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You only need 5 ingredients and about 10 minutes to prepare this Dump-and-Bake Chicken Stuffing Casserole! With a creamy, cheesy sauce and a buttery, herb-seasoned crumb topping, it’s an easy dinner recipe that the whole family will love!

Long overhead image of chicken stuffing casserole on a plate and in a baking dish

Comfort food at its finest! Clearly we love the combination of chicken and stuffing, because I’ve already shared my classic Chicken and Stuffing Casserole recipe, as well as the Slow Cooker Chicken and Stuffing version.

But you know what? This chicken and stuffing bake is not only the easiest recipe, but it also happens to be my family’s absolute favorite — and I think that it will soon become your go-to weeknight dinner as well!

Chicken stuffing casserole on white plate with broccoli

How do you make chicken casserole with stuffing?

This recipe only requires 5 ingredients, and they just might be in your kitchen already! 

First, place 2 lbs. of boneless, skinless chicken breasts in a 9 x 13-inch baking dish. I used two very large chicken breasts, which is cut in half lengthwise to make 4 thin chicken breasts. This helps the chicken cook faster in the oven. If you’re using thicker chicken breasts, you’ll need to increase the baking time by at least 10-20 more minutes. Always check the internal temperature of your meat to make sure that it reaches 165 degrees F — that’s the easiest way to know when it’s done!

Raw chicken breasts in baking dish

The rest of the Chicken Stuffing Casserole ingredients include: Campbell’s Healthy Request Cream of Mushroom Soup, Pepperidge Farm Herb Seasoned Stuffing mix, butter, and mozzarella cheese.

Overhead shot of ingredients for Dump and Bake Chicken Stuffing Casserole

Spread the condensed cream of mushroom soup over the chicken.

Overhead shot of raw chicken breasts with mushroom soup on top

Sprinkle the cheese over top.

Sprinkling mozzarella cheese over chicken in casserole dish

In a separate bowl, stir together melted butter and dry stuffing mix.

Buttered stuffing mix in glass mixing bowl

Spread the buttered stuffing mix on the top of your casserole.

Chicken Stuffing Casserole in blue dish before baking in oven

Cover the dish tightly with foil, and bake in a 375 degree F oven for 30 minutes. Remove the foil, and continue baking for 10 more minutes, or until your chicken is done and the topping is golden brown.

Baked Chicken Stuffing Casserole in blue dish with spatula for serving

A quick note: this casserole uses the stuffing mix as a buttery crumb topping, which gets crispy as it bakes. You are NOT preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking.

We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below!

How do you bake chicken with Stove Top Stuffing?

I always use the Pepperidge Farm stuffing mix because that’s what I keep in my pantry. I think it has the best flavor and quality! That said, readers often ask me if they can use Stove Top Stuffing mix in these recipes instead. The answer is yes — as long as you use the same measurements.

For instance, you’ll want 4 cups of dry Stove Top Stuffing for this particular casserole. 

As noted above, if you prefer a soft, moist stuffing on top of your casserole (rather than the buttered breadcrumb texture here), you can prepare the Stove Top Stuffing according to package instructions, and then spread that over the top of your chicken before baking.

Close up shot of chicken stuffing casserole on a fork

Can you freeze Chicken Stuffing Casserole?

Yes! This is a great freezer meal! You can freeze the casserole before or after baking. Just wrap tightly with foil and store in the freezer for up to 3 months.

To reheat a previously-baked casserole, thaw in the refrigerator overnight. Allow casserole to come to room temperature on the counter for about 30 minutes, cover, and bake in a 350 degree F oven until heated through (about 30 minutes).

What to serve with Chicken Stuffing Casserole:

If you’d like to add a vegetable or side to your plate, here are a few good options that go well with this Chicken and Pepperidge Farm Stuffing Casserole:

Long overhead shot of chicken stuffing casserole with broccoli and parsley

COOK’S TIPS AND RECIPE VARIATIONS:

  • The recipe cooking time is based on 2 very large chicken breasts that totaled 2 lbs. I cut the chicken breasts in half lengthwise to make them thinner. If you’re using thicker chicken breasts, you’ll need to increase the total baking time by at least 10-20 more minutes. If the top of your casserole gets too brown during this additional baking time, simply cover loosely with foil until the chicken is cooked through. Always use a meat thermometer to make sure that your chicken reaches an internal temperature of 165 degrees F. That’s when you know it’s done!
  • For a Chicken Stuffing Casserole in the Crock Pot, try this recipe.
  • For a Chicken Stuffing Casserole that uses cooked chicken (or turkey), try this recipe.
  • You can substitute with Cornbread Stuffing mix instead of the Herb Seasoned Stuffing mix.
  • You can substitute with an equal amount of dry Stove Top Stuffing mix.
  • Instead of the Campbell’s Cream of Mushroom Soup, try using Cream of Chicken or Cream of Celery soups in this Chicken Stuffing Casserole recipe.
  • This Chicken and Stuffing Casserole with cheese calls for shredded mozzarella. You can substitute just about any of your favorite cheeses instead. For instance, try grated cheddar cheese, slices of Provolone, or a shredded Italian cheese blend.
  • This casserole uses the stuffing mix as a buttery crumb topping, which gets crispy as it bakes. You are NOT preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking. We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below!

Other easy chicken and stuffing recipes that you might enjoy:

Long overhead image of chicken stuffing casserole on a plate and in a baking dish

Dump-and-Bake Chicken Stuffing Casserole

5 from 16 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings 6 – 8 people
Calories 446 kcal
You only need 5 ingredients and 10 minutes to prepare this easy dinner recipe for Dump-and-Bake Chicken Stuffing Casserole!

Ingredients
  

  • 2 lbs. boneless, skinless chicken breasts (I used 2 very large chicken breasts, which I cut in half lengthwise so that they would be thinner)
  • 1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted (I used Campbell’s Healthy Request)
  • 2 cups (8 ounces) grated mozzarella cheese
  • 8 ounces (about 4 cups) Pepperidge Farm Herb Seasoned Classic Stuffing
  • ½ cup (1 stick) butter, melted

Instructions

  • Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Place chicken in the bottom of the prepared baking dish. Season both sides of the chicken with salt and pepper, to taste. Spread condensed soup over the chicken. Sprinkle cheese over top.
  • In a large bowl, stir together melted butter and dry stuffing mix. Spread buttered stuffing mix on the top of the casserole.
  • Cover with foil and bake for 30 minutes. Remove foil, return dish to the oven, and continue baking for 10 more minutes (or until chicken reaches an internal temperature of 165 degrees F and the topping is golden brown). If you are using thicker chicken breasts, you may need to increase the baking time by at least 10-20 more minutes. If the topping starts to get too dark while you wait for the chicken to cook through, cover the dish loosely with foil.

Notes

  • The recipe cooking time is based on 2 very large chicken breasts that totaled 2 lbs. I cut the chicken breasts in half lengthwise to make them thinner. If you’re using thicker chicken breasts, you’ll need to increase the total baking time by at least 10-20 more minutes. If the top of your casserole gets too brown during this additional baking time, simply cover loosely with foil until the chicken is cooked through. Always use a meat thermometer to make sure that your chicken reaches an internal temperature of 165 degrees F. That’s when you know it’s done!
  • For a Chicken Stuffing Casserole in the Crock Pot, try this recipe.
  • For a Chicken Stuffing Casserole that uses cooked chicken (or turkey), try this recipe.
  • You can substitute with Cornbread Stuffing mix instead of the Herb Seasoned Stuffing mix.
  • You can substitute with an equal amount of dry Stove Top Stuffing mix.
  • Instead of the Campbell’s Cream of Mushroom Soup, try using Cream of Chicken or Cream of Celery soups in this Chicken Stuffing Casserole recipe.
  • This Chicken and Stuffing Casserole with cheese calls for shredded mozzarella. You can substitute just about any of your favorite cheeses instead. For instance, try grated cheddar cheese, slices of Provolone, or a shredded Italian cheese blend.
  • This casserole uses the stuffing mix as a buttery crumb topping, which gets crispy as it bakes. You are NOT preparing the stuffing according to the classic package instructions, so it’s not going to be a moist, dense stuffing texture after baking. We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below!

Nutrition

Serving: 1/8 of the casseroleCalories: 446kcalCarbohydrates: 25gProtein: 35gFat: 21gSaturated Fat: 11gCholesterol: 120mgSodium: 938mgPotassium: 750mgFiber: 1gSugar: 3gVitamin A: 560IUVitamin C: 1.3mgCalcium: 273mgIron: 1.6mg
Keyword: baked chicken breast recipes, Baked Chicken Breasts, chicken stuffing casserole
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 5 stars
    Made This last night for dinner. Used stove top stuffing. Absolutely delicious and so easy. Thank you for the amazing recipe!!!

        1. Hi, Margaret! Yes, I think that should work fine. If you’re using larger bone-in pieces, you’ll probably need to bake them for a total of about 55-60 minutes. Keep the dish covered with foil until the final 10 minutes or so to prevent the topping from burning. Enjoy!

      1. 5 stars
        I already rated it because I know it’s going to be a winner. I am going to make this tonight, it looks so easy and delicious. If it is so delicious, I say no more thank you.

  2. 5 stars
    I just finished my second helping of this delicious recipe and I rarely take seconds of any meal! I’m stuffed full but can’t wait to have leftovers for lunch tomorrow… Lol. I modified mine by using two large cans of chunk chicken.rinsed and drained, Sharpe cheddar cheese and Stovetop Cornbread Stuffing. Next time I won’t salt and pepper the chicken because there’s plenty of seasoning and salt in the stuffing and cheese to give the casserole plenty of flavor. I served it with cranberry sauce……. Excellent!! Thank you!

    1. That’s wonderful, Debra! Thanks for letting me know, and thank you for sharing your modifications. Sounds perfect!

    2. I agree think the salt in the stuffing mix and soup is enough. Adding salt to my chicken wasn’t necessary and made it a little too salty. But besides that very tasty dish.

  3. 5 stars
    The wife and I made this one Sunday afternoon.It was very easy to make. An hour or so later we were enjoying this great dish. Just wanted to thank you for a wonderful tasting chicken casserole. Wife said this is her new favorite.

    1. Thanks, Calvin! I’m so glad that you both enjoyed it. Thank you for taking the time to come back here and leave a note!

    1. That’s awesome, Corey! I’m so glad that you like it! It’s one of my family’s favorites, too. 🙂

    1. Hi, Deb! I do! I think that would work well, although you might want to parboil the potatoes and carrots or give them a head start in the microwave before adding them to the dish to make sure that they cook through and become tender by the time the chicken is done. Enjoy!

  4. 5 stars
    Loved this of all stuffing and chicken breast recipes I have made. Also agree that I will not salt and pepper before hand. Was salty and I think that’s why with all the other salt in stuffing and soup. But will definitely be son my list to make from now on.

  5. 5 stars
    I made this and used cream of chicken soup plus I added just a bit of water (used to rinse the can of soup) to the stuffing. It was still crispy but not crunchy. It turned out great!

  6. This is a good, basic recipe. In my case, I can’t eat gluten, so I made my own cream of chicken soup replacement (3/4 cup chicken broth, 3/4 cup whole milk, and 3 TBS corn starch. Mix together. Bring to boil. Turn to simmer, stirring frequently. When mixture sets to a thick, condensed soup texture, remove from heat.) We like our stuffing to be the fluffy prepared kind, so I mixed the butter, some swiss cheese, the stuff packet, and a cup of hot broth in a bowl and dumped that on top of the chicken and soup. I also added frozen broccoli into the stuffing mixture. I went off recipe a bit, but that’s the beauty of this one. Other than undercooking the chicken which is overcome nicely by the tip to slice them in half, how can you go wrong with cheese, butter, salty soup, and stuffing?

    1. Sounds perfect, Andrea! I’m so glad that you were able to make it work for your family’s needs and taste buds. Great tips! 🙂

  7. 5 stars
    I love this recipe! Because my family loves it, I’ve prepared it many times. The last time I prepared it, just yesterday, I realized just how much I love it. I’m not one to post a comment about a recipe and then explain all the ways I “tweaked” it but yesterday when I was about to prepare it I realized I was missing a couple things (Cream of Mushroom soup and cheese). I started to just make another dish but then decided to just use what I had (Cream of Chicken and cheddar cheese). It was still delicious! I’m not writing to say do it my way but I think a great recipe can withstand some changes, whether intentional or not. And then after putting the dish in the oven I realized I’d forgotten to season the chicken. (It wasn’t looking good, LOL.) But when it was all said and done my husband repeatedly commented about how delicious the meal was. So thank you so much. This is definitely a keeper in my book!

    1. Yay! That’s amazing! I’m so glad that it’s a hit, and that you were able to make it work with what you had on hand. Notes like that are really helpful to other folks who might be in a similar situation. Thanks again for taking the time to come back here and let me know!

  8. 5 stars
    Very good, quick. Used Pepperidge Farm cubes but in food processor with melted butter Get more of a stuffing consistency. Poured additional mushroom soup over stuffing mix came out great

  9. 5 stars
    This meal is easy, quick, and tastes amazing. This has now become the new favorite meal everyone wants me to make.

  10. 5 stars
    LOVE this recipe. Ive made it multiple times now and it’s the best & so easy!!! Ive done cream of chicken & cream of mushroom and just used normal sauce from Trader Joe’s. The cream of chicken/mushroom is the best though!

  11. 5 stars
    Delicious!! We like soft stuffing so I prepare a package of Stovetop Stuffing Mix rather than using it dry. My 12-year-old grandson says “Grandma’s chicken thing” is awesome!!