Chicken and Stuffing Bake

Total Time
Prep 10 mins
Cook 30 mins

Oh My, this is Good!! My family liked this one! It reminded us of a Thanksgiving Dinner. A rotisserie chicken makes this casserole easier. Stove Top Stuffing with lower sodium is best to use. Juicy delicious and don't forget the cranberry sauce as a side!

Ingredients Nutrition


  1. Forget the amounts in the instructions on the stuffing box. (The extra 1/4 cup of water is needed to retain moisture when baked.).
  2. Boil 1 3/4 cups of water. Add 4 tablespoons of butter. Stir in packet of stuffing mix and cover. Immediately remove from heat and let stand 5 minutes.
  3. Cut cooked chicken into small pieces. In a 9 x 11 baking dish, place chicken pieces on bottom.
  4. In a medium bowl, mix cream of chicken soup, sour cream and milk. Pour mixture over chicken.
  5. Sprinkle stuffing mixture over top.
  6. Bake uncovered in a 375 degree oven for 25 to 30 minutes until bubbly.
  7. Serve with cranberry sauce and enjoy!


Most Helpful

This was very good! I used Cream of Mushroom soup as that is what I had on hand. Next time, I might add some sauteed shrooms and onions before adding stuffing mixture over the top. I will also add seasonings, such as fresh ground pepper, Italian Seasoning and garlic powder. Everybody loved it! Thanks for posting.

Scoutie September 21, 2009

I have tried several chicken and stuffing recipes and thought I had found my keeper but I ran across this recipe and this delicious recipe blew all the others right out the window. I believe it was the addition of the sour cream that put it over the top. I made only one change and that was instead of water I used chicken broth that I had cooked the chicken breasts in that day. My daughter announced THIS one is the keeper now. Thanks so much for posting this easy, delicious recipe.

Modmom50 February 01, 2010

This is a great homey recipe. I did not use the extra water in the stuffing and it came out perfect.

nmj December 01, 2009

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