Chicken Stuffing Bake

This Chicken Stuffing Bake recipe is a hassle-free 45 minute meal. With chicken, stuffing, broccoli and a few other simple ingredients – it’s so comforting.

This Chicken Stuffing Bake recipe

Chicken Stuffing Bake


If casseroles are your thing right now, make an easy weeknight dinner with these other great recipes: Chicken Bacon Ranch Casserole, and Chicken and Spinach Pasta Casserole.

Casseroles, like this Tater Tot Casserole, are always weeknight winners. I love when dinner can easily be made and enjoyed in one pan, taking less cook time and cleanup time.

This Chicken Stuffing Bake is no different, and is as comforting as stuffing can be.

I made this chicken stuffing casserole for the first time after having stuffing leftovers or want stove top stuffing recipes.

What you’ll love about this recipe:

  • AFFORDABLE – Using leftovers and common pantry staples, this is a budget-friendly meal that the whole family will love.
  • EASY TO MAKE – With a prep time of just 10 minutes, and a bake time of 45 minutes – you’ll have an easy dinner on the table in less than an hour.
  • COMFORT FOOD – You can’t resist the comforting taste that resembles a special holiday dinner – in the form of an easy casserole.

Speaking of stuffing though. Have you checked out my Slow Cooker Stuffing recipe yet? It’s truly life-changing when it comes to making holiday dinners!

It’ll truly make you enjoy special holiday dinners more – without so much fuss involved.

It’s a comforting and hearty taste, without spending countless hours in the kitchen.

Chicken Stuffing Bake

This easy chicken and stuffing casserole is made in 45 minutes, and includes all the comfort foods to warm you up fast.

Featuring chicken, stuffing, cream of chicken soup and broccoli – it’s a meal with all the nutrition, in one dish!

PRO TIP: You can also substitute chicken for turkey in the recipe too, to use up those holiday leftovers. I have done this after past holidays, and I look forward to this recipe as much as the big day.

The Ultimate Comfort Food!

I used leftover chicken from a rotisserie chicken the first time I made this recipe. Yet you can also cook chicken breasts or chicken thighs for this as well.

It’s also an easy recipe thanks to the addition of a box of stuffing mix – your choice in flavour.

Yet note that you can use up your own homemade stuffing or use leftover stuffing too. It’s such a versatile recipe for using up leftovers, or to make on its own.

Plus I usually have many stuffing mix boxes on hand, because I use them in so many of my favourite recipes.

It’s actually the star ingredient in my Meatloaf Recipe!

At this time of year boxed stuffing is on sale too, making it one frugal ingredient. This is the ideal time to make all those delicious recipes using boxed stuffing.

This recipe is just one of many great ones I’ve grown to love over the years. It’s definitely a family favorite.

A bowl of food on a plate, with Chicken and Casserole

Ingredients Required

Here are the simple ingredients you need to make this great recipe. As always, the full recipe is on the printable recipe card at the end of the post.

  • Stove Top Stuffing Mix
  • Cooked Chicken – use leftovers or rotisserie. You’ll also want shredded chicken
  • Cream of Chicken Soup – in a pinch you can use cream of celery soup or cream of mushroom soup.
  • Onion – use a small one, diced
  • Chicken Broth – use low sodium soup
  • Carrot – grated is best
  • Fresh Broccoli Florets – you can quickly steam them in the microwave
  • Cheese – I use cheddar cheese, yet you can use your favorite kind
  • Salt and Pepper – to taste

How to make Chicken Casserole with Stuffing

When I say this recipe is easy to make – I mean 4 simple steps!

  1. Preheat oven to 400 degrees Fahrenheit. Spray a baking dish with cooking spray and set aside.

  2. In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish. 

  3. In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish. 

  4. Cover with aluminum foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese.

    Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well. 

  5. Enjoy! 
A bowl of food, with Stuffing and Chicken

What to Serve with Chicken Stuffing Bake

This easy dinner recipe is so great just on its own, as a complete meal. It’s a hearty meal that has all the food groups.

Yet if you’d like to serve sides with this casserole dish, I suggest a simple side salad, green beans, or glazed carrots.


Place leftovers in an airtight container (or cover with plastic wrap) and refrigerate for up to 4-5 days.

Reheat in the microwave for 1-2 minutes, or in the oven for 15-20 minutes.

Can you Freeze chicken and stuffing bake?

Yes, this casserole is a wonderful meal to freeze. Actually, I usually divide into 2 smaller casserole dishes and freeze one for later.

It’s always nice to have a quick meal ready to pop in the oven, especially on a busy day.

To freeze, make the casserole yet do not bake. Cover well with foil and freeze for up to 2 months.

When you want to enjoy it, thaw in the fridge overnight and then bake as usual.

Can you make this ahead of time?

Yes, make the recipe up to baking up to 1 day in advance. Cover well and refrigerate until it’s time to bake.

Yet the cook time might be 5 minutes more to allow for it being fridge cold. One way around this is to bring it to room temperature before cooking.

Recipe Tips:

Pour the chicken broth mixture over the top in an even layer, to ensure the liquid covers the stuffing evenly. This will prevent the stuffing from going dry during baking.

Cover with foil when baking. This will also prevent drying. I like to remove the foil and bake uncovered for about 5 minutes minutes at the end to get the top nice and brown.

Make 2 Smaller Sized Casseroles. I like to divide this dish into 2 smaller casserole dishes. Then I bake one and freeze the other, to use as a tasty meal in the future.

Watch the Salt Content. Choose low sodium soup and broth. This is because you might have already added it to your stuffing and/or chicken. And too much will overwhelm this recipe.

A bowl of food on a plate, with Stuffing and Chicken

How to Easily Steam Broccoli

The delicious casserole recipe calls for steamed broccoli, and this is easily done as well.

Simply put the broccoli in a microwave safe bowl, add in a cup of water, cover with a paper towel and cook for 30-60 seconds.

Perfectly steamed broccoli in the microwave – every time!

This is a little secret that I’ve been using in my kitchen for many years. In minutes it’s ready, with no need to boil or use a traditional steamer.

More Comfort Foods

This Chicken Stuffing Bake recipe is a hassle-free 45 minute meal. With chicken, stuffing, broccoli and a few other simple ingredients - it's so comforting.

Chicken Stuffing Bake

Yield: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This Chicken Stuffing Bake recipe is a hassle-free 45 minute meal. With chicken, stuffing, broccoli and a few other simple ingredients - it's so comforting. 


  • 1 box/pkg Stove Top stuffing mix
  • 1 1/2 cups chicken, cooked and shredded
  • 1 can cream of chicken soup
  • 1 small onion, diced
  • 1 medium carrot, grated
  • 1.5 cup chicken broth
  • 1 cup broccoli florets, steamed
  • 1/2 cup cheese, grated
  • salt and pepper to taste


  1. Preheat oven to 400 degrees
  2. In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish. 
  3. In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish. 
  4. Cover with foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese. Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well. 
  5. Enjoy! 


To easily steam broccoli, place florets in a microwave safe bowl, add a cup of water and cover with a paper towel. Cook for 30-60 seconds and you have perfectly steamed broccoli!

Some stuffing mixes, soups and broths have plenty of salt already. So be aware of this when choosing your ingredients, or it might be too salty. I stated to add salt to your finished dish as desired, based on this. 

Nutrition Information:
Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 160Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 617mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

A dish is filled with food, with Stuffing and Chicken

Created by Tammi Roy

Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.


  1. Oh I am going to try this one,, our family is all about chicken so this should be Delightfully different!! Thank you for the recipe!

      1. What a hearty fall meal! This was easy to put together, it’s so flavourful and my house smells amazing! I had 2 chicken breast that I boiled in chicken broth for 10 minutes. I also added s+p to the pot. I kept this chicken broth for the mix with the chicken soup. Very easy and quick to put together. Kid approved by a 3 and 2 year old! Thank you!

  2. What cheese do I use? The recipe just says grated cheese. What do you recommend? I’m trying this recipe tomorrow and it sounds so yummy!!

    1. I used extra sharp cheddar. It came out phenomenal. I used extra cheese on top and broiled for the last 2 minutes. It gave it that crunch that I love so much! Plus, doesn’t everyone use extra cheese? ?

  3. I will be making this soon, because it looks delicious and easy to throw together.My family loves a good casserole dish. This will be some good comfort food for the winter.

  4. This looks delicious but I like how it has everything including vegetables which makes it healthier

  5. I have a bag of Herb Seasoned Classic Pepperidge Farm stuffing. It is 14 ounces. How many ounces are in the box of stuffing mix that you use?

    Also, I’m not sure what is in a box of stuffing. Can the Pepperidge Farm be a substitute as it is or do I need to add any thing else to it?


      1. When you say one box … stove top has two pouches in a box. Do you use one or both?

        1. I totally had to look up the box at Walmart online, because I thought “What? there’s 2 in there?!” Haha, I was right – there’s only 1 x 120g pouch in our boxes here. So, if yours comes with 2, you might only need 1 depending on how much is in a pouch. Our 120g package/box makes just over 2 cups of stuffing.

          1. When I looked at the directions and saw ‘one box stuffing’ I bought the Stove Top brand because it is in a BOX. I bought two just in case. Reading over the comments here I see that you meant the BAG of Pepperidge Farm. Now I have to go out and buy the bagged stuffing so I can make this. PLEASE correct your ingredient list.

          2. Hello, No I use a bag of Stove Top. Here it comes one to a bag. I will clarify though, now realizing this isn’t the standard everywhere.

  6. Is it really 110 calories per serving? This looks like a great meal to make for a combination of all food groups and I want to make sure not eating too heavy in the evening (even though I know this is comfort food). Just want to put it in my food journal correctly ????

    1. That’s what it’s been worked out too as a side serving. Yet I guess that depends on how much one would consider a side. I know a few that would triple up on this one. lol

  7. I cannot remember the last time I made a casserole…… But I had a stuffing mix and went to Pinterest to see what I could make and came upon this recipe…… it is a cold rainy Friday night in New England and this recipe was the perfect warmth and comfort food to enjoy! Easy and yummy! Thanks so much! Would definitely make again!

  8. This was delicious!! Everyone loved it and it was so easy to make. I added some extra chicken for a little more protein. I served it with mashed potatoes, gravy, and green beans. It felt like a mini thanksgiving!

  9. I made this with green beans and corn instead of broccoli and served it with cranberry sauce. It was amazing! This recipe is added to my favorites.

    1. I made mine with green beans and corn too because that’s all I had! The cranberry sauce is such a great idea and I have an extra can so I will be trying that with mine as well thanks!

  10. Wow Tammi this dish looks delicious and something I’m sure my family would enjoy!

  11. Pingback: 100 Best Fall Dinner Recipes – Forbyral
  12. Can you use frozen vegetables? And has anyone ever added rice???? I can’t wait to make this!

    1. frozen veggies, yes! I just defrost them a little before adding. And rice? I don’t know but if you try make sure to let me know! 🙂

  13. I would give this dish 10 Stars!!!! I always split my casseroles with my 81 year old neighbor and we both needed more! Next time I will fix two casserole. The only change I made was substituting a can of whole green beans in lieu of the broccoli. This is a wonderful comfort dish and I just flat can’t brag on it enough. I am 74 my neighbor and I both enjoy a good comfort meal.

  14. This looks so tasty I have pinned it. I will need to create a dairy free version using a white sauce and goat cheese. Can’t wait to try it.

  15. I made this tonight and used a extra chicken and broccoli. I would like more stuffing in it to make it more hearty. Not sure if it was because I used a 9×13 pan but it was delicious!

  16. What size baking dish did you use? If I want to use my 13X9 Pyrex, should I double the recipe? Thanks!

  17. Really tasty. I substituted the broccoli for peas and it was delicious. I have leftover chicken and will make another tomorrow. Thanks so much.

  18. Made this yesterday and it’s delicious! Currently eating leftovers for lunch and it’s still amazing ?? instead of just broccoli I used a mix of finely diced broccoli, zucchini and kale.I’ll definitely be making this again!

  19. Just made this for my husband and myself and was so perfect for this chilly & gloomy fall day! We are expecting a baby in January and this seems like it would be perfect to make ahead and freeze? Any tips? Would I freeze before cooking or cook a dish of it, then freeze? & How would I adjust cooking time? Thanks!

    1. First of all, congrats!! Hmm, I think I’d freeze before cooking for sure. Then, if you make sure it’s unthawed *completely* (placed in the fridge the day before), I’d assume cooking time would be the same.

  20. Made this last night and everyone loved it. Even the skeptical 15yo. Thanks for the great recipe!

  21. In the oven now and very excited! I would have appreciated knowing the stuffing box size and dish size going in thou. I think mine might end up super dry.

      1. Another thought – when almost done, if it’s drier than you’d like, just add a bit of stock and cook another 10. That’s what I’d do anyway.

  22. Can you use home made stuffing that hasn’t been cooked? I’m celiac and I have to use gluten free bread. I make my own. I freeze it when I make the stuffing to have on hand. Should I cook my stuffing before using it in this recipe?

  23. I made this tonight and it is absolutely delicious! My husband got seconds and my 4 year old granddaughter who had already eaten dinner at home, tried mine and asked to have a plate of her own. She ate every bit of what I gave her and asked if she could take some home with her ? She said I’m a good cooker. Lol! I always put my personal twist on new recipes, but not this one, I made it exactly as instructed and it was fabulous! Gave my son the recipe to take home with them. I made my own “rotisserie” chicken in my air fryer. Super easy, quick (if you buy the chicken) and delicious! Not sure I would change anything, maybe add some green chiles next time, that’s about it. Make it, you won’t be disappointed 🙂

  24. Really tasty. I steamed my fresh broccoli the way you suggested in your notes. Yummy! Thanks for the recipe

  25. Great casserole, Tammi! It’s a keeper. I am going to try it with cooked sausage sometime but it will have to be when we get tired of the chicken…that might be a while! Thanks for posting and sharing this!

  26. My family found this way too salty (and we love salt). If I made it again, I would sub water or milk for the chicken broth. Otherwise, quite flavorful and enjoyable.

    1. Oh no, did you use a low sodium soup like I suggested? Boxed stuffing can be quite salty so I sub low sodium for the other ingredients.

  27. I made this last night dinner! And let me tell you my boyfriend just about ate the whole pan! Thank you so much for sharing this delicious recipe. I’m from New Mexico so of course I added green Chile to mine and that just took it up a notch!

  28. I made this dish, and it was so good. I did change a few ingredients. Only because I didn’t have all the ingredients.
    I used cream of broccoli soup, added celery, added garlic, because I didn’t have any onions. And I added some mushrooms.
    Next time I make it, I want to use all the the ingredients you suggested.

  29. I don’t like stuffing but this was incredible! It tastes like Thanksgiving. So easy and so delicious. This is the recipe that brought me to this website and now I’m hooked.
    Thank you for a simple and delicious recipe!

  30. I have made this recipe multiple times and add in any veggies i have on hand. This time i used cream of celery soup bc i had alot of celery and made cream of celery soup from scratch. My family loves this recipe. Definitely in the normal rotation. Thank you!

  31. Thank you for sharing – this looks amazing and I have our first attempt in the oven. My only concern is that in one place the recipe says prep time is 10 minutes and cooking time is 35 minutes for a total of 45 minutes. But later in the recipe it says cook covered for 30 minutes then add cheese and cook uncovered for 15 minutes. Not sure which is correct? I am going to go with 30 covered and then 5 uncovered for the cheese. I can alway add a bit more if it looks like it is needed. Unless I am missing something here, I am guessing there is a typo?

  32. I think my son would love this recipe, it looks absolutely delicious, even I want to try this! Thanks for sharing!

  33. Looking for something to use up stuff I had in the frig and pantry. I used 2 cans Kirkland canned chicken (didn’t drain), 1/2 bag broccoli slaw (which has carrots, broccoli and cabbage so omitted the florets and carrots) and only 1 cup of broth because of the juice in the canned chicken. Used the rest as written. Turned out great. Definitely make this again. Thank you 🙂

  34. It’s in the oven now. Stove Top makes a low sodium chicken stuffing that I used and Campbell’s now makes unsalted cream of chicken soup and I always use unsalted broth. We follow a low sodium diet so this recipe is definitely going on our list of dinners to make!

  35. Has anyone subbed the chicken broth with water?! I don’t have any chicken broth on hand and I am planning to make this tonight so I’m wondering if water is a good substitute?!

  36. I used colby jack cheese and added in 3 cans of cranberries. It came out perfect! Sooo delicious

  37. This was really good. Easy to throw together. Reminds me of a similar recipe I found in a Taste of Home magazine. I used shredded ready cooked chicken from Walmart, cooked frozen Broccoli. Adding cranberries as someone suggested sounds really good! Chicken/turkey gravy might be good on top too.

  38. My husband and I loved this. Used a rotisserie chicken and increased the chicken stock a little. I will try it with cranberries like others have. Great dish, easy to put together. Thank you

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