Chicken and Stuffing Bake

Chicken and Stuffing Bake

The Spruce Eats / Leah Maroney

  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: Serves 6-8

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 celery stalks (finely diced)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 2 pounds chicken breasts (boneless, skinless)
  • 1 teaspoon salt
  • 1 teaspoon 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
  • Garnish: 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 one-inch pieces. Spray the bottom of a 9 x 13-inch baking dish with non-stick 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 two cups of frozen green beans, mixed veggies, or broccoli.