Easy Chicken and Stuffing Bake
This Easy Chicken and Stuffing Bake is comfort food baked in a casserole dish. A simple recipe that the whole family will love!
Now that my summer classes are over and I have a small (too small) break before the next semester begins, I can catch up on things – like the blog! Life gets busy but meals still have to be made!
I’ve got a couple of good ones coming up next week so I hope you will continue to follow along, like this Easy Chicken and Stuffing Bake. This chicken and stuffing bake is pure comfort food and comes together pretty quickly. It’s a meal in itself, but I love to add roasted green beans to the meal.
Store-bought Stuffing versus Homemade
I love homemade stuffing and would like to think that mine is pretty good since I kept a close eye on my Dad while he made it for so many years. I’m sure I am missing something because as yummy as it is, there is just something missing from it. When he would roast a turkey, he would simmer the neck and the gizzards on the stove-top and use that in the stuffing. For some reason, I just cannot do that, so my stuffing does well without it. Over the years I have added sausage to the recipe and it could be a meal on its own for that reason!
We were not disappointed with this meal at all and while we thought my Stove-Top Stuffed Pork Chops were delicious, this was even better than that!
Tips for this Recipe
If you are using boxed stuffing, you can probably get 5 portions of it to top 5 chicken breasts. I only had 4 chicken breasts so the remaining stuffing, I ate with a fork. Don’t judge me.
If you choose to use canned soup instead of the DIY Cream of Chicken Soup (substitute mushrooms for the chicken), one can of the cream of mushroom soup (do not add milk/water) is enough for up to 5 chicken breasts also. Substitute cream of chicken if you have a mushroom-avoidance issue.
This recipe is one that you can easily double if you need to.
Printable Recipe Card for Easy Chicken and Stuffing Bake
Easy Chicken and Stuffing Bake
Ingredients
- 2 1/2 – 3 cups stuffing homemade or store bought
- 2 tbsp Oil
- 4 boneless skinless chicken breasts
- 1 1/4 cups of DIY condensed cream of mushroom soup recipe is for cream of chicken but you can substitute mushrooms easily – OR use 1 can of cream of mushroom soup
- 2 garlic cloves minced
- 2 tsp fresh chopped rosemary
- Pepper
Instructions
- Prepare stuffing according to directions. Spray a baking dish with nonstick spray.
- Preheat oven to 350 degrees.
- Season chicken with the pepper. Heat oil in frying pan and when hot, add the chicken and brown on both sides for about for 4 minutes per side.
- Place chicken into prepared baking dish.
- If you are using the homemade condensed soup, you will only need half of the recipe (1 1/4 cups). If you are using the canned condensed soup, you will use the entire can. Mix soup with rosemary and garlic then spoon soup evenly over the chicken.
- Top chicken with stuffing (You will have a bit of the stuffing leftover – I used about 3/4 – 1 cup per each chicken breast.)
- Bake uncovered for about 30 – 45 minutes in oven or until chicken is cooked through.
- I like to turn on the broiler the last couple of minutes to toast the top of the stuffing.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
Yum…pinned!
Wake Up Wednesday
THanks for stopping by and pinning!
Just happened to have everything on hand for this while searching for yet another simple dinner idea. Pinned and headed to the kitchen now. Can’t wait!!
Hope it turned out great! It’s one of my go-to meals these days.
What temp do you bake it at?
Sorry Jenn! I updated the recipe – bake at 350 degrees!
Do you cook the stuffing first, before adding to the chicken dish?
Hi Mira, Yes, you do. Cook the stuffing according to the package directions before adding it to the top of the chicken.
Could you freeze this?
Hi Sue, I haven’t froze this meal but I can’t see why you couldn’t. You many need to give the soup mixture a bit of a stir before you bake it. Sometimes the milk in the DIY Condensed soup can separate a little once frozen. I have frozen soups with a creamy milk base with no issue. However, if you are using the canned soup, no worries on the separation! Enjoy!
Thank-you! Thank-you! Thank-you… for this YUMMY meal! I add the juice of a lemon to the sauce! Drool! Absolutely deeeeee-licious!
My hubby is going to University 3 hours away so I make him 14 meals every 2 weeks to freeze and eat while he’s away… this freezes beautifully… I freeze meals individually with rice and veggies and I do slice up the chicken breasts so that is defrosts more easily!
You MUST try it with lemon!!
XoX
Thank YOU Debbie for letting me know you liked it! I’ll definitely have to try it with lemon – sounds even better!
Did you combine water with your soup or did you just stir soup, then place it over the chicken?
Hi Sheryl, No water needed – just use the soup right from the can.
Made this tonight. Only change was the addition of squash noodles,onions and mushrooms. Keeper for sure!
your additions sounds delicious!!
Can you use jar gravy instead of cream of chicken soup
I would think you can! That actually sounds delicious!
Hi. Ran across the recipe and was glad as I had misplaced my copy; however this recipe didn’t say to prepare stuffing. I do remember preparing mine before so I did this time and use cream of chicken with herbs and added some onion powdwe and mushrooms . There ar 3 of us and I double so there is enough to send for lunch the next day. What is then left is frozen in serving size containers that I cover with and press over top to help keep out freezer burn and freeze for lunches later on. Works great.
Hi Carol, Glad you were able to find this recipe and it turned out so yummy! I’ve always cooked the stuffing first or used leftover stuffing. The added mushrooms sound great!
Yummy 😋
Can you use boneless skinless chicken thighs with this in addition to the breasts?
Yes, you can. You will have to adjust the cooking time a bit, since thighs will take a bit longer to cook than breasts.
I’m slightly confused. If you only have Campbell’s cream of chicken or cream of mushroom, can you use those and which one?
Thank you
Hi Vicki, you can either of those creamed soups. Both are great in this recipe. I have done so with either one with the same great tastes as using the homemade cream of mushroom soup. You would use one can of the creamed chicken or mushroom in the recipe.
How would I adjust the cooking time or temp to use small bone in chicken thighs?
Hi Chris, so sorry just seeing this. I would cook the bone in thighs for 30-35 minutes but check for doneness around the 25-30 minute mark. Every oven cooks differently.
Delicious! Made it tonight and it’s a keeper. (I didn’t have any rosemary but it was fabulous without).
So glad you enjoyed it!
I used cream of mushroom and chicken combined and it turned out absolutely perfect. Thank you!!!
My grandmother used to make this back in the 80’s! Is still tasty now. Didn’t want to put my oven on so I improvised and cooked it on the stovetop. Just browned the chicken, topped with stuffing and soup and cooked on real low with a cover. Took about 15-20 minutes total. Moist and delicious
Totally love that you made this on the stove-top. I hate heating the oven up here in the summer so I will be doing that as well.
I happened to have a box of Turkey Stuffing so decided to try this recipe. It was very good and quick to make.
Wonderful to hear!!
I was looking for something to offer to my Lasagna Love recipients around Thanksgiving and just now trying it out on the family first (turns out all my matches actually wanted Lasagna!). It was a great winter comfort meal. I refuse to buy canned soup which is how I happened to find this recipe. Just wondering why you choose the method you did for the soup rather than a roux or perhaps a beurre manie. Always difficult to make a flour water slurry and add to hot stock without getting lumps 🙂
Hi Mary Beth! I agree using flour can be tricky when adding to hot liquid while keeping the lumps out. If you add the flour to COLD milk and whisk it till smooth – then add it to the hot chicken stock while whisking, there’ll be no lumps. The trick is to make sure your flour is incorporated in COLD liquid prior to adding to the hot.
what happened to my post ? Was it deleted because it didn’t give you a good review! Well as I stated before it was overpowering with salty rosemary seasoning , as I mentioned before you have listed rosemary in the ingredients, and in the instructions (in regards to mixing garlic and rosemary in to cream of mushroom soup), but in the end you state “Top with stuffing and sprinkle remaining parsley over stuffing” that is the first time you mentioned parsley in the whole recipe read it for yourself, for the dinner was horrible fortunately for my family I was able to salvage it by scooping off what stuffing I could save and wiping down the chicken. I should hope you wont discard this post again it’s not fare to only post good reviews, that’s deceiving
Stefania, first, I am sorry that the recipe didn’t turn out for you. Second, I never delete comments – good or bad. I feel it’s okay to say it didn’t turn out or you didn’t like it just as much as it is okay to say you did enjoy it. I just didn’t get on the computer to approve your message yet – bloggers do get spam or bot messages so I don’t need or want those but I never delete comments from people who are commenting on the recipe. That wouldn’t be fair as you stated.
Now, as for the recipe – if you used canned soup, was it low sodium? If not, the saltiness from the soup and the stuffing probably added to your salty taste. In the recipe, I do not have salt listed as an ingredient so the salty rosemary seasoning you are referring to isn’t from that. Both the boxed stuffing and canned soup have a lot of sodium. That being said, is the reason I make my own cream of chicken soup – I can control the amount of salt. As for the rosemary, perhaps use less next time? We like rosemary so that is the amount I use. OR, change it for an herb that you do enjoy like thyme, or oregano.
I apologize for stating that there is parsley in this recipe – there is not. I will edit the post reflecting that, thank you for letting me know of that typo.
It seems as though you hadn’t read the recipe clearly. It doesn’t call for salt. If you didn’t like the recipe, you should just state you didn’t care for it without being so nasty about it. It’s not cute, and uncalled for.
I made this awhile ago and lost the recipe. I finally found it! This went right to my list of things to make regularly. I won’t lose it this time! My family loves this recipe. It’s comfort food x ten! The stuffing is crispy on top, the chicken tender and the sauce is wonderful. Thank you for this recipe!
Hi Lynda, thank you! Yes, it’s super comfort food for sure. We love the crispy top, too.
Hi! What’s your recommendation on cooking time for chicken tenders, rather than breasts? That’s what I’ve got in my freezer right now. My family always enjoys this dinner 🙂
Sara, so sorry I didn’t reply earlier! If you use chicken tenders, you will want to reduce the cooking time.