I still remember the first time I pulled this kind of cozy casserole from the oven and the whole house seemed to sigh. The smell of warm herbs and soft bread, the way steam fogged the windows for a minute, and the comfort of a simple dish that felt like a hug made it an instant family favorite. Chicken and Stuffing Bake sits somewhere between easy weeknight magic and weekend Sunday supper, and it’s the kind of recipe I reach for when I want food that feeds both the belly and the heart. In the next few minutes I’ll walk you through everything you need, from the tiny tools that make the day easier to the little tricks that keep the topping crunchy and the filling creamy. This one is forgiving, familiar, and somehow perfect for the days when you want dinner that feels like home.

Kitchen Essentials You’ll Need

This recipe is wonderfully simple, but a few basic tools will make the process smoother and the result better. A roomy mixing bowl gives you space to combine the filling without spills. A 9×13 inch baking dish is ideal for even cooking and that golden top we all love. A sturdy spatula and a whisk help you blend the soup and broth into a silky sauce. An oven mitt and a cooling rack keep you safe when you pull the hot casserole out.

Large mixing bowl
9×13 inch baking dish
Spatula or large spoon
Whisk
Oven mitts and cooling rack

These items aren’t fancy. They just make your time in the kitchen calmer and help you get that lovely texture contrast between creamy chicken and crisp stuffing.

Why You’ll Love This Chicken and Stuffing Bake

There’s a special kind of comfort that comes from combining tender shredded chicken with a buttery, crunchy stuffing topping. The first spoonful hits warm and creamy, then the stuffing provides a salty, toasty bite that keeps you coming back. It is the kind of recipe that feels nostalgic and modern at the same time. It’s great for busy nights because most of the heavy lifting can be done with pantry staples and leftovers. It’s also forgiving, so it’s a perfect one-dish meal for beginner cooks and seasoned home cooks alike.

Flavor and texture: creamy, savory filling with a golden, crunchy top
Convenience: uses cooked chicken and a boxed stuffing mix for speed
Comfort: warm, homey aromas that fill the kitchen and the soul
Versatility: easy to customize with vegetables, herbs, or cheese

Sensory notes you’ll appreciate: a glossy, slightly thick sauce surrounding strands of chicken, the soft give of the filling beneath a volley of browned crumbs, and an aroma that promises warmth and satisfaction. This dish is reliable for potlucks, easy dinners, and colder nights when you want food that tastes like home.

Chicken and Stuffing Bake Ingredients

4 cups cooked chicken, shredded, 2 cups cream of chicken soup, 1 cup chicken broth, 1 package stuffing mix, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, Salt and pepper to taste, 1 cup shredded cheese (optional)

You can keep it simple and use the exact ingredients above, or pull in a few pantry extras to brighten things up. A knob of butter added to the stuffing before it goes on top gives an even more golden finish. Freshly cracked black pepper and a pinch more salt can lift the flavors. If you like a little herbal brightness, a tablespoon of chopped fresh parsley or thyme stirred into the filling is lovely. If you have leftover cooked vegetables like peas or carrots, they fold in well and make the casserole a little more substantial.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Make sure the rack is in the middle so the casserole can heat evenly. You should feel the warm air when you open the oven later and the smell of baking will be soft and inviting.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, and season with salt and pepper. Mix until well combined. Stir until the sauce is smooth and coats the chicken. The mixture should look slightly glossy and pourable but not soupy. Taste a little and adjust salt and pepper if needed.
In a 9×13 inch baking dish, spread the chicken mixture evenly. Use a spatula to smooth the top so the stuffing will sit evenly on the surface. The layer should be thick and creamy with no dry patches.
Sprinkle the stuffing mix over the chicken mixture. Press it gently with the back of a spoon so the crumbs make good contact with the sauce beneath. This helps the bottom of the topping soften just enough while the top crisps.
If using cheese, sprinkle it on top of the stuffing mix. Choose a cheese that melts well like cheddar or Monterey Jack. The cheese will melt into pockets that add a rich, gooey contrast to the crispy crumbs.
Bake in the preheated oven for about 30-35 minutes, or until heated through and the stuffing is golden brown. Look for bubbling at the edges and a deepening color on the stuffing. If the top browns quickly, tent loosely with foil for the last 10 minutes so the filling heats without burning the crumbs.
Let it cool for a few minutes before serving. The casserole will set slightly and be easier to spoon. You’ll notice a warm savory aroma and a satisfying steam when you lift the lid. Serve while the top is crisp and the inside is luxuriously creamy.

Fun Variations You Can Try

Experimenting with this casserole is one of my favorite things. Here are some playful and practical twists to try next time.

Vegetable boost: Fold in 1 to 1 1/2 cups of cooked peas, corn, green beans, or diced carrots to add color, fiber, and brightness.
Mushroom and herb: Sauté sliced mushrooms with a little butter and thyme, then stir into the chicken mixture for an earthy, savory upgrade.
Low-sodium swap: Use low-sodium soup and broth and add extra herbs like rosemary or parsley for more flavor without the salt.
Gluten-free: Use a gluten-free stuffing mix or make your own with gluten-free breadcrumbs and seasonings.
Cheesy richness: Swap the optional cheese for a mix of sharp cheddar and Parmesan for a deeper savory profile.
Spicy twist: Add a pinch of cayenne or a few dashes of hot sauce to the filling for a gentle heat that plays well with the creamy base.

These swaps let you tailor the bake to what’s in your fridge and to the tastes of your family. The structure of the dish is forgiving, so most changes work beautifully.

How I Love to Serve It

This casserole is all about cozy, relaxed meals. I usually spoon it into warm bowls so everyone can get a crispy top and creamy base in each serving. It’s lovely plated with a bright, acidic side to cut through the richness. Think a simple green salad dressed in lemon vinaigrette or a crunchy slaw.

You can also:

Serve with roasted Brussels sprouts or steamed green beans for a pop of color and texture.
Add something pickled on the side. A few pickled beets or quick refrigerator pickles give the meal balance.
Offer dinner rolls or a small baguette for anyone who wants to mop up the sauce.
Make it part of a buffet. It holds well in a chafing dish for parties or potlucks and the top stays pleasantly crisp for a while.

The mood I aim for when I serve this is warm and welcoming. I like soft lighting, a simple vase with kitchen herbs, and plates passed around with laughter. It’s the kind of meal that invites seconds and calm conversation.

Helpful Tips from My Kitchen

There are a few little tricks that change this dish from good to reliably great. First, use cooked chicken that is seasoned or well-salted. Leftover roasted chicken or a quick poached breast both work. If your chicken is bland, add a splash more chicken broth and a pinch of salt.

If your mixture seems thin, the stuffing will still absorb moisture as it bakes. Resist the urge to add a lot more flour or breadcrumbs.
For extra flavor, sauté a small diced onion in butter and stir it into the chicken mixture before baking. It softens and caramelizes slightly in the oven.
To keep the stuffing top crisp, melt one tablespoon of butter and drizzle it over the stuffing before baking. This encourages browning.
If you want a creamier filling, fold in a couple of tablespoons of sour cream or cream cheese into the filling before topping.
For even heating, let very cold components sit at room temperature for 10 minutes before assembling. That helps the casserole come to heat more evenly.
When reheating, cover with foil and warm at 325°F until heated through. Remove foil in the last 5 minutes if you want to re-crisp the top.

A few small adjustments can make the texture and flavor sing, and the dish is wonderfully forgiving.

Important Cooking Reminders

Preheat the oven fully to 350°F to ensure even baking and a golden topping.
Use a 9×13 inch baking dish for the given quantities to avoid overflow and uneven cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven until warmed through.
Freeze assembled but unbaked casserole for up to 2 months. Thaw in the refrigerator overnight before baking and add a few extra minutes to the cook time.
If the top browns too quickly while baking, loosely tent with foil to prevent burning.
Always check the internal temperature when reheating lengthy-cooked dishes. Aim for 165°F for safe serving.

Nutritional Information (Estimated)

This casserole is comforting and hearty. Per serving, the dish will vary based on whether you include cheese and the type of stuffing mix used. Rough estimates per serving are around 400 to 550 calories depending on portion size and add-ins. Carbohydrates are primarily from the stuffing mix, roughly 25–40 grams. Fat content comes from the cream soup, milk, and optional cheese and will be around 15–30 grams. Protein is substantial thanks to the chicken and typically lands in the 25–40 gram range. These are ballpark numbers meant for general planning.

Recipe Details

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Yield: Serves 6–8

Common Questions You Might Have

Q: Can I use fresh breadcrumbs instead of a boxed stuffing mix?

A: Yes. Fresh breadcrumbs mixed with a little poultry seasoning, a pinch of salt, and melted butter make a lovely homemade topping. Toast them lightly in a skillet first so they crisp up well in the oven. If you go homemade, you may want a tablespoon or so of melted butter to encourage browning.

Q: How do I keep the filling from becoming watery?

A: The cream of chicken soup and milk create the sauce, and the stuffing will absorb some moisture as it bakes. If your filling feels very loose before baking, let it sit for 5 to 10 minutes to allow the stuffing to hydrate slightly. Also be sure not to over-pour broth. Small adjustments like an extra tablespoon of soup or a couple more minutes resting after baking will help the casserole set.

Q: Can I make this ahead for a crowd?

A: Absolutely. Assemble the casserole in the baking dish and cover tightly with foil. Refrigerate for up to 24 hours before baking. If baking from chilled, add about 10 minutes to the cook time and remove the foil for the final 10 minutes to let the top brown. For a larger crowd you can double the recipe and use a larger pan or two pans for even cooking.

Conclusion

I hope this recipe becomes one of those dependable dishes you turn to when you want the kitchen to feel warm and full and when you want people to leave the table a little happier than they arrived. The balance of creamy chicken and crisp stuffing is a small everyday miracle, and it’s forgiving enough to be a weekday savior or a weekend comfort. If you’d like to see another home cook’s version with a step-by-step video that inspired a weeknight favorite, check out this Chicken Stuffing Bake (& VIDEO!) – Chicken and Stuffing Casserole. For a slightly different take and helpful community reviews, you might enjoy Easy Chicken and Stuffing Bake Recipe. Try it with a simple salad or roasted vegetables, tuck a napkin into your collar, and savor that warm, familiar comfort that only a dish like this can bring.

Chicken and Stuffing Bake

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Carnivore

Print Recipe

Description

A comforting casserole combining tender shredded chicken with a buttery, crunchy stuffing topping, perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

4 cups cooked chicken, shredded
2 cups cream of chicken soup
1 cup chicken broth
1 package stuffing mix
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, and season with salt and pepper. Mix until well combined.
In a 9×13 inch baking dish, spread the chicken mixture evenly.
Sprinkle the stuffing mix over the chicken mixture and press gently with the back of a spoon.
If using cheese, sprinkle it on top of the stuffing mix.
Bake for about 30-35 minutes, or until heated through and the stuffing is golden brown.
Let it cool for a few minutes before serving.

Notes

Feel free to fold in cooked vegetables for added nutrition and flavor. For an extra crunchy topping, drizzle melted butter over the stuffing before baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg

Keywords: chicken casserole, stuffing bake, comfort food, family dinner, easy recipe