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3.70 from 73 votes

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.
Author: Lisa Kerhin


  • 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


  • 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.