Name: Chicken and Stuffing Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups chicken broth or vegetable broth; 1/4 cup unsalted butter; 6 ounces stove-top stuffing mix; 2 (10.75 ounce) cans cream of chicken soup; 1 cup sour cream; 3 cups cooked and shredded chicken; 1 1/2 cups frozen mixed vegetables

There’s something incredibly comforting about a warm, bubbling bake on a chilly evening. This Chicken and Stuffing Bake Recipe combines tender shredded chicken, creamy soup, and that irresistible crispy stuffing topping. It’s like a big, cozy hug you can eat!

The dish shows a close-up view of a casserole with three main layers: the top layer is a crumbly stuffing mix in golden brown with bits of green herbs, giving a crunchy texture; underneath the stuffing, there is a creamy, thick sauce in off-white with visible chunks of cooked chicken pieces; scattered within the sauce, there are small colorful vegetable pieces like green beans, corn, and peas adding some green, yellow, and orange highlights; the casserole is in a white pan, and a golden spoon scoops through the layers, lifting some of the creamy sauce with chicken and vegetables through the stuffing layer. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken and Stuffing Bake Recipe
Top Tip
How to Serve Chicken and Stuffing Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken and Stuffing Bake Recipe

Why You'll Love This Recipe

This Chicken and Stuffing Bake Recipe hits all the comfort food notes—creamy, savory, and crunchy all at once. Honestly, it’s been one of my go-to dishes when I want a fuss-free meal that feeds a crowd and feels homemade.

Simplicity: You only need a handful of ingredients, many of which you might already have in your pantry and fridge.
One-dish meal: It’s all baked together, which means less cleanup and more time enjoying your food.
Versatility: You can easily swap veggies or add extras based on what you love or have on hand.
Delicious texture: The buttery stuffing topping crisps up beautifully, contrasting the creamy filling underneath—pure magic.

A white plate holds a layered dish with a crumbly golden brown top layer mixed with bits of green herbs and small pieces of vegetables, showing a rough texture. Underneath, creamy white sauce mixes with tender pieces of light-colored meat, creating a soft, smooth middle layer. There are green leafy garnishes placed around the edges of the plate. A gold fork held by a woman's hand is pressing into the dish, lifting some creamy and crumbly parts. The plate sits on a stack of similar white plates on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Chicken and Stuffing Bake Recipe plays its part to create that perfect balance of flavor and texture. Here’s why these staples come together so well and a few tips on selecting the best items.

Flat lay of a small pile of golden stove-top stuffing mix, a small mound of shredded cooked chicken breast, a handful of colorful frozen mixed vegetables (carrots, peas, corn), two simple white ceramic bowls—one with creamy off-white sour cream and one with smooth, pale chicken broth, a small white ceramic bowl holding several cubes of unsalted butter, two whole brown eggs with clean shells placed side by side, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken broth or vegetable broth: Using broth instead of water adds a depth of flavor right from the start. I prefer chicken broth for a richer taste, but veggie broth works great if you want a lighter option.
Unsalted butter: Melts into the broth to help moisten the stuffing mix and adds that wonderful buttery flavor we all crave.
Stove-top stuffing mix: This shortcut is a lifesaver—preseasoned and ready to crisp, it guarantees that golden crust we associate with comfort food.
Cream of chicken soup: Acts as a creamy base binding everything together. I find two cans give just the right balance without being too thick or too runny.
Sour cream: I like how sour cream adds a subtle tang and creamy richness that cuts through the heaviness of the soup, keeping things light yet indulgent.
Cooked and shredded chicken: Leftover roast chicken works perfectly here, making this recipe a great way to use up extras.
Frozen mixed vegetables: Convenient and nutritious, they add color, texture, and balance out the richness of the bake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Chicken and Stuffing Bake Recipe is how flexible it is. I often tweak it depending on the season or what I’m craving, and it never disappoints.

Variation: Sometimes I swap the frozen mixed veggies for fresh broccoli or mushrooms to add a different texture and flavor. One time, I even tossed in some cooked bacon bits for a smoky twist—that was a hit!
Dietary tweaks: For a lighter version, use Greek yogurt instead of sour cream to keep that creaminess without extra heaviness.
Spice it up: Adding a pinch of cayenne or a dash of smoked paprika brings a subtle kick if you want to jazz up this classic.

Step-by-Step: How I Make Chicken and Stuffing Bake Recipe

Step 1: Prep and Make the Stuffing Topping

Start by preheating your oven to 350°F (175°C) and spraying a 9×13-inch casserole dish with cooking spray—this helps keep the bake from sticking and makes cleanup easier. Next, melt the butter in the chicken broth over medium heat until fully combined. Pour this mixture into the stuffing mix, stir it gently, cover, and set aside to let it soak up all that buttery broth goodness.

Step 2: Mix the Base Filling

In a large bowl, blend the cream of chicken soup with sour cream until smooth. Stir in the cooked shredded chicken and frozen mixed vegetables, ensuring everything is evenly mixed. This creamy, hearty filling is the soul of the bake, so don’t rush this step.

Step 3: Assemble and Bake

Spread the chicken and vegetable mixture evenly into your prepared casserole dish. Then spoon the stuffing mixture on top, distributing it uniformly to cover the filling. Pop the dish into your preheated oven and bake for 30 to 35 minutes. You’ll want to watch for that beautiful golden-brown crust forming on top — it’s the hallmark of this dish!

Step 4: Rest and Serve

Once it’s out of the oven, give the casserole a few minutes to cool slightly. This resting step helps everything set up a bit, making it easier to serve. Then dig in and enjoy the comforting layers of flavor you’ve created!

Top Tip

After making this Chicken and Stuffing Bake Recipe a dozen times, I’ve learned a few tricks to take it from tasty to unforgettable. These tips help make the process smooth and the final dish melt-in-your-mouth amazing.

Don’t skip the butter in the broth: It makes all the difference in the stuffing texture, ensuring it crisps up perfectly rather than turning soggy.
Use shredded chicken: I find shredding the chicken rather than chopping creates a better texture that blends nicely into the creamy base.
Keep an eye on the baking time: If your oven runs hot, check at 25 minutes to avoid burning the stuffing topping.
Let it rest before serving: Patience pays off—resting helps the filling thicken slightly and makes serving a breeze.

How to Serve Chicken and Stuffing Bake Recipe

chicken and stuffing - Serving Suggestion

Garnishes

I usually sprinkle a little fresh chopped parsley over the top just before serving—it adds a pop of color and a fresh note that brightens the rich flavors. Sometimes, I add a few cracked black peppercorns or even a dash of smoked paprika for an extra layer of taste.

Side Dishes

Roasted or steamed green beans are my favorite side with this bake. The crunch and vegetal freshness contrast beautifully with the creamy casserole. For something heartier, creamy mashed potatoes or a crisp garden salad work well, too.

Creative Ways to Present

For holiday dinners or special occasions, I love serving individual portions in ramekins topped with fresh herbs and a little grated cheddar cheese before baking—makes it look fancy but keeps that homestyle comfort. You could also add a drizzle of gravy on the side for an extra cozy touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they stay delicious for up to three days. The flavor actually deepens overnight, making for a fantastic next-day meal.

Freezing

This bake freezes really well! I portion it out in freezer-safe containers before baking and thaw them overnight in the fridge when ready to eat. Just add a few extra minutes to the baking time if baking from frozen.

Reheating

I reheat leftovers in a 350°F oven for about 15–20 minutes to bring back the crispiness of the stuffing topping. Microwaving works in a pinch but can make the topping a bit soggy.

Frequently Asked Questions:

Can I use fresh herbs in the Chicken and Stuffing Bake Recipe?

Absolutely! Fresh herbs like thyme, rosemary, or parsley can elevate flavor. Add them to the stuffing topping or mixed into the filling before baking for an aromatic touch.

What’s the best type of chicken to use?

I recommend cooked and shredded chicken breast or rotisserie chicken for convenience and flavor. Dark meat works great if you prefer juicier bites, but I personally enjoy white meat for this recipe’s texture.

Can I make this recipe gluten-free?

Yes! Use a gluten-free stuffing mix and ensure the canned soups you use are gluten-free. There are plenty of great gluten-free stove-top stuffing options available nowadays.

How can I make this recipe healthier?

To lighten it up, swap out sour cream for plain Greek yogurt, use low-fat or fat-free soup options, and add extra vegetables like spinach or zucchini. Baking without butter and using olive oil instead is a good option, too.

Final Thoughts

This Chicken and Stuffing Bake Recipe has been one of those dishes I return to again and again because it’s dependable, delicious, and full of warmth. Whether you’re cooking for family, friends, or just treating yourself, this bake delivers comfort on a plate every time. I hope you enjoy making and sharing it as much as I do—there’s nothing like a homemade casserole that feels like a big welcome home!