Easy Chicken and Stuffing Bake is a simple, comforting meal that combines tender chicken breasts with a crispy, flavorful stuffing topping. This dish comes together quickly, making it perfect for busy weeknights when you want something filling without a lot of fuss. The golden, crunchy texture of the stuffing contrasts nicely with the juicy chicken underneath, creating a great balance of flavors and textures.
I love making this because it’s a one-pan meal that feels like a homemade classic but doesn’t take hours to prepare. I usually use whatever stuffing mix I have on hand and add a little extra seasoning or veggies if I’m in the mood. It’s the kind of recipe where you can be flexible and still end up with something everyone loves.
Serving this Easy Chicken and Stuffing Bake with a simple side of steamed green beans or a fresh salad makes a complete, satisfying dinner. I always find that leftovers taste even better the next day, making it a handy recipe to keep around for quick lunches or easy reheated dinners.
Key Ingredients & Substitutions
Chicken breasts: These are lean and cook evenly in this bake. You can swap with chicken thighs for more flavor and moisture if you prefer.
Stuffing mix: The seasoned stuffing gives the dish great flavor and texture. Feel free to use plain bread crumbs with added herbs if you want to control salt or seasoning.
Cream of chicken soup: This helps create a creamy sauce. Use cream of mushroom or celery soup for a different twist, or a dairy-free cream soup if needed.
Bacon: Adds smoky flavor and crunch. Omit for a lighter version or make it vegetarian by using smoked paprika and extra herbs.
Cheese: Mozzarella or cheddar melts well and adds richness. You can use any melting cheese you like or skip it to keep it lighter.
How Do I Get the Stuffing Crispy but Keep the Chicken Juicy?
Balancing crispy topping and juicy chicken is key here. Start by sautéing the veggies, which adds moisture and flavor to the stuffing mix. Bake covered first to let chicken cook without drying out.
- Cover the dish with foil for the first 35 minutes to trap steam.
- Remove foil at the end to let the stuffing crisp up under the oven’s direct heat.
- The cream soup and broth poured over help keep the chicken moist during baking.
- Use a meat thermometer to check the chicken’s done at 165°F (74°C) to avoid overcooking.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to fit the chicken and stuffing layers evenly.
- Large skillet – great for sautéing the onion, celery, and peppers before baking.
- Mixing bowl – to combine the cream soup and broth smoothly.
- Sharp knife and cutting board – for chopping vegetables and bacon safely and efficiently.
- Aluminum foil – to cover the dish and keep the chicken juicy while baking.
- Meat thermometer (optional) – helps you check that the chicken is perfectly cooked.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – thighs stay juicy and add richer flavor.
- Add sautéed mushrooms or diced apples to the stuffing – mushrooms add earthiness, apples add a sweet, fresh contrast.
- Use a mix of cheddar and mozzarella cheese – for sharper flavor with great meltiness.
- Stir in some dried cranberries or chopped nuts in the stuffing – extra texture and a hint of sweetness.
Easy Chicken and Stuffing Bake
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 6 cups seasoned stuffing mix (store-bought or homemade)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
Vegetables & Extras:
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- ½ cup yellow bell pepper, diced (optional)
- 4 slices cooked bacon, chopped
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons butter
- 1 teaspoon dried thyme or fresh thyme sprigs for garnish
Seasoning & Cooking:
- Salt and black pepper to taste
- Olive oil or cooking spray (for greasing the baking dish)
Time You’ll Need:
Prepare and assemble this dish in about 15 minutes. Bake covered for 35 minutes, then bake uncovered for another 10-15 minutes to melt the cheese and brown the top. Total cooking time is roughly 50 minutes. Allow a few minutes of resting after baking before serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray to prevent sticking.
2. Sauté the Veggies:
In a large skillet, melt the butter over medium heat. Add the finely chopped onion, diced celery, and optional yellow bell pepper. Cook and stir frequently until the vegetables soften, about 5 minutes.
3. Mix in Stuffing Seasoning:
Add the seasoning from the stuffing mix (or if using plain bread crumbs, add your favorite herbs) into the sautéed veggies. Stir everything together so the flavors blend well.
4. Arrange Chicken and Season:
Place the chicken breasts into your prepared baking dish. Season both sides of the chicken with salt and black pepper to your liking.
5. Mix Creamy Sauce:
In a bowl, combine the cream of chicken soup with the chicken broth. Stir well until smooth and ready to pour.
6. Layer the Stuffing and Sauce:
Spread half of your stuffing mixture evenly over the chicken breasts in the baking dish. Pour half of the creamy soup mixture over the stuffing and chicken.
7. Add Remaining Stuffing and Sauce:
Spread the remaining stuffing on top. Drizzle the remaining soup mixture evenly over everything to keep it moist and flavorful.
8. Add Bacon and Cover:
Sprinkle the chopped cooked bacon evenly over the top of the stuffing. Cover the dish tightly with aluminum foil to keep moisture in during baking.
9. Bake Covered:
Place the dish in the preheated oven and bake for 35 minutes. This allows the chicken to cook through gently and the flavors to meld.
10. Add Cheese and Finish Baking:
Remove the foil and sprinkle shredded mozzarella or cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake another 10 to 15 minutes until the cheese is melted, bubbly, and golden brown. Make sure the chicken reaches an internal temperature of 165°F (74°C).
11. Rest and Garnish:
Take the dish out of the oven and let it rest for a few minutes. This helps the juices redistribute. Garnish with fresh thyme sprigs if you like for a nice aroma and presentation.
12. Serve and Enjoy:
Scoop generous portions onto plates and enjoy this tasty, hearty meal. It’s perfect served with a simple side salad or steamed veggies.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely in the fridge overnight before baking. This ensures even cooking and prevents the stuffing from overcooking while waiting for the chicken to thaw.
Can I Prepare This Dish Ahead of Time?
Absolutely! Assemble the casserole up to adding cheese, then cover and refrigerate for up to 24 hours. When ready, add the cheese and bake as directed, adding a few extra minutes to baking time if needed.
How Do I Store Leftovers?
Store any leftover bake in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave individual servings on medium power to avoid drying out the chicken.
Can I Make This Recipe Gluten-Free?
Yes! Use a gluten-free stuffing mix and gluten-free cream of chicken soup. Make sure any broth and seasoning you use are also gluten-free to keep the entire dish safe for gluten-sensitive diets.
