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Chicken Stuffing Bake is a simple one-dish chicken and stuffing bake ready in less than an hour with minimal clean-up. Tender chicken in a creamy sauce topped with Stove Top stuffing mix and baked into a hearty casserole. Add green beans or your favorite veggies for a complete meal the whole family will love.

baked chicken breasts and stove top stuffing on wooden spoon.

Chicken and Stuffing Casserole

My hearty, flavorful chicken casserole with Stove Top stuffing is the ultimate comfort food. Seasoned chicken in a creamy sauce topped with stuffing and baked until hot and bubbling.

This chicken stuffing bake recipe comes together easily with hardly any prep time. It’s a great recipe for busy weeknights that the entire family will enjoy. It’s like Thanksgiving dinner in a casserole — what could be better than that?! We love to serve this easy casserole with cranberry sauce on the side!

If it is too warm to turn on the oven, use your slow cooker. My kids love my crock pot chicken and stuffing during the warmer months!

Table of Contents

Why You’ll Love Chicken Stuffing Bake

  • Super easy and no cutting up chicken. Just layer ingredients and bake!
  • Only 7 simple ingredients
  • Budget friendly. You can also add veggies to stretch the portions!
  • Creamy, comforting and picky-eater approved!
  • Easy to make ahead and refrigerate or freeze for later!

Stove Top Easy Chicken Bake Ingredients

chicken breast, stove top stuffing, sour cream, broth, cream soup, butter, seasoning.

Here are the basics. Full amounts are in the printable recipe card below.

  • Chicken breasts — boneless skinless chicken breasts. You can sub chicken thighs if you prefer those or chicken tenders. Boneless pork chops will also work!
  • Cream of chicken soup — to make the creamy sauce
  • Stove Top stuffing mix — or 6 ounces of your favorite stuffing mix like Pepperidge Farm or Mrs Cubbison’s
  • Sour cream — add to sauce to tenderize chicken
  • Chicken broth — chicken stock, vegetable broth or hot water to mix with dry stuffing
  • Seasonings — garlic powder, dry minced onions, ground pepper. I don’t add any extra salt as there is plenty in the ingredients, but you can add your own, to taste if you like.
  • Butter — to help stuffing get golden brown. Use unsalted butter or salted butter.

How to Make Chicken and Stuffing Bake

First, preheat your oven to 375 degrees f. Then, grease a 9 x 13 casserole dish with butter or non stick cooking spray.

Place chicken breasts in the bottom of the baking dish. Season with garlic powder, dried onions and pepper.

In a medium bowl, mix the chicken broth with the dry box of stuffing mix. Do not follow the Stove top stuffing recipe on the box. Just add the amount of chicken broth called for here.

adding seasoning to chicken in baking dish.
spreading soup mixture on top of chicken with spoon.
spooning stuffing on top of soup layer.
cubes of butter on top of stuffing layer.

In a small bowl, mix soup with the sour cream until smooth and creamy. Then, spread the soup mixture evenly on top of the chicken breasts.

Next, spoon the prepared stuffing mix over the soup mixture. Spread the stuffing evenly so that it covers the chicken.

You can add stuffing around the chicken, as well. Then, place cubed butter over the stuffing layer, and pop it into the preheated oven.

Bake the chicken casserole for 35 to 45 minutes or until the chicken is 165 degrees internally, according to a meat thermometer.

chicken stuffing bake in casserole dish.

How to Store and Reheat Leftover Casserole

Store any leftovers of this delicious dinner in an airtight container in your refrigerator. You can also cover the baking dish with plastic wrap. Use them up within 4 days. You can also freeze leftover chicken casserole for up to 3 months for best taste. Reheat individual portions in your microwave. Reheat larger portions in your oven on low heat until heated through.

chicken stuffing bake with green beans on fork

Tips for Stove Top Stuffing Chicken Bake

Don’t follow the recipe on the back of the box of stuffing. Use the amounts called for in this recipe.

The exact cook time depends on how much chicken you are using and how large the pieces are.

When I use 4 thin chicken breasts, it takes 35 minutes to cook, while 4 thick ones take about 45 minutes. I recommend pounding thicker pieces so they cook evenly. Or cut them into smaller pieces.

You can cover the dish with aluminum foil halfway through cooking time if the stuffing starts to get too brown.

Chicken and Stuffing Recipe Variations

There are many ways to customize this stuffing casserole recipe — that’s one of the best things about this dish!

Use cream of mushroom soup, cream of celery soup or any other cream soup instead of cream of chicken.

To make chicken and stuffing without canned cream soup, use homemade cream of chicken soup. Or, substitute a jar of chicken gravy, turkey gravy or homemade chicken gravy if you have some.

For the perfect meal, add in some frozen vegetables such as green beans, broccoli or mixed vegetables. Add veggies under the stuffing.

For extra saucy, creamy chicken, use 2 cans of soup.

Toss in some diced celery or dried cranberries into stuffing. They make such a great addition! You can use your own homemade leftover stuffing or my homemade stuffing recipe instead of the boxed kind.

Instead of using fresh chicken breasts, use rotisserie chicken or any type of leftover chicken. Cook for 15-20 minutes or until heated through. Or, you can even use leftover turkey — a great way to use up Thanksgiving leftovers!

Can You Use Frozen Chicken

You can use frozen chicken breasts, but I recommend cutting the chicken into smaller pieces so it cooks faster. One reader did this with great results!

Can I Make the Casserole Ahead of Time

Yes! Just prepare according to the directions, cover with plastic wrap, and place in the fridge to bake later the same day. You can also prepare and freeze the unbaked casserole for up to 3 months.

More Comforting Chicken Casseroles

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chicken stuffing bake recipe on spoon.
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4.97 from 65 votes

Easy Chicken Stuffing Bake

By: Dee
Chicken Stuffing Bake is a simple one-dish chicken and stuffing bake ready in less than an hour with minimal clean-up. Tender chicken in a creamy sauce topped with Stove Top stuffing mix and baked into a hearty casserole.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Video

Ingredients  

  • 4 large chicken breasts about 2 pounds
  • 1 tablespoon dried minced onions
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 6 ounces stove top stuffing mix
  • 1½ cups low sodium chicken broth
  • 10 ounces condensed cream of chicken soup
  • ½ cup sour cream
  • 4 tablespoons butter cubed

Instructions 

  • Preheat oven to 375℉
  • Grease a 9×13 casserole dish with butter or non stick spray
  • Place chicken breasts in baking dish
  • Season with garlic powder, dried onions and pepper
  • In a medium mixing bowl, combined dry stuffing mix with chicken broth, and fluff with fork. Set aside
  • In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. Spread mixture evenly on top of chicken
  • Spoon prepared stuffing on top of soup layer and around chicken, and top with cubes of butter
  • Bake for 35 to 45 minutes or until internal temperature is 165℉ according to meat thermometer

Notes

Add salt to taste, if desired as there is plenty of salt in the stuffing mix and cream soup.
Total cooking time for this chicken breasts and stove top stuffing recipe varies with size of chicken and individual ovens. Cover lightly with aluminum foil if stuffing starts to get too brown. If your chicken is very thick, you may want to lightly pound the pieces so they cook evenly or slice into smaller pieces. I recommend using a thermometer to check the temperature to ensure chicken is done.
Use cream of mushroom soup or cream of celery soup or your favorite instead of cream of chicken, if desired. You can use 2 cans for more sauce.
Add frozen veggies before adding stuffing layer for a 1 dish meal.

Nutrition

Calories: 536kcal, Carbohydrates: 42g, Protein: 33g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 125mg, Sodium: 1352mg, Potassium: 705mg, Fiber: 2g, Sugar: 5g, Vitamin A: 694IU, Vitamin C: 3mg, Calcium: 98mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
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I hope you love this easy chicken casserole as much as we do. It’s a family favorite and such a great easy recipe full of delicious flavors.

Recipe posted in 2022 and updated in 2026.

About Meatloaf and Melodrama!

I’m Dee, the blogger, cookbook author, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

Read more about me

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Recipe Rating




56 Comments

  1. Cheryl says:

    This was amazing! Only thing I did differently was cut my chicken in bite size pieces as my chicken breasts were half frozen. Tossed the chicken pieces with the seasonings, then stirred the chicken with the sour cream and soup sauce. Baked covered for 30min, then uncovered for the last 10min. Served with rice..yummy! Thank you for the fabulous recipe. Will be making again. 🙂5 stars

    Reply
    1. Dee says:

      I’m so glad you liked the chicken, Cheryl. Thanks for taking the time to leave a review! 🙂

      Reply
  2. Jackie Gertsch says:

    This was delicious! The only thing I changed was using skinless, boneless thighs instead of breast. I’m not sure why some of the reviews said it was salty unless they used garlic SALT instead of garlic powder. Also the gravy was not too thick as one review said. It was perfect.5 stars

    Reply
    1. Dee says:

      Thank you so much, Jackie! I’m glad you liked the recipe!

      Reply
  3. Beth says:

    Can you eliminate sour cream

    Reply
    1. Dee says:

      Yes, but I would add another can of soup so that it’s not too dry.

      Reply
  4. Keisha Bren Dunn says:

    This looks great. I am planning my grocery list, and have a few questions about the recipe? What is the green spice on top, and is it fresh? Also, I cannot find cream of chicken soup that is exactly 10 ounces. I can only find 10.5 ounces. Would that size work for this recipe? Thanks.

    Reply
    1. Dee says:

      That is chopped parsley on the chicken. It’s optional, for garnish. 10.5 ounces is fine.

      Reply