Dump-and-Bake Chicken & Stuffing Casserole

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Dump-and-Bake Chicken & Stuffing Casserole

Description

Dump-and-Bake Chicken & Stuffing Casserole is a comforting, homestyle dish that comes together with minimal prep and maximum flavor. Tender chicken bakes beneath a savory layer of seasoned stuffing, all held together by a creamy sauce. True to its name, there’s no pre-cooking required—just dump the ingredients into a baking dish, bake, and enjoy a warm, satisfying meal perfect for busy weeknights or cozy family dinners.

Ingredients

  • 1 ½ lbs boneless, skinless chicken breasts (cut into bite-size pieces or left whole)

  • 1 (6 oz) box stuffing mix (chicken or herb flavor)

  • 1 (10.5 oz) can cream of chicken soup

  • 1 cup chicken broth

  • ½ cup sour cream (optional, for extra creaminess)

  • ½ cup melted butter

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt and black pepper, to taste

  • Optional add-ins:

    • 1 cup frozen mixed vegetables or green beans

    • ½ cup shredded cheddar or mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C).

  2. Lightly grease a 9×13-inch baking dish.

  3. Place the raw chicken evenly in the bottom of the dish. Season lightly with salt, pepper, garlic powder, and onion powder.

  4. In a bowl, whisk together the cream of chicken soup, chicken broth, and sour cream (if using). Pour evenly over the chicken.

  5. Sprinkle the dry stuffing mix evenly over the top.

  6. Drizzle melted butter evenly over the stuffing.

  7. Cover tightly with foil and bake for 35 minutes.

  8. Remove foil and bake uncovered for an additional 15–20 minutes, until the chicken is cooked through and the stuffing is golden.

  9. Let rest for 5 minutes before serving.

Notes

  • Chicken cooks directly in the sauce, staying moist without needing to be pre-cooked.

  • The stuffing absorbs the broth and butter as it bakes, creating a soft center with a crisp top.

  • This dish pairs well with a simple salad or roasted vegetables.

Tips for Best Results

  • Cut chicken evenly to ensure consistent cooking.

  • If your stuffing browns too quickly, loosely tent with foil.

  • For extra flavor, use herb or cornbread stuffing.

  • Want it richer? Add a splash of heavy cream to the sauce.

  • Use a meat thermometer—chicken should reach 165°F (74°C).

Servings

  • Serves: 6 people

  • Serving Size: About 1½ cups per serving

Nutritional Information (Approximate per serving)

  • Calories: 420

  • Protein: 32g

  • Fat: 24g

  • Saturated Fat: 10g

  • Carbohydrates: 28g

  • Fiber: 2g

  • Sugar: 3g

  • Sodium: 780mg

(Values may vary based on brands and optional ingredients.)

Benefits

  • Time-saving: No boiling, sautéing, or pre-cooking required

  • Budget-friendly: Uses pantry staples

  • High-protein meal: Keeps you full longer

  • Family-friendly: Mild flavors appeal to kids and adults

  • Customizable: Easy to add vegetables or cheese

Q & A

Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work well and may be even juicier.

Q: Can I make this casserole ahead of time?
A: Yes. Assemble, cover, and refrigerate up to 24 hours before baking.

Q: Can I freeze this casserole?
A: Yes, freeze unbaked or baked for up to 2 months. Thaw overnight before reheating or baking.

Q: How do I make it healthier?
A: Use low-sodium soup and broth, light sour cream, and add vegetables.

Q: Can I make it gluten-free?
A: Yes—use gluten-free stuffing and soup alternatives.

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