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Chicken Stuffing Bake

It *may* be wishful thinking on my end, but I think fall is here! It’s been cool and rainy here in Kentucky the past few days, leaves are just barely starting to turn, I have a gingerbread candle burning, and a bushel of apples in my kitchen–ready to be peeled. There is nothing more I could want to get ready for my favorite season except maybe a helping of this hearty Chicken Stuffing Bake.

Chicken Stuffing Bake


Pam @ onceamonthmeals.com


  • 6 ounces stuffing mix
  • 2 pounds boneless skinless chicken breast
  • 10.5 ounces cream of chicken soup
  • 0.33 cup milk
  • 1.67 cup hot water


Mix stuffing mix with hot water; set aside. Place chicken in an 8×8 baking dish. Mix soup and milk and pour over chicken. Spoon prepared stuffing over top. Bake uncovered at 375F for 45 minutes or until chicken is no longer pink.

Freezing Directions:

After preparing, do not bake. Cover with foil, seal, label, and freeze. To serve: Thaw in fridge, then bake as directed above.

Servings: 4

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19 Responses to “Chicken Stuffing Bake”

  1. My chicken and stuffing bake is similar – http://www.savingyoudinero.com/2009/06/30/chicken-and-stuffing-bake/
    This recipe sounds good too – I will have to try it.

  2. Brianna says:

    I follow the recipe on the box of the Stove Top’s Chicken flavored stuffing … it’s similar and soooo good! I skip adding the tomatoes and serve it with noodles and a veggie! Family FAVORITE!

  3. Kaylea says:

    I make mine with turkey cutlets and also add half a can of the whole-berry cranberry sauce, chopped celery, and diced mushrooms. It’s been a while, though… Might be time to make it again.

  4. Maxine says:

    We do a similar version. We add deli ham slices on top of chicken. Then, we add a tablespoon of dijon mustard to the cream of chicken soup, and bake as above. We top with sliced swiss cheese during the last 5 minutes of baking.
    We’ve served this to our post-partum and post-op friendsand always always get rave reviews and requests for the recipe. It freezes very well also.

    • Pam says:

      Mmmm, that sounds like a recipe I have for Chicken Cordon Bleu Bake!! Love that you give it to your friends! Freezer meals are the BEST for that.

  5. Amanda H. says:

    We made this last night and it was SO yummy! Blogged about it! Definitely recommend.

  6. Carolyn says:

    What can I use instead of Cream of Chicken soup??? I need to make it dairy-free. But it sounds so good!

  7. Pamela says:

    We call that Thanksgiving casserole in my house since the first time I threw it together was with leftover Thanksgiving dinner. Since then I have had to make my apple onion cranberry stuffing of doom everytime I roast a turkey just for the casserole.

  8. Kristine says:

    This was an all around winner! It was economical, easy to make & most of all DELICIOUS! All 7 of us loved it and there were no leftovers. This is definitely going on our regular schedule of recipes. Thank you for sharing this with us!

  9. […] girls before making a pumpkin pie, whipping up some instant mashed potatoes, and heating a frozen chicken & stuffing casserole for Thanksgiving dinner. […]

  10. Tori says:

    My family LOVED this dish! The stuffing reminded me of the big holiday get-togethers from when I was a child, and DH had thirds. Super easy too! Will definitely make again.

  11. Kelsy says:

    Just wondering if you have a simple stuffing recipe (that doesn’t involve roasting inside a bird) that I could make to substitute the box? Thanks!

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