I think Stuffing deserves a spot at the dinner table all year long, not just at Thanksgiving. That is one of the reasons I created this Chicken and Stuffing Casserole Recipe. The other reason is that this Chicken and Gravy recipe has gone absolutely viral on Pinterest and I wanted to make another recipe that matched the “comfort food vibe” of that one… and this Chicken and Stove Top recipe does just that!!
Chicken breast are seasoned with salt, pepper, onion and garlic powder, then nestled in a cream style sauce, topped with stuffing and finished with some cubes of butter. It all bakes together in the oven in one pan. The chicken turns out so tender and the stuffing is buttery soft with a slightly crisp top.
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Why You’ll Love The Chicken and Stuffing
- Big flavor payout for not a ton of work.
- The chicken cooks up so tender and juicy in the cream sauce.
- Excellent family dinner.
- SO easy to make.
- Stuffing for dinner during the week – no brainer!
- One. Pan. Dinner.
Ingredients
Chicken Breasts – I find that a lot of chicken breasts (even the organic ones) are overly huge. I like to cut the chicken breasts lengthwise for better portioning and even cooking time.
Cream of Mushroom Soup & Cream of Chicken Soup – If “cream of” soups are a no-go for you, this recipe might not be for you. This is the main base of the sauce that coats the chicken.
Milk – Just 1 ¼ cups of milk mixes with the cream of soups to make the yummy cream sauce that the chicken bakes in.
Seasonings – You will want a mix of kosher salt, black pepper, onion powder and garlic powder to season the chicken and the cream sauce.
Box Stuffing – One box of Stove Top Stuffing tops the chicken and the cream sauce. If you have a hungry bunch, double it to two boxes!
Chicken Broth – A little chicken broth or stock will revive the box stuffing before you pop it in the oven.
Butter – Cube 3 tablespoon of cold butter and dot the top of the stuffing. It helps keep it buttery and moist in the middle, and gives it a slight crisp to the top.
Homemade Stuffing
If you want to use homemade stuffing on top of your chicken, check out this recipe… it has over 50 five star ratings and over 100 comments.
How To Make Chicken Breast and Stuffing
This is a quick overview of how to make Chicken and Stuffing. For more detailed instructions and ingredient amounts, pop down to the recipe card. If you have a super hungry bunch, double the stuffing (also double the chicken broth), all other ingredients will stay the same.
Step 1
Cut the chicken breast in half lengthwise and season. Set aside.
Step 2
Mix the stuffing with the warmed chicken broth and let sit to soak for a few minutes.
Step 3
Mix the cream of soups with the milk and seasonings. Pour into a 9×13 baking pan and nestle in the chicken.
Step 4
Top with the prepared stuffing and then dot with butter. Bake covered with foil at 350°F for 30 minutes, remove the foil and bake another 30 mins.
Step 4
Let cool and thicken for about 10 minutes before serving.
Storing and Reheating
Keep any leftovers in the fridge in a covered container for up to 4 days. Reheat portions in the microwave. To reheat the pan pop in a 350°F oven, covered for 20 minutes, remove the foil and bake another 10 minutes. Ensure the middle is warm before serving.
More Yummy Chicken Recipes
Chicken and Stove Top Stuffing Casserole
Equipment
Ingredients
- 3 boneless skinless chicken breasts - split in half lengthwise to equal 6 thinner chicken breasts
- 10.5 oz Cream of Chicken soup
- 10.5 oz Cream of Mushroom soup
- 1 ¼ cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 oz. box Stove Top Stuffing - any flavor
- 1 cup chicken stock - warmed
- 3 tablespoon butter - cold, cubed
Instructions
NOTE
- If you have a hungry bunch you can use 2 boxes of stuffing. Simply double the chicken broth as well, all other ingredients and the cooking time will stay the same.
PREP
- Preheat the oven to 350°F
- Cut the chicken breasts in half lengthwise. Season on all sides with a little kosher salt and black pepper (optionally also sprinkle on some onion powder and garlic powder). Set aside.3 boneless skinless chicken breasts
- Add the stuffing to a bowl and mix in the warm chicken stock, let it soak for a few minutes. Fluff with a fork.6 oz. box Stove Top Stuffing, 1 cup chicken stock
- In a bowl whisk together both the cream of soups, milk, and seasonings.10.5 oz Cream of Chicken soup, 10.5 oz Cream of Mushroom soup, 1 ¼ cups milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon kosher salt, ½ teaspoon black pepper
ASSEMBLY
- Pour into a 9×13 casserole dish. Lay the seasoned chicken in the sauce.
- Sprinkle the prepped stuffing over the chicken.
- Cube the butter and dot the top of the stuffing.3 tablespoon butter
BAKING
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 mins.
- Let cool and thicken for about 10 minutes before serving.
- Great with green beans, instant pot mashed potatoes, broccoli bacon salad and dinner rolls
STORING AND REHEATING
- Keep any leftovers in the fridge in a covered container for up to 4 days. Reheat portions in the microwave. To reheat the pan pop in a 350°F oven, covered for 20 minutes, remove the foil and bake another 10 minutes. Ensure the middle is warm before serving.
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