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Home » Easy Chicken and Stuffing Bake

Easy Chicken and Stuffing Bake

Jul 31, 2015 · 41 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.
3.72 from 78 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 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.

 

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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
  17. Sandi Zahradnik says

    January 3, 2022 at 7:59 PM

    5 stars
    I happened to have a box of Turkey Stuffing so decided to try this recipe. It was very good and quick to make.

    Reply
    • Lisa says

      January 4, 2022 at 3:30 PM

      Wonderful to hear!!

      Reply
  18. Mary Beth Einerson says

    January 12, 2022 at 9:19 AM

    4 stars
    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 🙂

    Reply
    • Lisa says

      January 14, 2022 at 1:51 PM

      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.

      Reply
  19. Stefania Webster says

    March 25, 2022 at 1:16 PM

    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

    Reply
    • Lisa says

      March 25, 2022 at 1:56 PM

      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.

      Reply
    • Kathy says

      October 18, 2022 at 8:11 PM

      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.

      Reply
  20. Lynda Ciano says

    October 18, 2022 at 6:35 PM

    5 stars
    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!

    Reply
    • Lisa says

      October 19, 2022 at 1:26 PM

      Hi Lynda, thank you! Yes, it’s super comfort food for sure. We love the crispy top, too.

      Reply

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