Chicken‑Stuffing Bake Recipe

This Chicken-Stuffing Bake Recipe features tender breasts smothered in a rich, French onion cream sauce and crowned with a savory, buttery stuffing crust. It is a hearty “Sunday dinner” shortcut that delivers all the comfort of a holiday feast with minimal prep for the whole family.

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Chicken-Stuffing Bake Ingredients

The Protein & Sauce:

• 4 boneless skinless chicken breasts: Lay them flat; if they are very thick, butterfly them so they cook evenly without drying out.
• 1 (10.5 oz) can cream of chicken soup: The condensed base that creates a thick gravy.
• 8 oz sour cream: Adds a tangy richness that cuts through the salty soup mix.
• 1 (1.4 oz) packet French onion soup mix: This is the flavor bomb, providing dehydrated onions and beefy savory notes.
• 1/2 tsp black pepper: For a little background heat.

The Savory Crust:

• 1 (6 oz) box dry stuffing mix: “Savory Herb” or “Chicken” flavor works best.
• 3/4 cup chicken broth: Moistens the stuffing so it fluffs up rather than burning.
• 5 tbsp butter: Sliced thin to dot the top, creating a golden, crisp finish.
• 1 tbsp chopped parsley: A pop of fresh color to finish the dish.

How To Make Chicken-Stuffing Bake

1. Prep the Oven: Preheat your oven to 350°F. Generously grease a 9×13-inch casserole dish with butter or cooking spray to prevent the sauce from sticking to the sides.
2. Layer the Chicken: Arrange the chicken breasts in a single layer at the bottom of the dish. Do not stack them, as this will prevent them from cooking through evenly.
3. Mix the Gravy: In a medium bowl, combine the cream of chicken soup, sour cream, and the dry French onion soup mix. Stir until you have a thick, beige cream. Spread this mixture evenly over the chicken breasts, acting as a protective moisture barrier. Sprinkle with the black pepper.
4. Prepare the Topping: In a separate small bowl, toss the dry stuffing mix with the chicken broth just until moistened. You don’t want it soggy, just hydrated.
5. Assemble and Dot: Sprinkle the moistened stuffing in an even layer over the sauce-covered chicken. Place the thin slices of butter all over the top of the stuffing. As it bakes, the butter will melt down, crisping the breadcrumbs into a golden shell.
6. Bake: Bake for 50 to 60 minutes. The stuffing should be toasted brown, the sauce bubbling around the edges, and the chicken must reach an internal temperature of 165°F.
7. Rest and Serve: Remove from the oven and let the casserole rest for 10 minutes. This allows the creamy sauce to thicken up so it doesn’t run all over the plate. Garnish with parsley and serve warm.

Recipe Tips

• Chicken Thickness: Pound your chicken breasts to an even thickness before layering. This ensures they cook at the same rate and remain tender.
• Stuffing Texture: If you prefer a softer stuffing, cover the dish with foil for the first 30 minutes of baking, then uncover for the final 20 minutes to crisp the top.
• Sodium Control: This recipe relies on prepared mixes which can be salty. Use low-sodium chicken broth and unsalted butter to keep the seasoning balanced.
• Vegetable Add-in: For a complete one-pot meal, layer frozen green beans or broccoli florets on top of the chicken before adding the sauce.

What To Serve With Chicken-Stuffing Bake

• Cranberry Sauce: The tart acidity cuts through the rich, creamy onion sauce perfectly.
• Green Beans: Steamed or roasted green beans add a fresh crunch.
• Mashed Potatoes: If you are craving a “carb-on-carb” comfort meal, this is the way to go.
• Glazed Carrots: Sweet carrots complement the savory onion and herb flavors.

How To Store Chicken-Stuffing Bake

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The stuffing may soften as it sits in the sauce.
• Reheat: Cover with foil and reheat in a 350°F oven for 15-20 minutes to crisp up the topping again. Microwaving works but results in soft stuffing.
• Freeze: Assemble the casserole but do not bake. Wrap tightly in foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

Chicken-Stuffing Bake Nutrition Facts

• Calories: 480 kcal
• Fat: 22g
• Carbohydrates: 35g
• Protein: 32g
• Sodium: 980mg

Nutrition information is estimated per serving.

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