Easy Chicken and Stuffing Bake is a simple and comforting dish that brings together juicy baked chicken and fluffy, flavorful stuffing all in one pan. It’s the kind of meal that’s both cozy and satisfying, with tender chicken cooked right on top of classic herb-filled stuffing, soaking up all those tasty juices.
I love making this dish on busy weeknights because it’s so straightforward—just pop everything in the oven and forget about it until it’s perfectly cooked. The best part is how the stuffing gets a little crispy on top but stays soft and delicious underneath. It’s one of those recipes where you get to enjoy both ease and great flavor without a lot of fuss.
For serving, I like to toss together a quick green salad or some steamed veggies to keep things fresh and light alongside the hearty bake. This meal always brings a little warmth and homey feeling to the table, and I find it especially comforting on cooler days when you want something nourishing without all the effort.
Key Ingredients & Substitutions
Chicken breasts: These keep the dish light and tender. You can swap for thighs if you want juicier meat or have dark meat preference.
Stuffing mix: I like using seasoned stuffing for flavor. If you don’t have it, plain bread cubes with added herbs work well too.
Cream of chicken soup: This adds creaminess and moisture. For a lighter option, try cream of mushroom or a homemade white sauce.
Chicken broth: Using broth instead of water boosts flavor. Vegetable broth is a good substitute for a milder taste or if you don’t do meat broth.
Celery and bell pepper: They add crunch and sweetness. Feel free to swap veggies—onions or carrots would work nicely here.
Cheese: Mozzarella or cheddar melts well over the top. Swiss or Monterey Jack are tasty alternatives you might enjoy.
How Do You Keep the Chicken Tender and Stuffing Fluffy?
Cooking the chicken directly on the stuffing helps flavors blend but can dry the meat if not done carefully. To keep chicken juicy and stuffing soft, try these tips:
- Use foil to cover the dish while baking. This traps steam and helps keep chicken moist.
- Don’t skip the cream of chicken soup and broth—they add moisture essential for tender chicken and fluffy stuffing.
- Check the chicken’s internal temperature (165°F/74°C). Taking it out right when it’s done prevents overcooking.
- Let the bake rest for a few minutes after cooking so juices redistribute through the meat.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering chicken and stuffing evenly.
- Mixing bowl – for preparing stuffing and mixing soup with butter easily.
- Measuring cups and spoons – helps you get the right amounts for broth, soup, and spices.
- Aluminum foil – covers the dish to keep chicken moist while baking.
- Sharp knife and cutting board – for chopping celery, bell pepper, and other add-ins.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for juicier, more flavorful meat that stays tender.
- Mix in sautéed mushrooms before baking to add a nice earthy depth.
- Stir in cooked sausage or ground turkey to add more protein and a different taste.
- Use cheddar cheese for a sharper flavor or swap for mozzarella for mild, gooey melted cheese.
Easy Chicken and Stuffing Bake
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 package (6 oz) seasoned stuffing mix (herb or classic)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup chopped celery
- 1/2 cup chopped yellow bell pepper (optional)
- 1/2 cup cooked and crumbled bacon (optional)
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 teaspoon dried thyme or 3-4 sprigs fresh thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter, melted
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 55-60 minutes to cook. You’ll mix and layer your stuffing and chicken, bake it covered for 45 minutes, then add cheese and bake uncovered for another 10-15 minutes until everything is hot and bubbly. Let it rest a few minutes before serving.
Step-by-Step Instructions:
1. Prepare the Stuffing:
Preheat your oven to 350°F (175°C). In a large bowl, prepare the stuffing mix using chicken broth instead of water for more flavor. Stir in chopped celery and yellow bell pepper if you’re using them.
2. Layer the Dish:
Grease a 9×13 inch baking dish lightly. Spread half of the stuffing evenly across the bottom. Season chicken breasts with salt, pepper, and garlic powder, then arrange them over the stuffing. Mix cream of chicken soup with melted butter and thyme, then pour it evenly over the chicken.
3. Top and Bake:
Spoon remaining stuffing on top and sprinkle crumbled bacon if desired. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle shredded cheese on top, and bake uncovered for another 10-15 minutes, or until chicken is cooked through and cheese is melted. Let rest a few minutes before serving. Enjoy!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but make sure to fully thaw the chicken breasts before baking. Thaw them overnight in the fridge or use the defrost setting on your microwave to avoid uneven cooking.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the entire dish up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake according to the recipe instructions, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of broth or water if it seems dry.
Can I Use a Different Kind of Cheese?
Yes! Cheddar, Monterey Jack, or Swiss cheese all melt nicely and work well on top of this casserole. Choose your favorite or whatever you have on hand for a tasty twist.
