The Best Chicken and Stuffing Bake Recipe for a Quick Dinner

This chicken and stuffing bake delivers everything you love about hearty comfort food: juicy chicken, fluffy, herbed stuffing, and a creamy, savory sauce.

There’s no need to dirty extra pots because this one-pan wonder bakes everything together for a meal that’s as easy as it is flavorful. With tender chicken, buttery stuffing, and perfectly seasoned gravy, this recipe is a lifesaver for busy weeknights or when you need a foolproof dish for a crowd.

My Story Behind This Chicken and Stuffing Bake

When I first developed this recipe, I wanted something that could combine the flavors of my favorite holiday stuffing with the simplicity of an easy chicken casserole.

I remember testing it on a chilly Sunday afternoon after coming across a childhood memory of my mom’s famous baked chicken with stuffing recipe. That moment brought me back to the aromas of buttery herb stuffing filling our cozy kitchen.

What sets this apart is its combination of convenience and flavor. This one pan chicken and stuffing dish has quickly become a staple in my home because it’s so versatile.

You can dress it up with veggies for a complete meal or keep it simple for a truly quick chicken dinner. Either way, it hits all the right notes of comfort and ease I know you’ll appreciate.

Chicken and Stuffing Bake 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 (like Stovetop Savory Herb Stuffing Mix)
• 3/4 cup chicken broth
• 5 tablespoons butter (sliced into pieces)
• 1 tablespoon chopped fresh parsley (optional, for garnish)

How to Make Chicken and Stuffing Bake

1. Preheat your oven to 350°F (180°C). Lightly grease a casserole dish to make cleanup easier later.
2. Arrange the boneless skinless chicken breasts in a single layer at the bottom of the dish. This ensures even cooking.
3. In a medium bowl, stir together the cream of chicken soup, sour cream, French onion soup mix, and black pepper until smooth and creamy. Spread this mixture evenly over the chicken.
4. In another bowl, combine the dry stuffing mix and chicken broth, mixing just until the stuffing is moistened. Spread this stuffing mixture over the creamy sauce layer.
5. Dot the top of the stuffing mixture with the butter slices to ensure a rich, golden topping as it bakes.
6. Bake uncovered for 50–60 minutes, or until the stuffing is golden brown and the chicken is cooked through. Use an instant-read thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
7. Once baked, let the dish rest for 10 minutes. This step helps the flavors meld and ensures the juices settle for the perfect texture.
8. Sprinkle with chopped parsley just before serving, if desired, for a fresh pop of color.

My Chef Tips for the Best Chicken and Stuffing Bake

• Use fresh or homemade stuffing: If you’ve got time, a homemade herb stuffing mix takes this dish to the next level.
• Add veggies: For a more complete meal, layer in frozen broccoli, peas, or carrots before adding the cream sauce.
• Adjust salt carefully: The soup and stuffing mix can be salty, so opt for low-sodium chicken broth if you want more control.
• Batch cook and freeze: You can double this recipe and freeze half in an airtight container for a ready-to-bake meal later on.
• Reheat properly: Reheat leftovers in the oven instead of the microwave to keep the stuffing crispy and the chicken juicy.
• Use chicken thighs: If you prefer dark meat, bone-in or boneless thighs work beautifully in this dish.
• Make it gluten-free: Swap the stuffing mix for a gluten-free version or use cooked wild rice instead.

Chicken and Stuffing Bake FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are a fantastic option. They stay moist during baking and add even more flavor to your baked chicken with stuffing recipe.

Can I make this ahead of time?

Absolutely. You can assemble the casserole a day ahead and store it in the refrigerator. When you’re ready to cook, just pop it in the oven and bake as directed.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes to keep the stuffing crispy.

What sides go well with this dish?

Pair this homemade chicken and stuffing with a crisp green salad or roasted green beans for a balanced meal.

Is this dish freezer-friendly?

Yes! Freeze the fully assembled casserole (before baking) for up to 2 months. Thaw overnight in the fridge before baking as directed.

Time to Try This Chicken and Stuffing Bake

If you’re looking for a no-fuss, flavorful dish that delivers every time, this chicken and stuffing bake is the answer. Whether you’re whipping it up for a weeknight dinner, feeding a hungry family, or prepping for busy days ahead, this recipe is a guaranteed hit. What do you love to add to your stuffing casseroles? Let me know in the comments below, and don’t forget to share your results or variations—I’m always excited to see your creations!

If you try this, tag me on social media—I’d love to see how your one pan chicken and stuffing bake turns out!