Easy Chicken and Stuffing Bake Recipe

Name: Easy Chicken and Stuffing Bake
Prep time: 10 min
Cook time: 50 min
Total time: 70 min
Yield: 3
Ingredients: 4 boneless skinless chicken breasts; 1 (10.5 ounce) can cream of chicken soup; 8 ounces sour cream; 1 (1.4 ounce) packet dried French onion soup mix; 1/2 teaspoon freshly ground black Pepper; 1 (6-ounce box) dry stuffing mix; 3/4 cup chicken broth; 5 tablespoons butter, sliced into 8 to 10 pieces; 1 tablespoon chopped fresh parsley, or to taste

Cook Time: 50 minutes

Ingredients

4 boneless skinless chicken breasts
1 (10.5-ounce) can cream of chicken soup
8 ounces sour cream
1 (1.4-ounce) packet French onion soup mix, or to taste
1/2 teaspoon freshly ground black pepper
1 (6-ounce box) dry stuffing mix (such as Stovetop Savory Herb Stuffing Mix)
3/4 cup chicken broth
5 tablespoons butter, sliced into pieces
1 tablespoon chopped fresh parsley, or as needed

Directions

Preheat the oven to 350F (180C). Lightly grease a casserole dish and arrange chicken breasts in a single layer.
In a mixing bowl, combine the cream of chicken soup, sour cream, and French onion soup mix. Stir until well mixed, then spread evenly over the chicken breasts. Sprinkle with freshly ground black pepper to taste.
In a separate bowl, combine the dry stuffing mix and chicken broth. Stir until the stuffing is moistened. Spread the stuffing mixture evenly over the chicken and soup mixture.
Dot the top of the stuffing with slices of butter, ensuring an even distribution.
Place the casserole dish in the preheated oven and bake for 50 to 60 minutes, or until the chicken is fully cooked and the stuffing is golden and bubbly. To check for doneness, insert an instant-read thermometer into the thickest part of the chicken. The temperature should read at least 165F (74C).
Once cooked, remove the casserole from the oven and let it stand for 10 minutes before serving.
Sprinkle the casserole with freshly chopped parsley for a touch of color and flavor.
To serve, place individual portions of chicken and stuffing onto plates. Spoon about 1/4 cup of the delicious gravy from the casserole dish over the top of each serving.

Cook's Notes

If you prefer a lighter version, you can use less of the soup mix and opt for low-sodium chicken broth.
For added flavor and balance, consider layering frozen vegetables, such as broccoli, carrots, and peas, into the casserole.

Nutrition Facts

Nutrient	Per Serving
Calories	608
Total Fat	49g
Saturated Fat	24g
Cholesterol	140mg
Sodium	1436mg
Total Carbohydrate	23g
Dietary Fiber	1g
Total Sugars	5g
Protein	20g
Vitamin C	3mg
Calcium	141mg
Iron	2mg
Potassium	331mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Easy Chicken and Stuffing Bake

The Easy Chicken and Stuffing Bake is a classic comfort dish that embodies the essence of American home cooking. Its origins can be traced back to mid-20th century United States, where casseroles became a popular way to create hearty, convenient meals for busy families. Combining tender chicken, creamy sauce, and a golden, crispy stuffing topping, this dish offered both nutrition and flavor in a single pan. It gained widespread attention in cookbooks and magazines during the 1950s and 1960s, celebrated for its simplicity and ability to feed multiple people with minimal effort.

Regional Variations and Specialties

While the basic recipe is widely recognized, regional adaptations have emerged across the United States. In the South, cooks often add cornbread-based stuffing, bringing a slightly sweet and crumbly texture. Northern variations may incorporate dried cranberries, apples, or sage for added flavor, reflecting the seasonal ingredients of the region. Some Midwestern families layer vegetables like peas, carrots, or green beans directly into the casserole for a more balanced one-dish meal. These variations showcase how local ingredients and tastes influence a familiar favorite.

How It Differs from Similar Dishes

Although it shares similarities with other chicken casseroles and baked comfort foods, the Easy Chicken and Stuffing Bake is unique in its combination of creamy soup, sour cream, and dry stuffing mix. Unlike traditional roasted chicken with a side of stuffing, this dish integrates the components into a cohesive casserole, allowing the flavors to meld during baking. The French onion soup mix, optional but often used, gives a distinct savory depth not commonly found in simpler baked chicken recipes. This fusion of texturescreamy beneath, crunchy on topis what sets it apart.

Where Its Typically Served

This casserole is a go-to dish for family dinners, potlucks, and holiday gatherings such as Thanksgiving or Christmas. Its ability to be prepared ahead of time and baked before serving makes it ideal for entertaining. Restaurants and diners occasionally feature similar versions as part of their comfort food menus, but it is most commonly enjoyed at home, often accompanied by side dishes like mashed potatoes, green beans, or a fresh salad. The combination of convenience and heartwarming flavor has cemented its place in American culinary culture.

Interesting Facts

Many cooks experiment by substituting cream of chicken soup with cream of mushroom or other flavors to vary the taste.
The dish can be adapted for low-sodium diets by adjusting the soup mix and broth, making it accessible for those with dietary restrictions.
Some families use leftover roasted chicken or turkey from previous meals, turning it into a quick and satisfying new dish.
The layering methodsauce first, then stuffingensures that the chicken remains moist while the top achieves a crispy, buttery finish.
Despite its modern association with convenience, the concept of combining poultry and bread-based stuffing in a single dish dates back to European peasant casseroles, showing the enduring appeal of one-pan meals.

FAQ about Easy Chicken and Stuffing Bake Recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave individual servings, though the stuffing may lose some of its crispy texture.

Yes, you can freeze this dish. Allow it to cool completely before transferring it into a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and bake it at 350°F (175°C) until heated through, approximately 25-30 minutes.

Yes, you can prepare the casserole in advance. Assemble the dish up to the point before baking, cover it with plastic wrap or foil, and refrigerate it for up to 24 hours. When ready to bake, remove the cover and bake as directed, adding a few extra minutes if necessary.

Yes, you can substitute cream of mushroom soup, or make your own homemade cream of chicken soup if you prefer. Some people also use cream of celery or a dairy-free soup for an alternative.

To adjust the recipe for more servings, simply double or triple the ingredients while maintaining the same baking time. However, be sure to check the internal temperature of the chicken to ensure it's cooked to 165°F (74°C). You may need a larger casserole dish.

To reduce the salt content, you can use low-sodium versions of the cream of chicken soup, chicken broth, and onion soup mix. Additionally, consider omitting the onion soup mix entirely and replacing it with fresh onions or onion powder, and seasoning with other herbs like garlic powder.

Yes, you can easily add vegetables to this dish. Some great options include frozen peas, carrots, broccoli, or green beans. Add them to the stuffing layer or mix them into the soup and sour cream mixture before layering.

To get a crispy topping on the stuffing, bake the casserole uncovered during the last 10-15 minutes of cooking. If you prefer extra crispiness, you can also broil the top for 2-3 minutes, watching closely to prevent burning.

Yes, you can substitute chicken thighs for chicken breasts in this recipe. Boneless, skinless thighs will work well and remain moist during baking. Be sure to adjust the cooking time slightly if necessary.

This dish pairs wonderfully with a simple green vegetable, such as steamed broccoli or green beans. Mashed potatoes, roasted vegetables, or a fresh salad also make great side dishes to complement the casserole.

Comments

Michelle Casey

10/06/2025 01:52:54 PM

It was great & my company loved it too. They asked for the recipe and it's a man. I would have liked cranberry sauce with it but he didn't like cranberry sauce so I didn't serve any. He took home some left overs and I think I'm going to have a open face sandwich with my left overs but put cranberry sauce on it.

QuirkyKelp3602

02/02/2024 01:52:52 AM

I made it as the recipe directs. I found it way too salty from the onion soup mix. If I make it again, I will omit the soup mix and season with onion flakes. I will also add cheese. I will definitely keep the sour cream.

COOKIN'inTX

02/25/2024 06:08:10 PM

To everyone complaining about it being too salty, I took you at your word and chose reduced sodium cream soup and unsalted chicken broth. I also doubled the stuffing mix and broth, but melted the butter and mixed it into the stuffing mixture. We enjoyed it; with those tweaks we didn't find it to be too salty for our tastes. I think next time I may add some frozen green beans or peas and carrots to make it an "all-in-one" dinner casserole.

ZanyBeer1118

07/02/2025 08:43:44 PM

Love this recipe! I use cream of mushroom soup because I don’t like cream of chicken soup. I don’t use the onion soup mix because I’ve tried it in other recipes and it was too salty. I just added a 1/2 tsp of onion powder. I also saute 1/2 cup of chopped onions and 1/2 cup chopped celery and add that to the stuffing. The soup and sour cream taste so good mixed together! If you want to try something different, I’ve also used boneless pork tenderloin chops. They were really good!

VividGlass7613

02/20/2024 03:32:16 AM

Did not like this - although it has potential. Much much too salty - which over powers the flavor profile completely. If you’re going to make this, try to modify it by way of low sodium soup, broth and introduce plain bread chunks. Skip the onion soup mix and add a teaspoon of: onion powder, garlic powder, Johnny’s, and a 1/4 cup of minced onion. Also bump up the broth to 1 to 1-1/2 cups. And add a cup of frozen peas!

Dianne Galbraith

02/03/2024 06:49:46 PM

I haven't tried this yet, but will be soon. In response to the high sodium concerns, I buy the no sodium cream of chicken soup at Safeway, make my own low sodium french onion soup mix and buy the low sodium stuffing. This cuts the sodium count way down and makes it doable for me. (I'm allowed 1500 mg of sodium per day)

UpbeatYuzu3936

03/01/2024 04:35:09 PM

I really liked this except way too salty. So the second time I used readily available reduced sodium selections of canned soup, stuffing mix and broth. Also used onion & garlic powder instead of dried soup pkt which is too salty. Much less salty with these changes. This is comfort food!

TwistyWhey1227

02/23/2024 05:03:48 PM

I used onion powder and garlic powder instead of the soup mix. I also added diced onions and a couple of cups of thawed frozen mixed vegetables. I added a second tin of soup and I used a cup and a half of broth for the stuffing. It was very tasty and I will make it again

WorthyCup6800

02/10/2024 03:26:49 PM

Very easy and quick to prepare. I had leftover homemade stove top stuffing (which in itself is delicious) that I used. Left out the chicken broth because the dressing didn’t need it. I’m a mushroom lover so I layered in some sliced mushrooms between the soup mixture and the stuffing topping. Served with cranberry sauce. Loved it! My wife loved it as well. Next time i’m going to try it with boneless/skinless chicken thighs. A keeper. It didn’t say to bake with lid, but that’s what I did.

Connie M

02/08/2024 08:37:37 PM

I subbed a can of French onion soup (be sure to subtract some of the liquid accordingly) and shredded the chicken but otherwise kept the recipe intact. Quick, tasty comfort food!

Lisa Taravella

02/04/2025 08:14:26 PM

I loved this recipe. It helped me to get a start. I didn’t have all the ingredients and I don’t like onion soup mix in anything except dip! It’s just too salty. I used all the other ingredients, but I didn’t have enough sour cream, so I made up the difference with mayo. I arranged slice onions around the chicken. Layered as directed and topped with unsalted butter because I use a lot of seasonings on the chicken. (Paprika, Everything Bagel, salt and pepper) I did the stuffing with Pepperidge Farm herb and chicken broth. I used a lot more than directed. I love the stuffing. The dish was filling and had lots of flavor. I know some people on here get upset when the recipe is changed, but I love reading all your suggestions. Mine were because of what I had, not because the original sounded bad.

Elizabeth Pendleton

08/15/2025 04:34:19 PM

Tasty. I made this exactly as written. Doubled everything since I had more people. For next time, I would use real onion slices, and skip the French onion dip powder. Too salty. Less sour cream and less soup. Sauce overpowered the chicken. The adults liked it, kids, not so much. Surprised at that.

Emclark

08/12/2025 10:10:18 PM

This is an epic dish! It smells so good and the taste is even better. It’s so savory and such a comfort dish. I fixed green beans and mashed potatoes to go with mine but a side salad or other sides would be great, too.

Zulema Ante

07/09/2025 12:18:19 AM

Made it, family loved it INSPITE of the fact I forgot the butter topping. A little crunchy but delicious.

Nancy Gibson

07/05/2025 02:18:11 PM

Next time I will add about a 1/2 of water to soup muxture. No gravy to spreak of. Needs more liquid. Other it was good.

FluffyPop8381

06/21/2025 05:00:41 PM

i made no changes other than adding some chopped celery into the stuffing mx. Family loves this recipe.

GlitzyPeach6192

05/10/2025 12:13:21 AM

Delicious,!! Followed recipe, just covered with foil when baked to keep stuffing moist.....family loved it!! Thanx for the recipe!

UpbeatZiti5152

03/12/2025 04:07:08 PM

Dottie Ortiz

03/03/2025 03:34:37 AM

Taste good just the way it is..great recipe 😋

Tyler Lopez

02/16/2025 11:52:36 PM

I’ll be making this again, no doubt.

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