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Chicken and Stuffing Casserole is delicious comfort food made with tender chicken in a creamy sauce and a savory stuffing topping. Add a little cheddar cheese for an easy baked chicken dinner that’s hearty and full of flavor!
Table of Contents
- Easy Chicken and Stuffing Bake
- Why You’ll Love This Chicken and Stuffing Casserole
- Chicken and Stuffing Casserole Ingredients
- Variations & Substitutions
- How to Make Chicken and Stuffing Casserole
- Tips for the Best Chicken and Stuffing Bake
- What to Serve with Chicken and Stuffing Casserole
- Storage & Reheating
- More Easy Chicken Dinners
- Chicken and Stuffing Casserole Recipe
Easy Chicken and Stuffing Bake
This is one of those casseroles that doesn’t take much work to put together. There’s no need to cook the chicken or prepare the stuffing separately. Everything goes into the baking dish in layers, then the oven does the cooking.
The stuffing soaks up the broth as it bakes, with a few crisp bits on top. The cheese is optional, so you can make it with or without that extra cheesy goodness!
Why You’ll Love This Chicken and Stuffing Casserole
- No precooking. Start with raw chicken and dry stuffing mix.
- Simple ingredients. Pantry staples help keep the prep easy.
- A little texture on top. The stuffing stays tender underneath with crisp bits on the surface.
- Easy to serve. Add a vegetable or green salad to round out dinner.
Chicken and Stuffing Casserole Ingredients
This easy casserole uses simple ingredients and a few pantry shortcuts.
For exact amounts, please see the recipe card below.
Boneless Skinless Chicken Breasts, Salt, Black Pepper, Garlic Powder, Onion Powder, Cream of Chicken Soup, Milk, Chicken Flavored Stuffing Mix, Shredded Cheddar Cheese (optional), Low Sodium Chicken Broth
- Use condensed cream of chicken soup straight from the cans. Do not dilute it according to the soup label.
- The stuffing mix goes in dry, including its seasoning. You don’t need to prepare it according to the package directions or add the butter called for on the box.
- Low sodium broth helps keep the salt in check, since the soup and stuffing mix are already seasoned.
Variations & Substitutions
- Chicken: Boneless skinless chicken thighs can be used in place of the chicken breast. Cut them into approximately 1 ½-inch pieces.
- Cheese: Leave it out for a more traditional chicken and stuffing casserole, or try Monterey Jack in place of the cheddar.
- Soup: Replace one can of cream of chicken with condensed cream of mushroom or cream of celery soup for a different flavor.
- Less sodium: Omit salt, choose reduced-sodium condensed soup and stuffing mix, along with the low sodium broth.
How to Make Chicken and Stuffing Casserole
- Make the sauce. Whisk together the condensed soups and milk.
- Season the chicken. Toss the chicken pieces with the salt, pepper, garlic powder, and onion powder.
- Arrange the seasoned chicken in a single layer in a greased 9×13-inch baking dish.
- Layer the casserole. Spread the soup mixture over the chicken. Do not stir.
- Combine the dry stuffing mix with the optional cheese.
- Sprinkle it evenly over the top. Do not stir. Keep the layers separate.
- Add the broth. Slowly pour it over the stuffing.
- Use a spatula to gently pat the topping down to moisten it.
- Bake. Cover tightly with foil and bake at 375°F for 30 minutes. Uncover and bake about 15 minutes more, until bubbling and the chicken reaches 165°F.
- Let it rest. Allow the casserole to stand for 5–10 minutes before serving.
Tips for the Best Chicken and Stuffing Bake
Cut the chicken evenly. Keep the pieces about 1 1/2 inches so they cook at a similar rate.
Cover tightly. The foil helps hold in the moisture while the chicken cooks and the stuffing softens.
Check the chicken. Test a few of the largest pieces near the center of the dish with an instant-read thermometer. They should reach at least 165°F.
Broil only if needed. For more browning, briefly broil the finished casserole in a broiler-safe baking dish. Watch constantly because the topping can burn quickly.
What to Serve with Chicken and Stuffing Casserole
Serve this hearty casserole with steamed broccoli, sautéed green beans, air fryer carrots, or a simple green salad. A lighter vegetable side goes nicely with the creamy chicken and stuffing.
Make-Ahead Prep
- To get a head start, cut and season the chicken and mix the soup with the milk up to a day ahead.
- Refrigerate them in separate covered containers. Keep the stuffing mix dry and assemble the casserole just before baking.
Storage & Reheating
Refrigerate: Divide leftovers into shallow containers and refrigerate within 2 hours. Use within 3–4 days.
Freeze: Freeze cooked leftovers in airtight freezer-safe containers for up to 2 months for best quality. Thaw in the refrigerator before reheating. The stuffing will be softer after freezing.
Reheat: Microwave individual portions, loosely covered, until they reach 165°F. For larger portions, cover and reheat in a 325°F oven until the center reaches 165°F. Add a small splash of broth if needed.
More Easy Chicken Dinners
Chicken and Rice Casserole
Cheesy Chicken Broccoli Rice Casserole
Chicken Pot Pie
Crockpot Chicken Parmesan
Crockpot Mississippi Chicken
If you make this Chicken and Stuffing Casserole, please leave a comment and a star rating below. I’d love to hear how you liked it! 😊
Chicken and Stuffing Casserole
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breasts (cut into 1 ½-inch pieces)
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 2 10.5-ounce cans Condensed Cream of Chicken Soup (try my homemade)
- ½ cup Milk
- 6-ounce box Chicken Flavored Stuffing Mix, dry, unprepared
- 1 cup Shredded Cheddar Cheese optional
- 1 ½ cups Low Sodium Chicken Broth
Instructions
Prep
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
Assemble the Casserole
- In a mixing bowl, whisk together the condensed cream of chicken soups and the milk. Set aside.
- Season the chicken with the salt, pepper, garlic powder, and onion powder. Toss to coat all of the pieces, then arrange in a single layer in the prepared baking dish.
- Spread the soup mixture over the chicken, covering all of the pieces. Do not stir.
- Mix together the dry stuffing mix and the shredded cheese, if using. Sprinkle evenly over the soup and chicken. Do not stir.
- Carefully pour the chicken broth over the stuffing, distributing it across the entire topping.
- Gently pat the stuffing into the broth so it gets moistened. A few dry spots are fine, as they will become crisp.
Bake
- Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the casserole is bubbling and the chicken reaches 165°F in the center of the largest pieces.
- If you want the stuffing more browned, briefly broil the finished casserole in a broiler-safe dish. Watch constantly, as the topping can burn quickly.
- Let the casserole stand for 5 minutes before serving.
Notes
- Use the condensed soups without adding the water called for on their labels.
- Add the stuffing mix dry, including its seasoning. Do not prepare it according to the box directions or add the butter listed on the box.
- Cooking time can vary with the size of the chicken pieces and the baking dish. Check the chicken for a minimum internal temperature of 165°F.
- Refrigerate leftovers within 2 hours and use within 3–4 days. Freeze cooked portions for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
