Cheesy Chicken and Stuffing Bake
Get ready to indulge in ultimate comfort food with this crowd-pleasing Cheesy Chicken and Stuffing Bake! Juicy, seasoned chicken breasts are nestled in a creamy blend of cream of chicken soup, sour cream, and milk, then topped with layers of melty cheddar cheese and buttery stuffing for the perfect balance of hearty flavors and textures. Quickly assembled in just 15 minutes and baked to golden perfection in under an hour, this dish is a hassle-free weeknight dinner that’s sure to impress. Perfectly creamy, cheesy, and savory, it’s a one-pan wonder that’s as easy to prepare as it is satisfying. Garnish with fresh parsley for a burst of color and serve with a crisp green salad or steamed vegetables for a complete, cozy meal. Ideal for busy families or potluck gatherings, this recipe is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 6 ounces Boxed stuffing mix
- 1.5 cups Water
- 2 cups Shredded cheddar cheese
- 1 can (10.5 ounces) Cream of chicken soup
- 0.5 cup Sour cream
- 0.25 cup Milk
- 2 tablespoons Butter
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
In a large skillet, melt the butter over medium heat. Add the chicken breasts and sear for 2 minutes per side until lightly browned. (The chicken does not need to be fully cooked at this stage.) Remove from the skillet and set aside.
Prepare the stuffing mix according to the package instructions, using the water specified in the recipe. Set the prepared stuffing aside.
In a medium bowl, combine the cream of chicken soup, sour cream, and milk. Stir until smooth and set aside.
Spread half of the soup mixture evenly across the bottom of the prepared baking dish.
Arrange the seared chicken breasts in a single layer on top of the soup mixture.
Spread the remaining soup mixture evenly over the chicken breasts.
Sprinkle 1 1/2 cups of shredded cheddar cheese over the chicken and soup layers.
Spoon the prepared stuffing evenly on top of the cheese layer, ensuring full coverage.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the stuffing layer.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking uncovered for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked (internal temperature of 165°F or 74°C).
Remove the casserole from the oven and allow it to rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
3399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.2 g | 213% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 8146 mg | 354% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 31.3 g | ||
| Protein | 299.6 g | 599% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2292 mg | 176% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2417 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
