned: chicken releases a different amount of liquid depending on the brand and how much water was added during processing. If yours comes out with extra liquid in the bottom of the dish, here’s what to do:

• Spoon off the extra liquid before serving — it won’t affect the flavor, just the amount of sauce.
• Bake it uncovered for the last 15 minutes (instead of just adding a few extra minutes) to help extra moisture cook off.
• Serve it over rice or mashed potatoes if yours runs saucy — a few readers said this turned it into their favorite way to eat it.
• Pat the chicken dry with a paper towel before adding it to the pan. This small step removes surface moisture that can add to the liquid in the dish.

Can you make this in advance?

Yes. Just assemble the casserole up to 24 hours in advance.

Cover and put in the fridge. When you are ready to cook, sit on the counter to allow to come to room temperature for about 30 minutes. Then bake as normal.

I love to do this if I know we have a really busy day coming up. It is nice only having to pop in the oven when I get home.

Frequently Asked Questions

Chicken casserole is the kind of recipe that gets passed down for a reason — it’s simple, it’s affordable, and it never fails to please a crowd. Save this one to your regular dinner rotation, or bring it to a friend who needs an easy meal dropped off. You’ll want to make it again.

More Chicken Casseroles to try:

• Chicken Noodle Casserole Recipe
• Nacho Chicken Casserole Recipe
• Easy Chicken Hashbrown Casserole Recipe
• Crock pot Pesto Chicken Pasta Casserole