Chicken and Stuffing Bake

Chicken and Stuffing Bake

The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
371 Calories
18g Fat
11g Carbs
39g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 371
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Cholesterol 118mg 39%
Sodium 1142mg 50%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 39g
Vitamin C 2mg 8%
Calcium 59mg 5%
Iron 3mg 14%
Potassium 422mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken and stuffing bake is like eating a Thanksgiving turkey dinner, but without all the work of roasting a bird. The bake takes an hour from start to finish and has all the flavor, crunch, and creaminess of a turkey with stuffing and gravy. If you’re looking to satisfy your holiday cravings, you can whip up this dish in no time.any month of year

There are only a few ingredients (many of them store-bought) and it’s almost a complete meal in a dish. All you need is a mixing bowl and a casserole dish to throw this bake together. Freeze this casserole ahead of time and bake it when your Thanksgiving cravings strike. It also makes excellent leftovers.

Ingredients

  • 1/4 cup olive oil

  • 2 stalks celery, finely diced

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 2 pounds boneless, skinless chicken breasts

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 2 (10.75-ounce) cans cream of chicken soup

  • 1/4 cup milk

  • 1 (6-ounce) box chicken stuffing mix

  • 1 1/2 cups chicken broth

  • Fresh sage and parsley leaves, optional

Steps to Make It

  1. Gather the ingredients. 

    Chicken and Stuffing Bake
    The Spruce Eats / Leah Maroney 
  2. Heat the olive oil in a sauté pan on medium heat. Add the celery, onion, and garlic to the pan and sauté for 3 to 5 minutes or until the vegetables are softened and the onion is translucent. Remove from the heat and set aside. 

    Chicken and Stuffing Bake
    The Spruce Eats / Leah Maroney 
  3. Preheat the oven to 375 F.

  4. Cut the chicken breasts into 1-inch pieces. Spray the bottom of a 9 x 13-inch baking dish with nonstick spray. Sprinkle the top of the chicken with the salt and pepper. 

    Chicken and Stuffing Bake
    The Spruce Eats / Leah Maroney 
  5. In a medium bowl whisk together the cream of chicken soup, milk, and cooked vegetable mixture.

    Chicken and Stuffing Bake
    The Spruce Eats / Leah Maroney 
  6. Pour the mixture over the top of the chicken, covering it completely. 

    Chicken and Stuffing Bake
    The Spruce Eats / Leah Maroney 
  7. Sprinkle the stuffing mix over the top of the chicken. Pour the chicken broth evenly over the stuffing mix. Cover the dish with foil and place it in the oven. Bake the casserole for 40 to 45 minutes, or until the chicken is completely cooked through. The edges will be bubbly. 

    Chicken and Stuffing Bake
    The Spruce Eats / Leah Maroney 
  8. Remove the foil and turn up the heat to 425 F. Place the casserole back in the oven and brown the top for about 5 minutes. Allow the casserole to sit on the counter for about 10 minutes before serving.

    Chicken and Stuffing Bake
    The Spruce Eats / Leah Maroney 
  9. Sprinkle the top with chopped sage and parsley if desired. 

    Chicken and Stuffing Bake
    The Spruce Eats / Leah Maroney 

Recipe Variations

  • Use any brand of stuffing mix you like as long as it is pre-seasoned.
  • Leave out the olive oil, celery, and garlic if you are looking to make the dish even quicker.
  • Include some other veggies to make this a one-dish complete meal. Try adding in 2 cups of frozen green beans, mixed veggies, or broccoli.