Easy Chicken and Stuffing Bake
This Easy Chicken and Stuffing Bake is a weeknight winner! Tender chicken breasts topped with savory stuffing are baked together in a creamy, flavorful sauce. It’s the perfect combination of textures and tastes, and it’s so simple to make. Easy Meals like this one is a lifesaver for busy families since it has minimal prep, maximum flavor, and easy clean-up. Your family will be begging for seconds!
Craving a change from your usual dinner routine? This chicken and stuffing casserole is the answer. A weeknight winner, the dish transforms simple ingredients into a comforting classic, with no fuss required. This easy recipe is a weeknight win that will banish dinner boredom for good.
This chicken and stuffing bake is a classic for a reason. The combination of perfectly cooked chicken and well-seasoned herb dressing, in a creamy, flavorful sauce is just pure comfort food bliss. It’s the kind of dish that warms you from the inside out and leaves you feeling completely satisfied just like my Stove Top Stuffed Pork Chops or my Homemade Chicken Pot Pie. Simple and delicious dinners make it easy for more quality family time.
Easy Chicken and Stuffing Bake
Baked chicken and stuffing is super easy to prepare and it can be prepped in advance and then baked when you’re ready to cook dinner. I make this for my family of four but because of the ingredient amounts, it can be easily doubled or tripled.
I sometimes replace the canned cream of mushroom sauce with my homemade condensed soup mix and will also use leftovers of my homemade stuffing in place of the store-bought. It’s all about what I have in my pantry or refrigerator.
Timesaving Tips and Variations
These handy tips and variations will help you customize your casserole to perfection.
- Substitute the cream of mushroom soup with cream of onion or celery.
- This apple stuffing recipe starts with the boxed variety and would be delicious in this recipe.
- Add a slice of Swiss cheese on top of the meat before adding the dressing.
- Short on time, you can skip the browning step, it gives the meat even more flavor.
- Making the dressing ahead of time saves time, too. Allow it to come to room temperature before baking the meal in the oven.
- Make ahead tip: Assemble the casserole up to 24 hours ahead, refrigerate, and let it sit at room temperature for 30-60 minutes before baking.
- To freeze before baking: Wrapped tightly in foil, the assembled casserole can be kept in the freezer for up to 2 months. Thaw in the fridge and let it come to room temperature before baking.
These little tricks will help you get dinner on the table quickly and effortlessly.
Can I use different herbs in the topping?
Yes, experiment with different herbs like thyme, sage, or oregano. Just keep in mind that some herbs have stronger flavors than others, so you might want to adjust the amounts accordingly.
What should I serve with chicken?
You can serve a variety of sides, such as garlic mashed potatoes, roasted green beans with fried onions, rice, quinoa, or a simple salad. Here are a few other ideas:
- Twice-Baked Potatoes
- Garlic Roasted Brussels Sprouts
- Easy Ratatoutille Casserole
- Swedish-Style Garlic, Herb, and Cheese Buns
- Slow Cooker Creamy Mac and Cheese
Any of those suggestions would be tasty to serve alongside the oven baked dinner. Don’t forget to serve these easy skillet rosemary dinner rolls
Suggested Tools to Make Chicken and Stuffing Casserole
Having the right tools on hand makes cooking easier and more enjoyable. Here’s what you’ll need:
- cutting board
- knife
- Small Mixing bowl
- spoon or spatula
- 13 x 9-inch baking dish
- meat thermometer
With these simple tools, you’ll be ready to create a mouthwatering meal in the comfort of your own kitchen.
Ingredients for Chicken and Stuffing Bake
From savory stuffing to aromatic rosemary, these simple ingredients combine to create a dish destined to become a dinner table staple.
- Stove Top Stuffing (can use homemade)
- olive oil
- chicken breasts
- cream of mushroom soup (or use this homemade condensed cream of mushroom soup)
- fresh rosemary
- garlic
- salt and pepper, to taste
- parsley
How to Make Chicken and Stuffing Casserole
Prepare Stove-Top according to package directions. Preheat oven to 350°F. Lightly spray a baking dish with nonstick spray.
Season meat with pepper. I don’t add salt as the dressing and the soup have more than enough. Heat oil in a skillet over medium-high heat and brown the chicken on both sides, about 4 minutes per side. Meanwhile, combine your soup, rosemary, and garlic in a mixing bowl.
Place the seared meat in the prepared baking dish and spoon the soup mixture evenly over the top. Then top each with ¾ to 1 cup of prepared stuffing.
Bake uncovered for 30-45 minutes, or until the chicken is cooked through. you want the meat to be 165 degrees and no longer pink. For a toasted topping, broil for the last 1-2 minutes.
This is such a simple and delicious casserole that’s perfect for your dinner table. The chicken is juicy, the stuffing is fluffy, and the sauce is smooth and velvery. It’ll become a new family favorite recipe.
Get the recipe for this amazing casserole now and enjoy a comforting meal in under an hour!
Printable Recipe Card for Chicken and Stuffing Bake
Easy Chicken and Stuffing Bake
Equipment
- knife
- spoon or spatula
Ingredients
- 2 ½ – 3 cups Stove-Top stuffing (or use homemade stuffing)
- 2 tabelspoons olive oil
- 4 boneless, skinless chicke breasts
- 1 can (10.5 ounces) lower sodium cream of mushroon soup (OR use of 1¼ cups of this DIY condensed cream of mushroom soup)
- 2 garlic cloves, minced minced
- 2 teaspoons fresh chopped rosemary
- pepper, to taste
- parsley for garnish, optinal
Instructions
- Prepare stuffing per box directions. Preheat oven to 350°F. Spray baking dish with nonstick spray.
- Season chicken with pepper. Sear seasoned chicken in oil until browned on both sides, then place in a greased baking dish.
- In small bowl, combine soup with rosemary and garlic, then spoon over chicken.
- Top with stuffing (about ¾-1 cup per breast). Bake uncovered for 30-45 minutes, or until chicken is cooked through. Broil for the last few minutes to toast the stuffing, if desired.
Notes
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.
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.