Chicken and Stuffing Bake is a cozy, one-pan meal that’s packed with comforting flavors. Tender chicken pieces are nestled right on top of a fluffy, savory stuffing that soaks up all the delicious juices as it bakes. It’s simple, hearty, and perfect for a no-fuss dinner that still feels special.
I love how easy it is to throw everything together and then let the oven do the work. There’s something so satisfying about that crispy, golden top layer of stuffing mixed with juicy, flavorful chicken underneath. I usually make a big batch and enjoy leftovers because the flavors only get better the next day!
This bake is great served with a fresh green salad or some steamed veggies to balance the richness. Sometimes I like to add a drizzle of gravy or even a splash of cranberry sauce for a little extra zing. It’s a meal that brings everyone to the table, and I find it especially comforting on cooler evenings when you want something warm and filling.
Key Ingredients & Substitutions
Chicken: Using cooked chicken works best, like leftover roast or rotisserie chicken. You can also use shredded turkey for a twist. For a shortcut, canned chicken can work but drains well first.
Bread: Slightly stale bread cubes soak up the broth without turning mushy. If you don’t have stale bread, toast fresh bread cubes in the oven until dry and crisp.
Herbs: Sage and thyme give a classic stuffing flavor. If you’re missing one, rosemary or marjoram are great substitutes. Fresh herbs brighten the dish, so sprinkle some on top if you have them.
Milk and eggs: The milk adds creaminess, and eggs help bind the stuffing. You can swap half-and-half or cream for milk for a richer texture. Use a dairy-free milk and omit eggs if needed, but texture may change slightly.
Cheese (optional): Cheese adds extra flavor and creaminess. I like cheddar or mozzarella. Feel free to leave it out or use a dairy-free cheese alternative.
How Do I Get the Stuffing Crispy on Top but Moist Inside?
Getting that perfect contrast of a crispy top with moist stuffing inside takes a couple of key steps:
- Don’t over-soak the bread. Pour broth mixture gradually to your bread cubes and toss until just moistened. The bread should hold shape but feel damp.
- Spread the stuffing evenly in the baking dish, not too thick. A 9×13 inch pan works well for this amount.
- Bake uncovered to let the top dry and brown. You can check around 30 minutes and cover loosely with foil if it browns too fast before the inside is heated through.
- Rest after baking to let the flavors settle and moisture distribute evenly. This helps servings hold together better.
Following these steps will give you stuffing that’s soft and flavorful inside, with a satisfying crisp on top every time.
Equipment You’ll Need
- 9×13 inch baking dish – I like it because it holds everything evenly and bakes the stuffing to a golden color.
- Large skillet – for cooking the onions and garlic, making the base flavorful.
- Mixing bowls – to toss the bread, chicken, and broth mixture together easily.
- Whisk or fork – helps blend the eggs and liquids smoothly.
- Measuring cups and spoons – for accuracy with broth, milk, and herbs.
Flavor Variations & Add-Ins
- Cheese: Mix in shredded cheddar, mozzarella, or Swiss for extra creaminess and flavor.
- Veggies: Add sautéed mushrooms, chopped celery, or cooked carrots to make it more colorful and nutritious.
- Spices: Incorporate a pinch of paprika or cayenne for a subtle smoky or spicy kick.
- Extra protein: Use cooked sausage, ham, or turkey instead of or along with chicken for different tastes.
Chicken and Stuffing Bake
Ingredients You’ll Need:
For the Bake:
- 2 cups cooked chicken, shredded or chopped
- 6 cups cubed bread (preferably slightly stale or toasted bread cubes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 ½ cups chicken broth
- 1 cup milk or half-and-half
- 2 large eggs
- 1 tsp dried sage
- 1 tsp dried thyme (plus fresh thyme for garnish, optional)
- 1 tsp dried parsley
- Salt and pepper, to taste
- 1 cup shredded cheese (optional, such as cheddar or mozzarella)
- Cooking spray or butter for greasing baking dish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-40 minutes to bake. Plus, allow a few minutes for the bake to rest after coming out of the oven before serving. So in total, budget around 50 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Turn your oven on to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray so the stuffing doesn’t stick.
2. Cook the Onions and Garlic:
In a large skillet, melt the butter over medium heat. Add finely chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until you can smell its lovely aroma.
3. Mix Bread Cubes and Aromatics:
Put the cubed bread into a large bowl. Pour the cooked onions and garlic on top and toss to combine.
4. Prepare the Wet Mixture:
In a separate bowl, whisk together the chicken broth, milk (or half-and-half), and eggs until smooth. Stir in dried sage, thyme, parsley, salt, and pepper.
5. Combine Everything:
Pour the broth mixture over the bread cubes and gently toss so the bread soaks up the liquid but isn’t soggy. Fold in shredded cheese now if you’re using it. Then add the cooked chicken pieces and mix gently again.
6. Bake the Dish:
Spread the mixture evenly in your prepared baking dish. You can sprinkle fresh thyme leaves on top for a nice touch if you have some. Place it in the oven and bake for 30-40 minutes. You’ll know it’s ready when the top is golden brown and the stuffing is heated through.
7. Rest and Serve:
Remove the dish from the oven and let it rest for about 5 minutes. This helps keep the stuffing moist but firm so it holds together when you serve. Scoop onto plates and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before adding it to the stuffing mixture. Thaw frozen chicken overnight in the fridge or use the quick-thaw method by placing it in a sealed bag submerged in cold water. Pat dry to remove excess moisture.
Can I Use Store-Bought Stuffing Mix Instead of Cubed Bread?
Absolutely! Store-bought stuffing mix can save time and already contains herbs. Use about 6 cups and adjust the amount of broth slightly as needed to achieve the right moisture balance.
How Should I Store Leftovers?
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or use a microwave, stirring occasionally for even heating.
Can I Make This Dish Ahead of Time?
Yes, you can assemble the bake a day ahead, cover it tightly with foil, and refrigerate. Bake it when ready, adding a few extra minutes to the baking time since it will start cold.
