Best 15 Chicken Stuffing Bake Recipes

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Chicken stuffing bake is an incredibly versatile and comforting dish that can be enjoyed by people of all ages. It is a classic combination of tender chicken, savory stuffing, and a creamy sauce, all baked together until golden brown. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying dish for a special occasion, chicken stuffing bake is sure to hit the spot.

Here are our top 15 tried and tested recipes!

ONE-DISH CHICKEN AND STUFFING BAKE



One-Dish Chicken and Stuffing Bake image

This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 6

Number Of Ingredients 8

1 ¼ cups boiling water
4 tablespoons butter or margarine
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 skinless, boneless chicken breasts
Paprika
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
⅓ cup milk
1 tablespoon chopped fresh parsley

Steps:

  • Mix water and butter. Add stuffing. Mix lightly.
  • Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
  • Mix soup, milk and parsley. Pour over chicken. Cover.
  • Bake at 400 degrees F for 30 minutes or until done.

CHICKEN CORNBREAD STUFFING BAKE



Chicken Cornbread Stuffing Bake image

I was frequently asked to make this chicken casserole for the monthly potluck dinners in our retirement complex and never had any leftovers. It's so moist, comforting, simple and flavorful! -Carmelia Saxon, Chapel Hill, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

2 eggs, lightly beaten
1 package (14 ounces) crushed corn bread stuffing
4 cups cubed cooked chicken breast
3 cups reduced-sodium chicken broth, warmed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 small onion, chopped
1/4 cup chopped celery
1 teaspoon rubbed sage

Steps:

  • In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray., Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°., Or cover casserole before baking and freeze for up to 3 months., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 382 calories, Fat 7g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 1073mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

CHICKEN AND SWISS STUFFING BAKE



Chicken and Swiss Stuffing Bake image

I love to cook but just don't have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe. I serve it with a green salad. -Jena Coffey, Sunset Hills, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1 package (6 ounces) stuffing mix
2 cups cubed cooked chicken breast
2 cups fresh broccoli florets, cooked
2 celery ribs, finely chopped
1-1/2 cups shredded Swiss cheese, divided

Steps:

  • In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 247 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 658mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein.

CHICKEN STUFFING BAKE



Chicken Stuffing Bake image

At my bridal shower a few years ago, each guest brought a recipe card her best dish. We've tried everyone's recipe, but this is a favorite.-Nicole Vogl Harding, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 6

6 boneless skinless chicken breast halves (6 ounces each)
6 slices Swiss cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth
3 cups seasoned stuffing cubes
1/2 cup butter, melted

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese. , In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 402 calories, Fat 27g fat (15g saturated fat), Cholesterol 86mg cholesterol, Sodium 947mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

CHICKEN STUFFING BAKE



Chicken Stuffing Bake image

This is a wonderful 1-dish meal that my kids just LOVE! It's so easy that I can make it as soon as I get home from work, and when it's done in the oven, the kids think they've had a wonderful home-cooked meal! Yum! (Oh, by the way, I PREFER to use the Campbell's Cream of Chicken Dijon soup, but I can't find it anymore in Indiana...)

Provided by Stacky5

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 (6 ounce) package chicken flavor stuffing mix
4 boneless skinless chicken breasts
1 (10 3/4 ounce) can condensed cream of chicken soup
1/3 cup sour cream
1/8 cup milk
1/8 teaspoon poultry seasoning
1/8 teaspoon paprika
1/8 teaspoon garlic powder
salt & pepper
1 2/3 cups water
2 tablespoons butter

Steps:

  • Mix contents of stuffing mix pouch and the 1-2/3 cups water. Set aside.
  • Place washed and dried chicken in a 2-quart casserole (or 13 x 9 inch baking dish). Sprinkle chicken with poultry seasoning, paprika, garlic powder, salt & pepper (for seasoning).
  • Mix soup, sour cream and milk. Pour mixture evenly over chicken.
  • Spoon stuffing mixture over the top, evenly.
  • Dot the top with little pieces of butter.
  • Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the juices run clear.
  • YUM! :).

GRANDMA'S CHICKEN STUFFING BAKE



Grandma's Chicken Stuffing Bake image

This is a recipe my grandma made for me before she died. It is delicious if you love stuffing.

Provided by Savannah

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h10m

Yield 6

Number Of Ingredients 12

2 (11 ounce) packages hot dog buns
½ cup butter
1 onion, chopped
15 fluid ounces water, or more as needed
1 pinch dried sage, or to taste
1 pinch poultry seasoning, or to taste
salt and ground black pepper to taste
2 chicken legs, or more to taste
2 chicken thighs, or more to taste
2 chicken breasts, or more to taste
2 (10.5 ounce) cans cream of chicken soup, divided
½ cup milk, or more as needed

Steps:

  • Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  • Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper.
  • Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture.
  • Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture.
  • Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 756.8 calories, Carbohydrate 60.8 g, Cholesterol 139.4 mg, Fat 38.6 g, Fiber 2.6 g, Protein 39.6 g, SaturatedFat 16.2 g, Sodium 1344.2 mg, Sugar 8.7 g

CHICKEN AND STUFFING BAKE



Chicken and Stuffing Bake image

Oh My, this is Good!! My family liked this one! It reminded us of a Thanksgiving Dinner. A rotisserie chicken makes this casserole easier. Stove Top Stuffing with lower sodium is best to use. Juicy delicious and don't forget the cranberry sauce as a side!

Provided by Seasoned Cook

Categories     Chicken

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 7

1 (6 ounce) Stove Top stuffing mix (chicken flavor and lower sodium)
1 3/4 cups water
4 tablespoons butter
3 cups shredded chicken, cooked
1 (10 ounce) cream of chicken soup
1/4 cup sour cream
1/2 cup milk

Steps:

  • Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
  • Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.
  • Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
  • In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
  • Sprinkle stuffing mixture over top.
  • Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
  • Serve with cranberry sauce and enjoy!

ONION-CHICKEN STUFFING BAKE



Onion-Chicken Stuffing Bake image

"A friend shared this savory meal-in-one with me, and it's since become my favorite dinner to serve guests," notes Audrey Aldrich, Berlin Heights, Ohio. It's sure to be a hit at your home, too.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (6 ounces) seasoned stuffing mix
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
2 tablespoons onion soup mix
1 can (4 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup grated Parmesan cheese

Steps:

  • Prepare stuffing mix according to package directions; set aside. Place chicken in a greased 2-qt. baking dish. Combine the soup, sour cream and soup mix; spread over the chicken., Sprinkle with mushrooms and water chestnuts. Spread stuffing over top. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts :

CHICKEN, SWISS CHEESE AND STUFFING BAKE



Chicken, Swiss Cheese and Stuffing Bake image

From cooktopcove.com Swiss cheese chicken and stuffing bake is an all-in-one casserole; nothing else is needed to make the meal complete.

Provided by queen_jane

Categories     Chicken Breast

Time 1h10m

Yield 5 , 5 serving(s)

Number Of Ingredients 7

5 boneless skinless chicken breasts
5 slices swiss cheese (you can also try with Pepper jack, Monterey...)
1 (10 1/2 ounce) can cream of onion soup
1/4 cup white wine (you can substitute for milk if you prefer)
seasoned stuffing mix (we recommend garlic and herbs, but you can use the plain one as well)
1/4 cup butter
salt and pepper

Steps:

  • 1. Preheat your oven to 350 F (175 C). Grease a casserole dish and season your chicken breasts.
  • 2. In a mixing bowl, mix the white wine (or the milk) with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese.
  • 3. Pour the rest of the soup and wine mixture over the chicken and the cheese.
  • 4. Pour the stuffing mix over the casserole and sprinkle it with the butter.
  • 5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown.
  • Pro tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.

CREAMY CHICKEN STUFFING BAKE



Creamy Chicken Stuffing Bake image

Chicken and stuffing in one dish! Great comfort food that's easy to make. Great with mashed potatoes.

Provided by MLUCAS3017

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
1 (10.5 ounce) can chicken broth
¾ cup water
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can cream of chicken soup
½ cup margarine, melted
1 (6 ounce) package herb-seasoned stuffing mix (such as Pepperidge Farm® Herb-Seasoned Stuffing), crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring a pot of water to a boil and reduce heat to medium-low. Cook chicken breasts in the simmering water until no longer pink inside, 5 to 8 minutes. Remove chicken and cut into bite-sized pieces.
  • Stir chicken broth and water together in a large measuring cup; mixture should total 2 cups. Mix cream of mushroom soup, cream of chicken soup, and 1 cup of chicken broth mixture in a large bowl; stir in chicken. Spread chicken mixture into bottom of prepared baking pan.
  • Mix remaining 1 cup of chicken broth mixture, melted margarine, and stuffing mix in a bowl; stir to moisten. Spread stuffing mix over chicken mixture.
  • Bake in the preheated oven until stuffing is lightly browned and casserole is bubbling, 40 to 45 minutes.

Nutrition Facts : Calories 415.2 calories, Carbohydrate 29.1 g, Cholesterol 46.2 mg, Fat 23.6 g, Fiber 0.9 g, Protein 20.8 g, SaturatedFat 4.8 g, Sodium 1561.6 mg, Sugar 3.8 g

GRAVY STUFFING CHICKEN BAKE



Gravy Stuffing Chicken Bake image

A whole pre-cooked chicken baked with turkey gravy, chicken gravy, corn, carrots and stuffing. Down home good eatin', and only takes 1/2 hour to make!

Provided by Lesley

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 6

1 (3 pound) roasted chicken
1 (15 ounce) can corn
1 (16 ounce) can sliced carrots, drained
1 (12 ounce) jar chicken gravy
1 (12 ounce) jar turkey gravy
3 cups prepared stuffing

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Shred or tear the chicken into bite size pieces. Try to get most off the whole chicken as possible, or as much as you think you can handle.
  • Place torn chicken in a 9x13 inch baking dish. Mix corn and carrots around with the chicken, then pour chicken gravy and turkey gravy on top and mix. Sprinkle stuffing over top to cover..
  • Bake at 400 degrees F (200 degrees C) for about 30 minutes, or until golden brown.

Nutrition Facts : Calories 469.5 calories, Carbohydrate 33.5 g, Cholesterol 88.6 mg, Fat 22.8 g, Fiber 4.4 g, Protein 31.8 g, SaturatedFat 5.6 g, Sodium 1179.9 mg, Sugar 4.7 g

CHEESY CHICKEN BROCCOLI STUFFING BAKE



Cheesy Chicken Broccoli Stuffing Bake image

I think this is so yummy !!! This is my recipe variation from Kraft Cheesy Chicken & Broccoli Bake.

Provided by Sandra-Kay Pearson

Categories     Casseroles

Time 50m

Number Of Ingredients 7

1 1/2 - 2 lb boneless skinless chicken breast cut into bite size pieces
1 box stove top stuffing mix chicken flavor
1 pkg (8oz.) velvetta cheese (cut in small cubes)
1 can(s) (10.5 oz) campbell's cream of chicken soup
1 bag(s) (14oz.) frozen broccoli florets...thawed and drained
2 Tbsp butter (i use country crock)
salt and pepper to suit your taste

Steps:

  • 1. Preheat oven 400 degrees. Prepare Stove Top Chicken Flavor Stuffing Mix as directed on box...set aside.
  • 2. Melt butter in pan on medium high heat then brown chicken. Add Cream of Chicken Soup and mix well. Stir in the thawed and drained Broccoli. Add the Velvetta Cheese and stir well. Pour "pan cooked" ingredients into a 9x13 butter greased baking dish. Add stuffing on top and spread over ingredients in baking dish. Bake 40 minutes or until chicken is cooked.
  • 3. Enjoy !!!

CHICKEN BREASTS AND STUFFING BAKE



Chicken Breasts and Stuffing Bake image

With a little help from a mix, you can have chicken and stuffing on the dinner table in less than an hour. What a comfort!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Number Of Ingredients 7

4 boneless skinless chicken breast halves (1 1/4 pounds)
4 slices process Swiss cheese
1 package Chicken Helper™ chicken & stuffing
1 can (4 ounces) mushroom pieces and stems, drained
1 1/2 cups hot water
1 cup hot water
2 tablespoons margarine or butter, melted

Steps:

  • Heat oven to 375°F. Place chicken in ungreased rectangular baking dish, 13x9x2 inches; cover with cheese slices. Sprinkle with Stuffing and mushrooms.
  • Mix 1 1/2 cups hot water and the Seasoning Mix; pour over stuffing. Stir 1 cup hot water and the Gravy Mix with wire whisk until smooth; pour over mixture in dish. Drizzle with margarine.
  • Cover and bake 20 minutes. Uncover and bake 15 to 20 minutes longer or until top is golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.

CHICKEN STUFFING BAKE



Chicken Stuffing Bake image

This is my standard recipe for making use of left-over cooked chicken. I've changed the stuffing mix occasionally and have used cornbread stuffing mix and a few others from time to time. But I like the taste best when I use herbed stuffing mix. I've also used cream of mushroom soup (in place of the cream of celery) and added a...

Provided by Vickie Parks

Categories     Casseroles

Time 35m

Number Of Ingredients 10

10 3/4 oz cream of celery soup, undiluted (i use low-fat, low-sodium)
1 c half & half (or milk)
6 oz box herbed stuffing mix
2 c cooked chicken, cubed
2 c fresh broccoli, cut into bite-size pieces
2 celery stalks, chopped
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
6 oz shredded monterery jack (or swiss) cheese

Steps:

  • 1. Preheat oven to 375°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray; set aside.
  • 2. In a large bowl, thoroughly combine the soup and milk until well blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery, salt, pepper, red pepper flakes, and 1 cup cheese.
  • 3. Transfer chicken mixture to the prepared baking dish, and bake 20 to 30 minutes or until heated throughout. Sprinkle remaining 1/2 cup cheese on top and return to oven to bake another 5 minutes or until cheese just starts to melt. Serve immediately.

CHICKEN STUFFING BAKE



Chicken Stuffing Bake image

A good casserole for when you don't have much time but want to feed your family a "home-cooked" meal.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup milk
1 (6 ounce) package seasoned stuffing mix
2 cups cubed cooked chicken breasts
2 cups fresh broccoli florets, cooked
2 celery ribs, finely chopped
1 1/2 cups shredded swiss cheese, divided

Steps:

  • In a mixing bowl, add the soup and milk; stir to combine.
  • Add the stuffing mix and its seasoning packet, chicken, broccoli, celery, and 1 cup cheese; stir to combine.
  • Spoon into a greased 13x9 inch baking dish.
  • Bake, uncovered, at 375° for 20 minutes or until heated.
  • Sprinkle with remaining cheese; bake for 5 more minutes or until cheese is melted.

Tips:

  • For a crispy crust, use a combination of butter and olive oil to grease the baking dish. This will help the stuffing get nice and brown on top.
  • If you don't have any fresh herbs, you can use dried herbs instead. Just be sure to use about half the amount, as dried herbs are more concentrated.
  • If you're using frozen vegetables, be sure to thaw them before adding them to the stuffing. This will help prevent the stuffing from becoming watery.
  • Don't overstuff the chicken. You should be able to fit all of the stuffing inside the chicken without it being too tightly packed.
  • Roast the chicken at a high temperature for the first 30 minutes, then reduce the heat to finish cooking the chicken through. This will help the chicken get a nice brown color and prevent it from drying out.
  • Let the chicken rest for 10-15 minutes before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Chicken stuffing bake is a classic comfort food dish that is perfect for a family dinner. It's easy to make and can be tailored to your own taste preferences. Whether you like your stuffing savory, sweet, or somewhere in between, there's a recipe out there for you. So next time you're looking for a hearty and delicious meal, give chicken stuffing bake a try. You won't be disappointed.

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