Cracker Barrel Chicken-Stuffing Bake Recipe

Cracker Barrel Chicken-Stuffing Bake is a classic American comfort dinner featuring tender chicken breasts smothered in a creamy onion gravy and topped with herb-seasoned stuffing. This hearty casserole uses a blend of sour cream and French onion soup mix to create a deeply savoury sauce that keeps the meat moist during baking.

If you need a solid family meal that feels like a Sunday roast with half the effort, this is the one. I’ve tried a few versions of this dish and this one from Cracker Barrel is the one I keep going back to because the stuffing actually stays crisp on top while staying fluffy underneath. The first time I made this, I used dry stuffing straight from the box without any extra liquid. Now I always toss the breadcrumbs with a little broth first so they don’t turn into hard croutons in the oven.

The French onion soup mix is doing more work than you’d think here. Without it, the cream of chicken soup can taste a bit one-note, but those dehydrated onions add a concentrated savoury punch that seasons the whole dish. This is one of those recipes that looks harder than it is. The whole thing comes down to how you prep the chicken breasts. If they’re uneven in thickness, the thin end dries out before the thick part is safe to eat, so I always flatten them to a uniform size first.

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Cracker Barrel Chicken-Stuffing Bake Ingredients

• 4 boneless skinless chicken breasts
• 1 tin (295g/10.5oz) condensed cream of chicken soup
• 225g (8oz) sour cream
• 1 packet (40g/1.4oz) French onion soup mix
• 1/2 tsp black pepper
• 170g (6oz) box dry stuffing mix (herb or chicken flavour)
• 180ml (6fl oz) chicken broth
• 70g (2.5oz) butter, thinly sliced
• 1 tbsp chopped fresh parsley
• Salt and pepper, to taste

How To Make Cracker Barrel Chicken-Stuffing Bake

1. Prep the oven: Set the rack to the middle position and preheat to 180°C (350°F/Gas Mark 4). Grease a 23x33cm (9×13 inch) baking tin with a little butter or oil to make sure the sauce doesn’t stick to the edges.
2. Layer the chicken: Place the chicken breasts in a single layer at the bottom of the tin. Do not let them overlap or they will not cook through in the time given.
3. Mix the gravy: Whisk the cream of chicken soup, sour cream, and dry French onion soup mix in a medium bowl until the mixture is uniform. Spread this thick sauce over the chicken breasts so every piece is completely covered then sprinkle with the black pepper.
4. Prepare the topping: Combine the dry stuffing mix and chicken broth in a separate bowl and toss them together until the breadcrumbs are damp. Make sure the liquid is absorbed but the stuffing is not dripping wet.
5. Assemble and dot: Spread the moistened stuffing in an even layer over the sauce-covered chicken. Arrange the thin butter slices across the top of the stuffing to help it brown.
6. Bake: Place the tin in the oven for 50 to 60 minutes. Make sure the stuffing is toasted and the sauce is bubbling vigorously before taking it out.
7. Rest and serve: Leave the casserole to sit on the side for 10 minutes before you dish it up. This resting time helps the sauce thicken so it coats the chicken properly. Garnish with the fresh parsley and serve hot.

Recipe Tips

Flatten your chicken. Use a rolling pin to bash the thickest part of the breasts until they are an even thickness so the whole tray finishes cooking at the same time.

Avoid soggy stuffing. Only use enough broth to dampen the breadcrumbs; if you see a pool of liquid at the bottom of the bowl, you’ve added too much.

Check the temperature. Use a meat thermometer to make sure the centre of the thickest chicken breast has reached 75°C (165°F) before removing it from the oven.

Dot the butter evenly. Place small slivers of butter over the entire surface rather than one big lump to ensure the stuffing crisps up across the whole tin.

Let it rest. Do not skip the 10-minute wait after baking as the sauce will be too thin and watery if you serve it immediately.

What To Serve With Chicken-Stuffing Bake

This dish is quite heavy on the starch and protein, so it pairs best with simple green vegetables. Steamed broccoli or sugar snap peas provide a fresh crunch that cuts through the rich onion gravy.

You could also serve this with a side of glazed carrots or a crisp garden salad. Since the recipe already contains stuffing and chicken, you don’t need additional potatoes or rice to make it a full meal.

How To Store Chicken-Stuffing Bake

Fridge

Store any leftover casserole in an airtight container for up to three days. The stuffing will lose some of its crunch as it sits in the fridge, but the flavours will stay intact.

Reheat

The best method is to reheat a portion in the oven at 170°C (325°F/Gas Mark 3) covered with foil for 15 minutes. This prevents the chicken from drying out while the sauce warms through.

Freeze

You can freeze the baked leftovers for up to two months in a freezer-safe container. Thaw it completely in the fridge overnight before reheating, though be aware the stuffing texture will be much softer after freezing.

Cracker Barrel Chicken-Stuffing Bake Nutrition Facts

• Calories: 620
• Protein: 42g
• Fat: 34g
• Carbohydrates: 38g
• Sugar: 5g
• Sodium: 1450mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken Tetrazzini Bake Recipe
• Cracker Barrel Golden-Fried Shrimp Recipe
• Cracker Barrel Spicy Grilled Catfish Recipe