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Chicken Stuffing Bake Recipe – How to Make it in 9 Simple Steps

The definition comfort food, casseroles generally feature shredded, chopped meat mixed with flavorful gravy and sometimes a vegetable, topped with some sort of breading. Our recipe for Chicken Stuffing Bake is a classic casserole that you can make from scratch. Alternately, you can rely on pre-made ingredients.

This is a whole chicken stuffed with nuts and rice.

Every area of the United States has their own version of a casserole. With several kinds of food included in a single dish from which the meal is served, casseroles are favorites both at home and at potluck celebrations. While many consider that casseroles were created in the 1950s, in actuality, casseroles consisting of rice and savory meats cooked together in a single dish have been around for thousands of years.

Chicken Stuffing Bake Recipe

April Freeman
Everyone needs a good collection of casserole recipes for nights when it’s just family at home. These recipes typically include meat and maybe a vegetable, smothered in some sort of sauce and usually topped with a bread of some kind. Our recipe for Chicken Stuffing Bake follows this pattern. With shredded chicken and a creamy sauce, topped with stuffing, this recipe is comfort food all the way.
Prep Time 25 mins
Baking Time 25 mins
Total Time 50 mins
Cuisine American
Servings 6 Servings


  • Medium-Sized Saucepan
  • Fork
  • Large bowl
  • Wire whisk
  • 9-Inch Square Baking Pan


  • In a large to medium-sized saucepan, cover the chicken breasts with water. Set them on the stove set to medium heat. Bring the pot to a boil and then turn the stove off.
  • Put the lid on the pot and let it sit, covered for about 20 minutes. During this time, you can prepare the other parts of the recipe.
    The lid is placed on the boiling chicken.
  • Prepare the box of stuffing mix according to packaged instructions. Usually, you will combine hot water and butter, cooking them with the stuffing mix and seasonings. When the stuffing is finished, fluff it with a fork.
  • Prepare the gravy mixture. In a medium-sized saucepan, combine the chicken broth with ½ cup of the milk. Put this on the stove and heat it over medium heat. Bring it to a low boil. In a large measuring cup or a bowl, whisk together the flour, onion powder, garlic powder, pepper and salt. Slowly, drizzle the remaining milk into the measuring cup, whisking all the while to prevent lumps from forming. Whisk this well. When the broth mixture on the stove comes to a boil, pour the flour mixture into the pot, whisking it together. Stirring and whisking constantly, cook this on a low boil until it begins to thicken up. You want it to be about the thickness of yogurt. When it begins to get thick, remove the gravy from the heat.
    The cream is cooked in a saucepan.
  • Preheat the oven to 350 degrees. Grease a 9-inch square baking pan or casserole dish.
  • When the chicken is finished, remove it to a plate to cool enough to handle. Shred the chicken and put it in the prepared casserole dish.
  • Pour the gravy over the chicken, stirring it together until it is combined. Spoon the stuffing mix on the top of these in an even layer. 
  • Bake the casserole dish in the preheated oven for 20 to 25 minutes, or until the gravy begins to bubble. 
  • Remove the dish from the oven and spoon the casserole into bowls for serving. To store leftovers, either scoop them into a dish with a tightly fitting lid or just cover the whole casserole dish with aluminum foil. Store it in the refrigerator for up to 3 days. Reheat in the microwave, or you can put the whole casserole dish in the oven for 15 to 20 minutes at 350 degrees to reheat.


Around the 1870s, casserole cooking started to adapt to become the form that we would recognize as such. Named for the dish in which it is cooked, this style of cooking puts several courses together in a single dish.  Whether you bake it in a metal pan, a ceramic casserole dish, or a glass baking dish, casseroles are tasty, delicious, and appealing to almost everyone.
In the 1950s, the casserole became ubiquitous, since new cookware became available that was easy to care for and much more lightweight. Other societal changes of the 1940s and 950s also influenced the development of casseroles as popular food choices. When women began entering the workforce in greater numbers in the World War II era, they needed recipes and cooking styles that made sense for their new lifestyles. Casseroles answered that need. Additionally, in the 1950s and 1960s, a greater reliance on manufactured food products came about that made casseroles incredibly easy to make, such as canned soups and frozen vegetables. 
Our recipe for Chicken Stuffing Bake does rely on a boxed mix for the stuffing topping. However, if you have leftovers from a holiday meal or wish to make homemade stuffing from scratch, feel free to make that substitution. We also provide a recipe for a creamy, chicken broth based gravy with herbs to jazz up the flavor profile of this dish. If you need a shortcut to make this recipe quicker to get on the table, you can substitute three cans of cream of chicken soup for the gravy mixture. You may want to thin the canned soups with the addition of some chicken broth, milk, or water to make them more sauce-like. 
Keyword Chicken Stuffing Bake, Recipe, Side Dish

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