Dump-and-Bake Chicken Stuffing Casserole

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

4.83 from 23 votes

Dump-and-Bake Chicken Stuffing Casserole

You only need 5 ingredients and 10 minutes to prepare this easy dinner recipe for Dump-and-Bake Chicken Stuffing Casserole!

Course Dinner

Cuisine American

Keyword baked chicken breast recipes, Baked Chicken Breasts, chicken stuffing casserole

Prep Time 10

Cook Time 40

Total Time 50

Servings - 8 people

Calories 446kcal

Author Blair Lonergan

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