This is a straightforward homemade version of Cracker Barrel Chicken‑Stuffing Bake — juicy chicken smothered in creamy sauce, with buttery stuffing baked right on top. No fancy prep, just pure comfort in one dish, and yes, it makes leftovers worth fighting over.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 50–60 mins
- Flavor: creamy, savory, buttery
- Great for: family dinners, rainy nights, lazy Sundays
Why I Like This Recipe
You know those days when you just wanna eat something warm and soft and beige? This. This is that dish. Chicken, creamy gravy-ish stuff, stuffing on top… it’s like Thanksgiving without the stress. I’ve made it on Mondays and holidays. Still hits.
Ingredients
- 4 boneless skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 8 oz sour cream
- 1 (1.4 oz) packet French onion soup mix
- ½ tsp black pepper
- 1 (6 oz) box dry stuffing mix (Savory Herb or whatever)
- ¾ cup chicken broth
- 5 tbsp butter, sliced
- 1 tbsp chopped parsley (optional, for looks)
How To Make Chicken‑Stuffing Bake
- Preheat oven: 350°F. Grease your casserole dish.
- Layer chicken: Lay the breasts flat — no stacking.
- Mix the sauce: Combine soup, sour cream, onion mix. Spread that over the chicken. Sprinkle pepper.
- Stuffing time: Mix stuffing with broth in a bowl. Layer over the saucey chicken. Dot with butter slices.
- Bake: 50–60 mins. Chicken should hit 165°F inside.
- Rest + serve: Let it sit 10 mins. Sprinkle parsley if you care about color. Spoon that gravy over each plate.
Tips for Success
- Flatten thick chicken breasts for even cooking.
- Use full-fat sour cream for best flavor.
- Don’t skimp on butter. It makes the stuffing crispy-golden.
- Let it rest. That sauce thickens up in the best way.
Storage and Reheating
- Fridge: 3–4 days in an airtight container.
- Freezer: Wrap tightly. Freeze up to 2 months.
- Reheat: Oven at 325°F for ~15 mins or microwave in slices with a splash of broth.
FAQs
Absolutely. Just adjust cook time — they cook faster.
Yes. Assemble the night before and bake fresh.
Cream of mushroom or celery works too.
Use toasted cubed bread + herbs + a little butter. Homemade vibes.
Yep. Use a bigger dish or two 9×13 pans.
Common Mistakes and How to Dodge Them
- Dry chicken → Pound it a little if they’re thick. Don’t overbake.
- Soup mix too salty → Use low-sodium soup if you’re sensitive.
- Stuffing too dry → Add a bit more broth or butter.
- Chicken not fully cooked → Always check the thickest piece with a thermometer.
- Rushing the rest time → Let it sit. The sauce settles, trust me.
Nutrition Facts (Per Serving – makes 3)
- Calories: ~490 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 130mg
- Sodium: 940mg
- Potassium: 550mg
- Total Carbohydrate: 25g
- Sugars: 3g
- Protein: 34g
Chicken‑Stuffing Bake Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy3
servings10
minutes55
minutes490
kcalCreamy chicken casserole topped with buttery stuffing — cozy and nostalgic all the way through.
Ingredients
4 chicken breasts
1 can cream of chicken soup
8 oz sour cream
1 packet French onion soup mix
½ tsp pepper
1 box dry stuffing mix
¾ cup chicken broth
5 tbsp butter
1 tbsp parsley
Directions
- Preheat oven to 350°F. Grease dish.
- Layer chicken flat in dish.
- Mix soup, sour cream, onion mix. Spread over chicken.
- Mix stuffing + broth. Spread over chicken. Dot with butter.
- Bake 50–60 mins until chicken is done.
- Rest 10 mins. Top with parsley. Spoon over gravy to serve.
Notes
- Don’t skip the resting time — it helps the sauce thicken.
- You can prep this ahead and bake later.
- Add extra broth if stuffing looks dry halfway through baking.
- Use a meat thermometer for peace of mind.
