Here is a creamy chicken stuffing bake, written in clear, detailed, step-by-step directions. This is a classic comfort-food casserole that is rich, savory, and easy to assemble.
Creamy Chicken Stuffing Bake
Serves 6–8
INGREDIENTS
Chicken Layer
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3 cups cooked chicken, shredded or diced
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
Creamy Sauce
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1 can (10.5 oz) cream of chicken soup
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½ cup sour cream
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½ cup milk or chicken broth
Stuffing Layer
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1 box (6 oz) stove-top–style stuffing mix
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1½ cups hot chicken broth
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¼ cup butter, melted
Optional Add-Ins
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1 cup frozen mixed vegetables or peas
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1 cup shredded cheddar or mozzarella cheese
STEP-BY-STEP INSTRUCTIONS
Step 1: Preheat and Prepare
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Stuffing
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Place stuffing mix in a large bowl.
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Pour hot chicken broth over it.
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Add melted butter.
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Stir gently and let sit for 5 minutes until softened.
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Fluff with a fork.
Step 3: Season the Chicken
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Place cooked chicken in a bowl.
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Season with salt, black pepper, and garlic powder.
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Stir to combine.
Step 4: Make the Creamy Sauce
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In a separate bowl, whisk together cream of chicken soup, sour cream, and milk until smooth.
Step 5: Assemble the Casserole
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Spread seasoned chicken evenly in the baking dish.
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Add vegetables, if using.
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Pour creamy sauce evenly over the chicken.
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Sprinkle cheese on top, if using.
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Spread stuffing evenly as the top layer.
Step 6: Bake
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Cover loosely with foil.
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Bake for 25 minutes.
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Remove foil and bake an additional 15–20 minutes until golden and bubbly.
Step 7: Rest and Serve
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Let casserole rest for 10 minutes before serving.
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Serve warm.
STORAGE AND REHEATING
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Refrigerate leftovers up to 3 days.
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Reheat covered at 350°F (175°C) until heated through.
VARIATIONS
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Use cream of mushroom instead of cream of chicken.
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Add sautéed onions or celery to the chicken.
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Use rotisserie chicken for convenience.