As a busy mom, I know how challenging it can be to whip up a delicious meal that everyone in the family will love. That’s why I always turn to my trusty Chicken Stuffing Bake recipe. It’s become a staple in our household, and honestly, it’s so easy to make! You can throw everything together and let the oven do the work while you tackle the laundry or help the kids with their homework.
This dish brings back fond memories of family dinners where we all gathered around the table, sharing stories and laughter. It’s one of those comforting meals that never fails to bring a smile, especially when I see my kids clean their plates. I love how the creamy chicken melds perfectly with the stuffing, creating a cozy, hearty meal that feels like a warm hug.
Whether it’s a weeknight or a special occasion, this Chicken Stuffing Bake has got you covered. Plus, it’s so versatile! You can easily adapt it to fit your family’s preferences or what you have on hand. So, let’s dive in and get cooking!
Making Chicken Stuffing Bake
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Ingredients
- 2 pounds chicken breasts, boneless and skinless, cut into 1-inch cubes
- 1 ½ cups chicken stock
- 1/4 cup whole milk
- 2 cans (10.75 ounces each) cream of chicken soup, condensed
- 2 boxes (6 oz each) chicken-flavored stuffing mix
Directions
Begin by preheating your oven to 375°F and greasing a 9×13-inch baking dish with non-stick spray.
Next, take your chicken breasts and cut them into 1-inch cubes. Spread the chicken cubes evenly across the bottom of the prepared dish, adding a sprinkle of salt and pepper for flavor.
In a separate bowl, combine the cream of chicken soups and whole milk, whisking until the mixture is smooth. Pour this creamy blend over the chicken, making sure every piece is covered.
Now, take the dry stuffing mix and scatter it evenly over the top of the chicken mixture. Gently pour the chicken stock over the stuffing, ensuring it’s well moistened.
Cover the baking dish with aluminum foil and place it in the oven. Bake for about 40-45 minutes or until the chicken is cooked through. After baking, let it rest for 10 minutes before serving to allow the flavors to meld.
Storing Suggestion
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until warmed through. If you want to freeze leftovers, place them in freezer-safe containers for up to three months. Just be sure to let them cool completely before freezing.
Cooking Tips
For a bit of extra flavor, consider adding sautéed vegetables like onions or bell peppers to the chicken. You can also use different types of soup, such as cream of mushroom, to switch things up. If you prefer a crunchier topping, remove the foil during the last 10 minutes of baking to let it crisp up nicely.
Serving Suggestions
This Chicken Stuffing Bake is perfect on its own, but it can also be served with a side salad or steamed vegetables for a complete meal. Consider pairing it with a light white wine or a refreshing iced tea for a delightful dining experience.
Ingredient Substitutions
If you don’t have chicken breasts on hand, you can substitute with rotisserie chicken for a quicker option. You can also replace whole milk with low-fat milk or a dairy-free alternative to fit dietary preferences without compromising the dish’s creamy texture.
Seasonal Variations
During the fall, try adding diced apples or dried cranberries to the stuffing for a touch of sweetness. In the spring, incorporating fresh herbs like thyme or parsley can brighten the dish and add a pop of color.
Allergen Information
This recipe contains common allergens such as dairy and gluten. To make it gluten-free, use gluten-free stuffing mix and a gluten-free cream of chicken soup. For dairy-free options, swap out the milk with almond or oat milk and use a dairy-free soup alternative.
FAQ
Can I use frozen chicken in this recipe?
While it’s best to use fresh chicken for even cooking, you can use frozen chicken if you thaw it first. Just make sure it’s fully cooked through before serving.
How can I make this dish healthier?
You can make this recipe healthier by using leaner cuts of chicken, low-sodium broth, and whole grain stuffing mix. Adding more vegetables can also boost the nutritional content.
Can I prepare this dish in advance?
Yes! You can assemble the Chicken Stuffing Bake the night before and store it in the refrigerator until you’re ready to bake it. Just be sure to increase the baking time by a few minutes if it’s cold from the fridge.
What side dishes pair well with Chicken Stuffing Bake?
This dish pairs nicely with green beans, a garden salad, or mashed potatoes. The freshness of a salad balances the richness of the bake.
Can I use a different type of soup?
Absolutely! You can substitute the cream of chicken soup with cream of mushroom or even a vegetable soup for a different flavor profile. Just ensure it’s a creamy base for the best results.
Is this dish suitable for meal prep?
This Chicken Stuffing Bake is perfect for meal prep! Just portion it into containers after cooking, and it’s great for quick lunches or dinners throughout the week.
Chicken Stuffing Bake
Ingredients
- 2 pounds boneless and skinless chicken breasts cut into 1-inch cubes
- 1.5 cups chicken stock
- 1/4 cup whole milk
- 2 cans cream of chicken soup 10.75 ounces each, condensed
- 2 boxes chicken-flavored stuffing mix 6 oz each
Instructions
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with non-stick spray.
- Slice the chicken into 1-inch cubes, then arrange them evenly in the bottom of the prepared baking dish. Season with a pinch of salt and pepper to taste.
- In a medium-sized bowl, whisk the condensed cream of chicken soups and milk until smooth. Pour this mixture evenly over the chicken pieces, ensuring full coverage.
- Spread the dry stuffing mix across the top, distributing it evenly. Slowly pour the chicken stock over the stuffing mix, covering as much of it as possible.
- Cover the dish with aluminum foil and bake for 40-45 minutes, or until the chicken is fully cooked through. Remove from the oven and allow the bake to rest for 10 minutes before serving.
