Description
This hearty Chicken & Stuffing Bake combines tender, juicy diced chicken breasts with creamy condensed soup and savory Stove Top stuffing, baked to perfection for a comforting and easy weeknight meal. The layers of flavorful soup and broth keep the chicken moist while the stuffing topping adds a satisfying crunch.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breasts, diced into 1-inch pieces
Soup Mixture
- 2 cans (10.75 ounces each) condensed cream of chicken soup
- 1/4 cup milk
Stuffing
- 2 boxes (6 ounces each) Stove Top Chicken Stuffing mix
- 1 ½ cups chicken broth
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Prepare Chicken: Cut the boneless skinless chicken breasts into approximately 1-inch pieces. Spread them out evenly across the bottom of the prepared baking dish. Season the chicken pieces with salt and pepper to taste.
- Mix Soup and Milk: In a medium bowl, whisk together the two cans of condensed cream of chicken soup and 1/4 cup of milk until smooth. Pour this creamy mixture evenly over the chicken pieces in the baking dish.
- Add Stuffing and Broth: Sprinkle the dry Stove Top chicken stuffing mix evenly over the soup-covered chicken. Carefully pour 1 ½ cups of chicken broth over the stuffing layer, ensuring as much of the stuffing as possible is moistened for perfect baking.
- Bake Covered: Cover the baking dish tightly with aluminum foil to lock in moisture. Bake in the preheated oven for 40 to 45 minutes, or until the chicken is fully cooked through and tender.
- Rest and Serve: Remove the dish from the oven and let it stand, covered, for 10 minutes to allow flavors to meld and the stuffing to absorb any remaining moisture. Serve warm and enjoy!
Notes
- You can substitute cream of mushroom soup or cream of celery soup for variety.
- For extra flavor, add chopped herbs like thyme or parsley to the soup mixture.
- If you prefer crispier stuffing topping, remove the foil for the last 5-10 minutes of baking.
- This dish can be prepared ahead of time and refrigerated before baking; just increase baking time slightly if baking cold.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
