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Chicken and stuffing bake in a casserole dish with a golden stuffing topping and creamy sauce
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
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

  • 9x13-inch baking dish
  • Instant-read thermometer

Method
 

  1. Heat the oven to 400°F (200°C) and grease a 9x13-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.