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Home » Easy Chicken and Stuffing Bake

Easy Chicken and Stuffing Bake

Jul 31, 2015 · 32 Comments

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Chicken and Stuffing Bake in a casserole dish

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.

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!

close up of Easy Chicken and Stuffing Bake

When I was at the grocery store last week, I grabbed a box of stuffing with the intention of using it as a topper for a casserole.  The casserole never appeared but I had this box of stuffing and knew I could use it with the chicken breasts I already had out.  Yes, boxed stuffing is not homemade stuffing. Yes, it would have only taken a bit more time to make homemade but time was not a friend so….boxed it was.  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!

Stovetop Chicken

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.

 

Stove top chicken

[click_to_tweet tweet=”Easy Chicken and Stuffing Bake is comfort food made for any night of the week. #chicken #stuffing #casserole #goodeats ” quote=”Easy meals like this Chicken and Stuffing Bake make life easier.”]

 

close up of Easy Chicken and Stuffing Bake

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.
3.46 from 46 votes
Print Pin Rate
Author: Lisa Kerhin

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 with stuffing and sprinkle the remaining parsley over the 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.

 

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Enjoy!

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More from Blogghetti

Casseroles, Chicken, Meats casserole, chicken, cream of chicken soup, cream of mushroom soup, Stove-top, stuffing

Reader Interactions

Comments

  1. Mary Gilbert says

    August 18, 2015 at 8:27 PM

    Yum…pinned!
    Wake Up Wednesday

    Reply
    • Lisa says

      August 21, 2015 at 9:28 AM

      THanks for stopping by and pinning!

      Reply
  2. Terri says

    December 5, 2015 at 7:05 PM

    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!!

    Reply
    • Lisa says

      December 6, 2015 at 1:07 PM

      Hope it turned out great! It’s one of my go-to meals these days.

      Reply
      • Jenn says

        December 7, 2015 at 6:01 PM

        What temp do you bake it at?

        Reply
        • Lisa says

          December 7, 2015 at 9:44 PM

          Sorry Jenn! I updated the recipe – bake at 350 degrees!

          Reply
  3. Mira says

    September 11, 2016 at 5:08 PM

    Do you cook the stuffing first, before adding to the chicken dish?

    Reply
    • Lisa says

      September 13, 2016 at 6:52 AM

      Hi Mira, Yes, you do. Cook the stuffing according to the package directions before adding it to the top of the chicken.

      Reply
  4. Sue says

    March 4, 2017 at 3:10 PM

    Could you freeze this?

    Reply
    • Lisa says

      March 8, 2017 at 9:29 AM

      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!

      Reply
  5. Debbie says

    March 12, 2017 at 5:14 PM

    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

    Reply
    • Lisa says

      March 13, 2017 at 10:53 AM

      Thank YOU Debbie for letting me know you liked it! I’ll definitely have to try it with lemon – sounds even better!

      Reply
  6. Sheryl says

    January 29, 2018 at 7:46 PM

    Did you combine water with your soup or did you just stir soup, then place it over the chicken?

    Reply
    • Lisa says

      January 31, 2018 at 11:18 AM

      Hi Sheryl, No water needed – just use the soup right from the can.

      Reply
  7. Beth says

    April 15, 2018 at 6:45 PM

    Made this tonight. Only change was the addition of squash noodles,onions and mushrooms. Keeper for sure!

    Reply
    • Lisa says

      April 16, 2018 at 7:17 PM

      your additions sounds delicious!!

      Reply
  8. Lisa says

    July 25, 2018 at 6:59 AM

    Can you use jar gravy instead of cream of chicken soup

    Reply
    • Lisa says

      July 28, 2018 at 8:45 AM

      I would think you can! That actually sounds delicious!

      Reply
  9. Carol says

    September 16, 2018 at 8:51 AM

    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.

    Reply
    • Lisa says

      September 18, 2018 at 7:18 AM

      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!

      Reply
  10. Lori Mcbride says

    October 4, 2018 at 5:36 PM

    Yummy 😋

    Reply
  11. Linda says

    November 17, 2018 at 1:34 PM

    Can you use boneless skinless chicken thighs with this in addition to the breasts?

    Reply
    • Lisa says

      November 18, 2018 at 9:42 AM

      Yes, you can. You will have to adjust the cooking time a bit, since thighs will take a bit longer to cook than breasts.

      Reply
  12. Vicki says

    December 29, 2018 at 5:01 PM

    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

    Reply
    • Lisa says

      December 30, 2018 at 8:44 AM

      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.

      Reply
  13. Chris says

    March 30, 2019 at 8:10 PM

    How would I adjust the cooking time or temp to use small bone in chicken thighs?

    Reply
    • Lisa says

      April 5, 2019 at 9:01 AM

      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.

      Reply
  14. Jennifer says

    April 4, 2019 at 11:36 PM

    Delicious! Made it tonight and it’s a keeper. (I didn’t have any rosemary but it was fabulous without).

    Reply
    • Lisa says

      April 5, 2019 at 8:57 AM

      So glad you enjoyed it!

      Reply
  15. Sarah K says

    November 5, 2019 at 7:55 PM

    I used cream of mushroom and chicken combined and it turned out absolutely perfect. Thank you!!!

    Reply
  16. Lois says

    April 20, 2020 at 6:52 PM

    4 stars
    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

    Reply
    • Lisa says

      April 21, 2020 at 1:43 PM

      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.

      Reply

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