Chicken and Stuffing Bake (Easy 9×13 Casserole)

This chicken and stuffing bake is pure comfort food with very little work: bite-size chicken and vegetables in a creamy sauce, topped with a box of chicken-flavored stuffing mix that bakes into a golden, buttery crust. It’s the kind of weeknight casserole that tastes like Thanksgiving in a 9×13 pan. Everything goes straight into the dish raw, with no pre-cooking, and it bakes in about 35 minutes.

Below you’ll find the ingredients, step-by-step instructions, how to make it with leftover cooked chicken or turkey, a from-scratch sauce option, make-ahead tips and storage. The printable recipe card is at the bottom.

Ingredients for Chicken and Stuffing Bake

For the chicken layer

• Boneless, skinless chicken breasts or thighs, 1½ lb (680 g), cut into 1-inch (2.5 cm) pieces.
• Condensed cream of chicken soup, 1 can (10.5 oz / 298 g). See below for a from-scratch sauce.
• Sour cream, ½ cup (120 g).
• Milk, ½ cup (120 ml).
• Frozen mixed vegetables or green beans, 2 cups (about 270 g), no need to thaw.
• Garlic powder, ½ teaspoon; dried thyme, ½ teaspoon; black pepper, ¼ teaspoon.

For the stuffing topping

• Chicken-flavored stuffing mix, 1 box (6 oz / 170 g).
• Hot water or low-sodium chicken broth, 1⅔ cups (400 ml), or the amount on your box.
• Unsalted butter, 2 tablespoons (28 g), melted.

How to Make Chicken and Stuffing Bake (Step by Step)

1. Heat the oven

Heat the oven to 400°F (200°C) and grease a 9×13-inch (23×33 cm) baking dish.

2. Prepare the stuffing

In a bowl, stir the stuffing mix with the hot water or broth and set it aside for 5 minutes to soften.

3. Make the creamy layer

In another bowl, whisk the soup, sour cream, milk, garlic powder, thyme and pepper until smooth. Stir in the raw chicken pieces and frozen vegetables, then spread the mixture evenly in the baking dish.

4. Top with stuffing

Fluff the softened stuffing with a fork and spoon it evenly over the chicken mixture, covering it right to the edges. Drizzle with the melted butter.

5. Bake

Bake uncovered for 30 to 40 minutes, until the topping is golden and crisp, the sauce is bubbling at the edges, and the chicken is cooked through. Check a piece of chicken in the center with a thermometer: it must reach 165°F (74°C), the safe temperature for poultry. If the topping browns too quickly, lay a piece of foil loosely on top.

6. Rest and serve

Let the casserole rest for 5 to 10 minutes so the sauce thickens, then serve.

Make It With Leftover Chicken or Turkey

This is a great way to use up holiday leftovers. Replace the raw chicken with 4 cups (about 560 g) of chopped cooked chicken or turkey, and reduce the baking time to 20 to 25 minutes, just until the casserole is hot and bubbling and the center reaches 165°F (74°C). Our oven roasted chicken thighs or a rotisserie chicken work well.

From-Scratch Creamy Sauce (No Canned Soup)

Melt 3 tablespoons butter in a saucepan, whisk in 3 tablespoons flour and cook for 1 minute. Slowly whisk in 1 cup (240 ml) chicken broth and ½ cup (120 ml) milk and simmer, whisking, until thick, 3 to 4 minutes. Season with ½ teaspoon salt, garlic powder, thyme and pepper, then stir in the sour cream. Use it in place of the soup, milk and seasonings above.

Chef Emma’s Tips

• Cut the chicken evenly. One-inch pieces cook through in the time the topping takes to brown.
• Use thighs for extra juiciness. They stay tender even if the casserole bakes a few minutes longer.
• Don’t overmoisten the stuffing. Use the amount of liquid on your box; soggy stuffing won’t crisp.
• Check the temperature, not just the color. The topping can look done before raw chicken underneath is cooked.
• Watch the salt. Stuffing mix and canned soup are both salty, so don’t add extra salt.

Variations

• Cheesy: stir 1 cup shredded cheddar into the creamy layer.
• Broccoli: use 2 cups chopped broccoli florets instead of mixed vegetables.
• Cranberry: scatter ½ cup dried cranberries over the chicken before adding the stuffing, for a Thanksgiving flavor.
• Mushroom: use cream of mushroom soup and add 8 oz sautéed mushrooms.
• Slow cooker: layer the creamy chicken mixture in a greased slow cooker, top with the dry stuffing mix and melted butter (no water), and cook on LOW for 4 to 6 hours, until the chicken reaches 165°F.

Looking for more chicken casseroles? Try our cheesy chicken enchiladas, or browse our chicken recipes.

Make Ahead, Store and Reheat

• Make ahead with cooked chicken: assemble the creamy layer, cover and refrigerate up to 1 day. Add the freshly prepared stuffing just before baking so it stays crisp. Don’t assemble ahead with raw chicken.
• Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
• Reheat in a 350°F (175°C) oven, covered, until hot in the center, 165°F (74°C); uncover for the last 5 minutes to re-crisp the top.
• Freeze baked, cooled portions for up to 2 to 3 months. The topping softens after freezing.

These times follow the FoodSafety.gov cold food storage chart; see also the safe minimum temperature chart.

Chicken and Stuffing Bake FAQs

Do you have to cook the chicken first?

No. Raw 1-inch pieces cook through in the oven. Just make sure the center reaches 165°F (74°C). If you use cooked chicken, shorten the baking time.

Can I use homemade stuffing?

Yes. Use about 4 cups of prepared stuffing, or toss 5 cups of dried bread cubes with melted butter, broth, sautéed onion and celery, sage and thyme.

What do I serve with it?

Cranberry sauce, a green salad, steamed green beans or roasted carrots.

Can I double it?

Yes. Bake two pans, rotating them halfway through, and check each for 165°F in the center.

Chicken and Stuffing Bake Recipe Card

Calories are an estimate per serving (1/6 of the pan) based on USDA FoodData Central values.

Chef Emma

Chicken and Stuffing Bake

Bite-size chicken and vegetables in a creamy sauce, topped with prepared chicken stuffing mix and butter, baked until golden and bubbling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Resting 5 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

Chicken layer

• 1 1/2 lb boneless skinless chicken breasts or thighs 680 g, 1-inch pieces
• 1 can condensed cream of chicken soup 10.5 oz / 298 g
• 1/2 cup sour cream 120 g
• 1/2 cup milk 120 ml
• 2 cups frozen mixed vegetables about 270 g
• 1/2 tsp garlic powder plus 1/2 tsp thyme and 1/4 tsp pepper

Stuffing topping

• 1 box chicken-flavored stuffing mix 6 oz / 170 g
• 1 2/3 cups hot water or chicken broth 400 ml, or as the box directs
• 2 tbsp unsalted butter melted

Equipment

• 9×13-inch baking dish
• Instant-read thermometer

Method

 

1. Heat the oven to 400°F (200°C) and grease a 9×13-inch dish.
2. Stir the stuffing mix with the hot water or broth and let it stand 5 minutes.
3. Whisk the soup, sour cream, milk and seasonings; stir in the raw chicken and frozen vegetables and spread in the dish.
4. Spoon the stuffing evenly over the top and drizzle with melted butter.
5. Bake uncovered 30 to 40 minutes, until golden and bubbling and the chicken reaches 165°F (74°C).
6. Rest 5 to 10 minutes before serving.

Notes

Cooked chicken or turkey: use 4 cups and bake 20 to 25 minutes to 165°F. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values.