So here’s my mishmash tale about this Chicken Stuffing Bake
You know those evenings when your energy’s running on fumes, everyone’s hungry (and apparently only you can cook), and the thought of a fancy dinner makes you want to hide in the pantry? That’s when I make this Easy Chicken Stuffing Bake. I actually first learned it from my cousin Kelli—who, let’s be honest, is notorious for under-seasoning everything, but even she couldn’t mess this one up. The first time I made it, I burned the edges, but hey, everyone still ate it and my uncle even asked if I’d made extra. I didn’t (rookie move). Anyway, get comfy because I’m about to share the not-at-all secret art of throwing tasty things in a baking dish and letting the oven do the hard work.
Why You’ll Love This Chicken Stuffing Bake (I do!)
I make this when I’m craving something cozy but I don’t want to stare down a pile of pots in the sink after. My family goes a little mad for it because it’s creamy, savory, and—let’s be honest—anything with stuffing brings out their best dinner-table banter. (Well, except that time I tried to use tofu instead of chicken. Didn’t go over so hot. Lesson learned.) Plus, it’s one of those “use what you’ve got” kind of dishes. It’s a lifeline when you forgot to shop and you’re ready to improvise like a kitchen MacGyver.
Here’s What You’ll Need (with my two cents tossed in)
- About 500g (1 lb) boneless, skinless chicken breasts
(But honestly, thighs work too—sometimes even better. I just use whatever’s on special.) - 1 can (roughly 10.5 oz) condensed cream of chicken soup
(Cream of mushroom is also great, or mix the two if you want to get wild!) - 1/2 cup sour cream
(Greek yogurt in a pinch. It’s fine. No one could ever tell.) - 1 box (roughly 6 oz or a big handful) packaged stuffing mix
(Stove Top is my fallback, but my gran swore by the one from Aldi. Honestly, any version works fine.) - 1 1/4 cups hot water (or chicken broth, if you want to be swanky)
- 1-2 cups frozen mixed veggies OR a can of green beans drained
(No one at my place likes peas, so I stick to carrots and corn mostly.) - Salt, pepper, and a pinch of garlic powder (if you remember, and you like it)
- Optional: Shredded cheese for topping; chopped fresh herbs for show-offs
How To Actually Make It (My Real-Life Steps)
- Preheat the oven to 375°F (or about 190°C). Don’t skip this. I’ve forgotten, and it ends badly—watery stuffing is not a vibe.
- Lightly grease a 9×13-inch baking dish (just use whatever’s close—I’ve used a big cake tin in a pinch). Lay the chicken in a single layer on the bottom. If they’re super thick, whack them with a wooden spoon a bit; it’s weirdly therapeutic.
- Grab a bowl. Mix up the soup with the sour cream and, if you like, a splash of broth. Stir in your frozen veggies. This is where I sneak a taste. Don’t worry if it looks kind of off—it always does at this stage.
- Spread the gooey soup mix right over the chicken. Pretend you’re icing a cake, but, you know, chickeny.
- Next, toss the stuffing mix into another bowl. Pour over the hot water (or broth). Let it sit a minute so it softens—sometimes I get impatient here and just go for it. Fluff it with a fork.
- Plop the stuffing on top of the chicken and soup layers, spreading it out. (On second thought, you can use your hands. It’s just easier and more fun.)
- Bake uncovered for about 40 minutes. If the top starts looking too brown but it’s still gooey underneath, throw a bit of foil over it towards the end. The chicken should be juicy, not dry as an old boot.
- Let it sit for 10 minutes (fine, five if you’re hangry). It settles and slices better. Or just scoop and plop like I usually do, because who’s judging?
Notes from My Kitchen Misadventures
- If your chicken breasts are huge (hello, supermarket specials), cut them in half first—they cook faster.
- Once I forgot to defrost the mixed veggies; still worked. The crunchier bits aren’t bad at all. Actually, I think it adds something!
- Adding a splash of milk to the soup mix makes it a little silkier. Up to you.
Wild Variations (And One That Flopped—Oof)
- Tried swapping in leftover turkey after Thanksgiving. Yessss. Better flavor in my opinion.
- Canned mushrooms work if you want more earthy bits. Not everyone liked that experiment, but I did.
- I once used croutons instead of stuffing mix after running out—honestly, wouldn’t recommend. They get way too soggy. Live and learn, right?
Gear You’ll Need (But I’ll Level With You)
You want a biggish baking dish, something close to 9×13 inches. But, if you’re in a pickle, two smaller pans will do. Use foil to cover if you don’t have a lid. I sometimes mix in mixing bowls, but once I just winged it straight in the dish—worked fine, one less thing to wash.
Stashing Leftovers (If You Have Any)
This keeps in the fridge, covered, for a couple of days. It heats up well in the microwave. But honestly, in my house, it never lasts more than a day—I’m usually scraping the pan by lunch the next morning. I think it tastes better the day after, but that’s just me. For more on safe leftovers, these folks know their stuff.
How I Like to Serve It (Or: What Goes With It?)
I usually keep it simple—maybe a side salad if I’m feeling virtuous. My kids like applesauce with it. Don’t ask me why; it’s just become our thing. If we’re feeding more people, I’ll pour on a little extra gravy (I use this quick gravy recipe sometimes), and it’s next-level good.
What I’ve Learned From (Many) Attempts
- I once tried rushing the baking time (hangry, remember?) and regretted it—my chicken was still a bit pink in the middle. Don’t be me; check doneness before you serve.
- Don’t skip letting it rest for a minute after baking. It settles and tastes, I dunno, cozier?
- If you’re using low-sodium soup, add a tiny bit more salt or herbs. Not enough oomph otherwise, in my opinion.
FAQ (I’ve actually been asked these)
- Can I make this ahead of time?
- Yep, totally. Assemble, pop in the fridge, and then bake right before dinner. Just add about 10 extra minutes if it’s cold from the fridge.
- Is it okay to use cooked chicken?
- Oh, for sure. Just cut the bake time down to about 25-30 minutes. Watch for bubbly edges and golden stuffing!
- What’s the best way to reheat this?
- Microwave or oven both work. It can dry out if you forget it in the oven (learned that the hard way), so maybe splash a little broth on first.
- Can I freeze it?
- You can, but stuffing gets a bit soggy. I probably would just make it fresh, but if you need to answer a lot of hungry mouths later, go ahead. Wrap it up well in foil and seal tight.
- How do I make it vegetarian?
- Hmm. Try veggie broth, cream of mushroom soup, and chopped cooked mushrooms or Quorn. But it’s not something I’ve tried much. On second thought, maybe a proper veggie casserole recipe is better. Here’s a good collection.
So there you go—my unfiltered, slightly rambling guide to Easy Chicken Stuffing Bake. If you make it, let me know if your crew likes it as much as mine (or if you also ended up hiding in the pantry afterwards, haha). May your oven always bake true, your stuffing stay fluffy, and your family appreciate the simple joys of a one-dish dinner!
Ingredients
- 3 cups cooked chicken breast, shredded or chopped
- 1 package (6 oz) stuffing mix
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup frozen mixed vegetables, thawed
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon black pepper
Instructions
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1Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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2In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, chicken broth, mixed vegetables, and black pepper. Stir until well mixed.
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3Spread the chicken mixture evenly into the prepared baking dish.
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4In a separate bowl, mix the stuffing mix with melted butter until combined. Sprinkle the stuffing evenly over the chicken mixture.
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5Bake in the preheated oven for 35 minutes, or until the top is golden brown and the casserole is bubbling.
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6Let the casserole rest for 5 minutes before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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