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
- 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
- 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.
“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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