There are nights for cooking dinner, and there are nights for getting dinner into the oven before somebody starts eating shredded cheese straight from the bag. This chicken and stuffing casserole is quick enough to keep the peace. Bakes in about 30 minutes with just five ingredients and very little interference from you.
Table of Contents
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🥰 Is this chicken and stuffing casserole recipe for you?
This is your dinner if...
- You have 5 minutes to get something in the oven and absolutely no interest in making a production out of it.
- A box of Stove Top stuffing counts as a perfectly respectable pantry staple in your house.
- You like creamy chicken casseroles with plenty of buttery, savory stuffing on top.
- You're feeding people who consider "weird ingredients" and "strange vegetables" a personal attack on their delicate psyche.
- You need an easy dinner that tastes like you have a grandma
If you were planning to spend the evening julienning vegetables and reducing a sauce in a special saucier pan, this probably isn't your moment. Save that energy for company.
🎥 Video
If you like this one, my swiss chicken and stuffing casserole is similar but adds a layer of gooey Swiss cheese.
🧾 Ingredients
Five ingredients. That's it. And one of them is a box of stuffing, so we're already off to an excellent start.
- Chicken breast or thighs - Use whichever you prefer or whichever is on sale. I'm not arguing with a bargain. Cut the chicken into evenly sized, bite-sized pieces so it cooks through at the same time.
- Stove Top stuffing mix - Chicken flavor is my usual choice, but use whatever you like. You can also substitute my homemade cornbread stuffing.
- Sour cream - Makes the sauce creamy and gives it just enough tang to keep the condensed soup from taking over the neighborhood.
- Cream of mushroom soup - Don't dilute it. Not a mushroom person? Cream of chicken is perfectly acceptable.
- Water - You'll need it boiling hot to moisten the stuffing before it goes over the chicken.
Next time try adding a package of mixed vegetables in with the chicken. It makes it a little like chicken pot pie! If they're frozen be sure to thaw them first.
Download this free Chicken & Stuffing Casserole kitchen cheat sheet for tips, faqs, variations, and more.
📖 Recipe
Chicken and Stuffing Casserole
Print Pin Recipe Rate RecipeIngredients
- 1 ½ pounds boneless skinless chicken breast, or thighs
- 6 ounces chicken stuffing mix, I used Stovetop stuffing
- 1 ¾ cup water, boiling
- 10 ¾ ounces cream of mushroom soup, don't dilute
- ⅓ cup sour cream
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Spray a 13x9-inch baking dish with non-stick cooking spray.
- Cut the chicken breast into bite sized pieces and add to baking dish.
- Sprinkle with salt and pepper or seasoned salt. Set aside.
- Add the stuffing mix to a large bowl and mix in the hot water until evenly moistened. Set aside.
- Add the cream of mushroom soup and the sour cream to a medium sized bowl.
- Blend until smooth.
- Spread the sour cream mixture over the chicken.
- Top with stuffing mixture.
- Bake for 25 to 30 minutes or until chicken registers 160°F on an instant read thermometer.
- Remove from oven and let stand 5 minutes before serving. The chicken will continue to cook to 165℉.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 How to make Stovetop Stuffing chicken casserole
This is basically layer, stir, layer, bake. Dinner does not need a project manager. And if even that sounds like too much involvement, my Crockpot Chicken and Stuffing Casserole requires even less supervision.
- Stir together the stuffing mix and hot water until evenly moistened.
- Blend together the cream of mushroom soup and sour cream in a medium-sized
mixing bowl . - Spread soup and sour cream mixture on top of the chicken breasts in the prepared baking dish.
- Sprinkle stuffing mix on top of chicken breasts and then bake for 25 to 30 minutes, or until the chicken is 160F in the center. Let stand 5 minutes.
😱 What can go wrong (and how to fix it)
🍗 The chicken cooks unevenly. Cut it into roughly the same size pieces. Otherwise, the little ones will be done while the big ones are still considering their options.
🍗 The stuffing is dry. Make sure all of the stuffing mix gets moistened with the boiling water before it goes on the casserole.
🍗 The casserole is watery. Adding frozen vegetables? Thaw and drain them first. Nobody ordered chicken casserole soup.
🍗 The chicken isn't done. Check the thickest pieces with an instant-read thermometer. They should reach 160°F before the casserole comes out of the oven and will coast up to 165°F while it rests.
🍗 The stuffing gets too brown. Loosely cover the casserole with foil for the last few minutes and carry on as though nothing happened.
🍽️ Serve with
📚 More creamy chicken casserole recipes
If pork is on sale give this pork chops and stuffing casserole a try. It's a great way to use leftover turkey, too!
🏡 This chicken and stuffing casserole has been saving dinner around here for years, mostly because five ingredients and five minutes of prep are hard to argue with. Keep a box of Stove Top and a can of soup in the pantry and you've always got a backup plan that doesn't involve handing everyone a spoon and pointing toward the cereal.
🎧 Too busy to scroll? listen instead
Don't feel like scrollin' and skimming today? Just hit play below and I'll talk you through this chicken and stuffing casserole with my usual blend of buttery sarcasm, no-nonsense tips, and unapologetic carb enthusiasm.
Bernadette says
My family loved this!
This is the second time I’ve made this! It is Delish!! ❤️Thank you so much!
Marye says
So glad you enjoyed it!
Terry says
I like the sounds of this. I always zhuzh up my Stovetop by adding sautéed onions and celery, and LOTS of poultry seasoning - but that's personal preference.
I noticed on the ingredients photo that you used Stovetop Traditional Sage flavor.
I've never seen that in our stores. 1st it was no frozen peppers & onions mix. We can get both, but individually. Then it was no frozen garlic cubes. And don't forget about the - no French onion soup, in any way, shape, or form. No dry Italian dressing mix, either.
For some obscure reason, manufacturers decided Canada was no longer worthy of receiving frozen juice/drink concentrates, either. The uproar was huge - enough so that our largest grocery conglomerate (the one many of us are boycotting, because they're crooks, and have been overcharging us for years, in addition to mislabeling items as being manufactured, or produced in Canada, 🇨🇦, when the 🤡 started hitting us with tariffs. It was the start of the #canadastrong & elbowsup movement.) made a deal with a US manufacturer, to label and ship us frozen lemonade concentrate - both yellow and pink. Bye-bye 5 Alive, and every other brand.
Why us - for all of them? It's downright frustrating!
Look at me - word vomit, and off on a tangent again 😕
Paula says
My family loved this!
Joanne says
Doesn't "skillet" mean prepared on the stove? That's the recipe I was looking for and this one appeared.
Marye says
I don't know why this recipe came up when you were searching skillet. That was a tech glitch that I have no control over.
Kaye says
Make this often. It’s so good and easy. I add cooked eggs noodles to give it a little heft.