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!
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!
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.
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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 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!
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!!!