Easy Chicken Stuffing Bake Recipe
If you’re searching for a cozy, comforting dinner that delivers big on flavor and even bigger on ease, let me introduce you to Easy Chicken Stuffing Bake. This scrumptious casserole layers juicy chicken, a rich and creamy sauce, plenty of savory stuffing, and a sprinkle of melty cheese for good measure. It’s the kind of meal that brings everyone to the table with smiles and requests for seconds, and the best part is you only need a handful of pantry staples and less than an hour from start to finish. Whether you’re feeding picky kids, busy grown-ups, or just craving some nostalgia, this Easy Chicken Stuffing Bake checks every box for a weeknight dinner hero.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, yet every ingredient plays a crucial role. Each item brings its own character—think tender chicken, a savory stuffing crown, and a creamy sauce that ties it all together for pure comfort in every bite.
- Cooked chicken (4 cups): Rotisserie chicken is a time-saver, but any cooked, shredded or diced chicken works perfectly and soaks up all the sauce.
- Stuffing mix (1 6-ounce box): The seasoned mix delivers all the herby flavors and crispy-tender topping in one easy step.
- Hot water (1 1/2 cups): This wakes up the stuffing mix, making it fluffy and ready to layer on top.
- Cream of chicken soup (1 10.5-ounce can): This classic casserole base creates the creamy texture and rich taste we all know and love.
- Sour cream (1/2 cup): Adds tanginess and extra creaminess to the sauce.
- Milk (1/2 cup): Helps thin out the sauce so it bakes up luscious, not stodgy.
- Garlic powder (1/2 teaspoon): Brings a savory kick that deepens the overall flavor.
- Onion powder (1/2 teaspoon): Adds subtle sweetness and another layer of savory warmth.
- Black pepper (1/4 teaspoon): Just enough for gentle heat and balance.
- Shredded cheddar cheese (1 cup, optional): For those who love a gooey, cheesy finish (and who doesn’t?).
- Chopped parsley for garnish (optional): A sprinkle of fresh green for color and a pop of brightness right before serving.
How to Make Easy Chicken Stuffing Bake
Step 1: Prep the Oven and Dish
First things first, preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. This little step ensures nothing sticks and cleanup is a breeze later. You’ll want your oven nice and hot, so it’s ready to turn everything golden and bubbly by the time you assemble your casserole.
Step 2: Mix the Stuffing
In a medium bowl, combine your stuffing mix with 1 1/2 cups hot water. Give it a good stir so all of the stuffing pieces get a chance to soak up that moisture. Let it sit for about 5 minutes—this gives the stuffing time to plump up and become perfectly fluffy, which means it’ll bake to a gorgeous, crispy topping.
Step 3: Make the Creamy Sauce
Grab another bowl and whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper until it’s smooth and inviting. This luscious sauce is what makes Easy Chicken Stuffing Bake so mouthwatering—every bite is creamy, savory, and deeply satisfying.
Step 4: Layer the Chicken and Sauce
Spread your cooked chicken evenly across the bottom of your prepared baking dish. Pour the creamy sauce over the chicken and use a spatula or the back of a spoon to smooth it out so each piece of chicken is covered. This ensures every forkful is packed with flavor.
Step 5: Add Cheese (Optional, but Recommended!)
If you’re a cheese lover, now is your moment! Sprinkle the shredded cheddar cheese evenly over the sauce. The cheese melts into the sauce and adds an extra layer of gooey, irresistible goodness.
Step 6: Top with Stuffing
After the stuffing has rested and fluffed up, use a fork to gently loosen it. Spoon the stuffing evenly over the top of your casserole, creating a rustic, craggy layer that will bake up golden and crisp.
Step 7: Bake It Up
Slide the dish into your preheated oven and bake uncovered for 30–35 minutes. When it’s done, the casserole will be bubbling around the edges, and the stuffing will be beautifully toasted. Let it cool for a few minutes before serving so everything sets up just right.
How to Serve Easy Chicken Stuffing Bake
Garnishes
A sprinkle of chopped fresh parsley right before serving brightens up the whole casserole and adds a touch of color. If you like a little heat, a dash of freshly cracked black pepper or a pinch of paprika looks lovely too.
Side Dishes
This dish pairs perfectly with simple sides that soak up the creamy sauce and balance out the richness. Try it with steamed green beans, roasted carrots, or a crisp green salad. Mashed potatoes or a scoop of cranberry sauce also make wonderful, comforting accompaniments.
Creative Ways to Present
For a fun twist, spoon Easy Chicken Stuffing Bake into individual ramekins for a dinner party, or serve it family-style straight from the baking dish for cozy, help-yourself vibes. Leftovers make a delicious lunch the next day—just scoop into a bowl and enjoy!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, simply cover the cooled casserole with foil or transfer it to an airtight container. It will happily keep in the refrigerator for up to 3 days, making it a fantastic option for meal prep or easy lunches.
Freezing
Easy Chicken Stuffing Bake freezes surprisingly well. Just assemble the casserole (hold off on baking), wrap tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and bake as directed—just add a few extra minutes to the bake time if it’s still a bit chilly in the center.
Reheating
To reheat, pop individual portions in the microwave until warm, or cover the whole dish with foil and bake at 350°F until heated through. If the stuffing topping seems a little soft, remove the foil for the last few minutes to get that crispy finish back.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! This recipe is a fantastic way to use up holiday turkey. Just substitute the cooked chicken with an equal amount of shredded or diced turkey for a delicious twist.
Is it possible to add vegetables to the casserole?
Yes, and it’s a great idea if you want to make Easy Chicken Stuffing Bake a one-dish meal. Stir in a cup or two of cooked peas, green beans, or even mixed veggies right into the creamy sauce layer before assembling.
Can I make Easy Chicken Stuffing Bake ahead of time?
Definitely! You can assemble the entire casserole up to 24 hours in advance and keep it covered in the fridge. When you’re ready to bake, just pop it in the oven—allow a few extra minutes of bake time if it’s straight from the refrigerator.
What’s the best way to make this recipe gluten free?
To make a gluten-free version, simply use your favorite gluten-free stuffing mix and ensure that the cream of chicken soup is gluten free as well. Everything else in the recipe should be safe for a gluten-free diet.
Do I need to use the cheese?
The cheese is totally optional, but it adds a lovely gooeyness and extra richness to the dish. If you’re not a fan of cheddar, you can try mozzarella, Monterey Jack, or skip it for a lighter meal.
Final Thoughts
If you’re looking for a dinner that’s as comforting as it is easy, you really can’t go wrong with Easy Chicken Stuffing Bake. It’s hearty, family-friendly, and guaranteed to earn a spot in your regular rotation. Give it a try and enjoy every cozy, creamy, and savory bite!
Print
Easy Chicken Stuffing Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Chicken Stuffing Bake is a comforting and hearty casserole perfect for a quick weeknight dinner. Combining tender cooked chicken with savory stuffing, a creamy sauce, and optional melted cheddar cheese, this dish is both delicious and simple to prepare. It’s versatile enough to include veggies or use rotisserie chicken for convenience, making it a crowd-pleaser for the whole family.
Ingredients
Chicken and Stuffing
- 4 cups cooked chicken (shredded or diced)
- 1 (6-ounce) box stuffing mix
- 1 1/2 cups hot water
Creamy Sauce
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the stuffing: In a medium bowl, combine the stuffing mix with 1 1/2 cups hot water. Stir well and let it sit for about 5 minutes to absorb the liquid and soften.
- Mix the creamy sauce: In a separate bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper until you achieve a smooth, well-blended sauce.
- Layer the chicken: Spread the cooked chicken evenly across the bottom of the prepared baking dish to create a solid base layer.
- Pour the sauce: Evenly pour the creamy soup mixture over the chicken, spreading it out so it covers all the pieces thoroughly.
- Add cheese topping: If desired, sprinkle the shredded cheddar cheese evenly over the top of the sauce layer for a melted, cheesy finish.
- Add the stuffing: Fluff the prepared stuffing with a fork to loosen it, then spoon it evenly over the entire casserole, covering the cheese and sauce layers.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30–35 minutes, or until the dish is hot, bubbly, and the top is lightly golden.
- Serve: Remove from the oven and let the casserole cool slightly before serving. Garnish with chopped parsley if preferred for a fresh touch.
Notes
- Rotisserie chicken works great for convenience and adds extra flavor.
- You can mix in cooked vegetables like peas or green beans to make it a complete meal.
- For meal prep, assemble the casserole and refrigerate for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
