Chicken and Stuffing Bake is a comforting, all-in-one meal that brings together juicy pieces of chicken and soft, flavorful stuffing baked to golden perfection. The crisp top and savory inside make it a dish that’s both hearty and satisfying, perfect for evenings when you want something warm and easy.
I love making this dish because it’s one of those recipes that feels like a big, cozy hug on a plate. It’s simple to prepare, and everything cooks together, which means you get great flavors mingling as the stuffing soaks up the chicken juices—making every bite extra tasty. I usually switch up the stuffing mix with whatever herbs or veggies I have on hand, so it’s easy to make it your own.
My favorite way to serve this is with a side of steamed green beans or a fresh salad to balance the richness. It’s the kind of meal that brings everyone to the table, especially on chilly nights when you want something filling but not too fussy. Plus, leftovers from this bake make for a delicious next-day lunch that I always look forward to!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts because they cook evenly and stay tender. You can substitute with thighs for a juicier texture and richer flavor.
Stuffing Mix: Store-bought herb-flavored stuffing is quick and adds great seasoning. If you want, you can use cornbread or gluten-free stuffing to fit your needs.
Dairy: Sour cream adds creaminess and a slight tang. Greek yogurt works well too if you prefer a lighter option. Cream of chicken soup binds everything nicely but try cream of mushroom soup for a different taste.
Cheese: Cheddar gives a nice melty, sharp layer on top. Feel free to skip it or use mozzarella or Monterey Jack if you want something milder.
How Can I Keep the Chicken Juicy and the Stuffing Flavorful?
The secret is coating the chicken with the creamy mixture and baking it covered first. This locks in moisture and lets the flavors mix well.
- Mix broth, sour cream, soup, and butter to keep things moist.
- Coat the chicken pieces fully in this mixture so they don’t dry out.
- Bake covered for 40 minutes—this traps steam.
- Uncover for the last 10-15 minutes to crisp up the stuffing top without drying out the chicken.
- Rest the bake briefly before serving so juices redistribute for tender bites.
Equipment You’ll Need
- 9×13-inch baking dish – I prefer this size because it fits all the ingredients and cooks evenly.
- Mixing bowls – for blending the creamy sauce and tossing the chicken with stuffing mixture.
- Measuring cups and spoons – to ensure the ingredients are accurate for perfect flavor.
- Foil – to cover the dish during baking and keep everything moist.
- Cooking spray or oil – for greasing the baking dish so the bake doesn’t stick.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for extra juiciness and richer taste.
- Add sautéed mushrooms, spinach, or peas mixed into the stuffing for more veggies and flavor.
- Use shredded mozzarella or Monterey Jack cheese instead of cheddar for a milder, meltier topping.
- Mix in cooked bacon bits or chopped ham for a smoky, meaty twist.
Chicken and Stuffing Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 package (about 6 ounces) stuffing mix (herb-flavored or your choice)
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons butter, melted
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and pepper, to taste
- Cooking spray or oil for greasing the baking dish
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and around 50 to 55 minutes for baking. You’ll cover the bake first to keep it juicy, then uncover it to get a nice golden top. Finally, a few minutes resting time before serving makes it ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Mixture:
Start by preheating your oven to 350°F (175°C). In a large bowl, mix together the chicken broth, sour cream, cream of chicken soup, melted butter, minced garlic, and chopped onion if you’re using it. Stir until the mixture is smooth.
2. Add Stuffing and Chicken:
Next, stir in the stuffing mix and dried parsley. The mixture will get thick but should still be moist. Add your bite-sized chicken pieces and toss them well so they are all coated with the stuffing mixture.
3. Assemble and Bake:
Lightly grease a 9×13-inch baking dish with cooking spray or oil to keep the bake from sticking. Spread the chicken and stuffing mix evenly in the dish. If you like cheese, sprinkle shredded cheddar on top. Cover the dish with foil, then bake for about 40 minutes.
4. Finish Baking and Serve:
Remove the foil and bake uncovered for another 10 to 15 minutes until the top is golden brown and the chicken is fully cooked (165°F or 75°C inside). Let it rest a few minutes before serving, then sprinkle some fresh parsley to add a pop of color and flavor.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before chopping and using them. This helps ensure even cooking and food safety.
Can I Prepare This Bake Ahead of Time?
Absolutely! Assemble the dish and cover it tightly with foil or plastic wrap, then refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes to the cooking time 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 microwave or oven until warmed through, stirring occasionally for even heating.
Can I Substitute the Sour Cream?
Sure! Greek yogurt makes a great substitute for sour cream and adds protein with a similar creamy texture and tangy flavor.
