Chicken and Stuffing Casserole
Create a mouthwatering chicken and stuffing casserole with this recipe. Swiss cheese, stuffing, and tender chicken make it a winning dish.
This simple chicken and stuffing casserole has long been a family favorite. Chicken breasts are topped with Swiss cheese and an a creamy stuffing mixture and baked to perfection. The stuffing is a combination of store-bought seasoned stuffing crumbs, sour cream, and cream of chicken soup. It’s an easy, satisfying chicken casserole you can throw together in minutes.
It also happens to be great for using what you have. You can adjust the soup, cheese, or stuffing brand, and you can scale it up easily for a potluck or a larger family dinner. Serve it with a simple salad or vegetable on the side and you’ve got a filling, crowd-pleasing meal with minimal effort.
What You’ll Like About This Recipe
- True one-pan comfort. Everything bakes together in one casserole dish: chicken, sauce, and stuffing topping. Once it’s assembled, you can tuck it into the oven and walk away, and dinner emerges with tender chicken and a golden, buttery crust on top.
- Creamy sauce with no fuss. Using cream of chicken soup, a splash of milk, and sour cream gives you a velvety sauce that bakes into a rich gravy.
- Great texture contrast. You get juicy chicken on the bottom, a creamy middle, and crisp, buttery stuffing on top. That mix of soft and crunchy in each bite is a big part of what makes these casseroles so satisfying.
- Flexible and pantry-friendly. Most ingredients are pantry or fridge staples—canned soup, stuffing mix, cheese, and chicken. You can vary the soup, swap the cheese, or use different stuffing blends without changing the basic method.
Ingredient Notes
- Chicken breasts – Boneless breasts make the casserole easy to assemble and serve. Try to use evenly sized pieces so they cook at the same rate. If the breasts are very thick, you can lightly pound or butterfly them so they cook more evenly and stay tender.
- Swiss cheese – Swiss adds a mellow, nutty flavor and melts into a soft layer over each chicken breast. If you don’t have Swiss, you can use provolone, mozzarella, or even a mild cheddar; just choose a cheese that melts smoothly and complements the creamy sauce.
- Cream of chicken soup – This is the base of the sauce, bringing savory chicken flavor and a thick, creamy consistency. A low-sodium version works well if you’re watching salt, especially since the stuffing mix and cheese also contribute seasoning.
- Sour cream – Adds tang and extra richness to the sauce, preventing it from tasting one-note. It also helps the sauce cling to the chicken and stuffing. Full-fat sour cream holds up best during baking.
- Herb-seasoned stuffing crumbs – These bring all the classic poultry-seasoning flavors and form the crunchy top layer. You can use any brand or style—crumbs or coarser cubes both work—as long as they’re well seasoned. Homemade leftover stuffing can also work if you crumble and dry it slightly before using.
- Butter (melted) – Drizzled over the stuffing, butter helps the topping brown and crisp while adding buttery flavor throughout. If your stuffing is very dry, that butter is what gives it that nice toasted texture rather than staying powdery.
- Fresh parsley – Chopped parsley at the end brightens the rich, creamy casserole and adds a fresh pop of color. You can swap in chives or green onions if that’s what you have.
Steps to Make Chicken and Stuffing Casserole
- Prepare the baking dish by greasing it and preheating the oven so it’s ready as soon as your casserole is assembled.
- Arrange the chicken breasts in a single layer in the dish so they cook evenly and each piece has room for sauce and stuffing.
- Lay a slice of Swiss cheese over each piece of chicken, covering most of the surface so the cheese melts directly onto the meat.
- In a bowl, whisk together the condensed soup, milk, and sour cream until the mixture is smooth and pourable, with no streaks of undissolved soup.
- Pour the sauce mixture evenly over the chicken and cheese so everything is coated and there are no dry spots around the edges.
- Sprinkle the herb-seasoned stuffing over the top in an even layer, making sure it covers the surface but isn’t packed down too firmly.
- Drizzle the melted butter over the stuffing so it soaks in and helps the crumbs toast as the casserole bakes.
- Cover the dish with foil for the first part of the bake so the chicken cooks through gently in the sauce, then uncover toward the end to let the stuffing brown and crisp.
- Let the casserole rest briefly after baking so the sauce thickens slightly and the portions hold together better when served. Garnish with parsley before bringing it to the table.
Pro Tips
- Trim the chicken breasts of any thick fat or uneven bits and, if needed, lightly pound them so they’re a more consistent thickness for even cooking.
- Whisk the sauce thoroughly before pouring so the milk and sour cream are fully blended into the soup; a smooth sauce bakes more evenly and looks nicer when served.
- Distribute the stuffing in a loose, even layer; packing it down can make it dense and prevent the butter and sauce from working their way through, which is what gives you that toasty, slightly crisp top.
- Check the chicken for doneness before pulling the casserole from the oven; if the pieces are on the thick side, they may need a bit more time under the foil before you uncover for browning.
Recipe Variations
- Chicken and broccoli version. Scatter lightly steamed broccoli florets around the chicken before adding the sauce. The broccoli soaks up the creamy mixture and turns this into a full one-pan meal with protein and vegetables.
- Rotisserie chicken shortcut. Use cooked shredded or sliced rotisserie chicken instead of raw breasts. Nestle the cooked chicken into the sauce in the dish, top with stuffing and butter, and shorten the baking time, since you’re mainly heating through and browning the top.
- Stuffing-heavy bake. If your family loves stuffing, increase the stuffing quantity and add an extra drizzle of melted butter or a small splash of milk over the top so the added crumbs still turn out moist inside and crisp on top.
- Lightened-up sauce. Use reduced-fat sour cream and a lighter cream-of-chicken soup, and add a bit of extra milk if you want a looser, less rich sauce. Season to taste before baking, since lower-fat ingredients sometimes need a touch more salt or herbs.
What to Serve With a Chicken Casserole
- For side vegetables, choose your family’s favorites. Green beans, peas, asparagus, spinach and carrots are all excellent choices.
- Though the stuffing is filling, you could add another starch, like potatoes or rice. Mashed potatoes would round the meal out nicely along with a green vegetable or salad.
- Cranberry sauce can add a bright and tangy element to the dish.
- Serve it with a tossed salad with vinaigrette or your favorite homemade coleslaw.
How to Store
- Refrigerate – Cool leftovers to room temperature, then transfer them to an airtight container or cover the baking dish tightly. Refrigerate for up to 3 to 4 days. Because of the dairy and poultry, avoid leaving it out at room temperature for more than 2 hours.
- Reheat – Reheat individual portions in the microwave, covering them lightly and heating until hot throughout. For larger amounts, cover the casserole with foil and warm it in the oven at a moderate temperature until the chicken is heated through and the stuffing topping is hot. If the sauce seems very thick, stir in a small splash of milk or broth around the edges before reheating.
- Freeze – You can freeze the casserole, though the stuffing may soften somewhat after thawing. Cool completely, portion into airtight containers, and freeze for up to about 2 months. Thaw overnight in the refrigerator and reheat gently, adding a bit of extra butter or a spoonful of broth if the sauce or stuffing seems dry.
Chicken and Stuffing Casserole
Make dinner a breeze with this tasty chicken and stuffing casserole recipe. Simple, delicious, and perfect for busy weeknights.
Ingredients
- 6 chicken breasts, boneless , about 2 1/2 pounds
- 6 slices Swiss cheese
- 1 can cream of chicken soup, 10 3/4-ounce
- 1/2 cup milk
- 1/4 cup sour cream
- 1 1/2 cups stuffing, crumbs, herb-seasoned
- 1/4 cup butter, melted
- Fresh chopped parsley
Instructions
- Heat the oven to 350°F.
- Place chicken breasts in buttered 9-by-13-by-2-inch baking pan.
- Top each chicken breast with a slice of Swiss cheese.
- In a bowl, combine the soup, milk, and sour cream. Pour over chicken and cheese. Top with herb stuffing and then drizzle with the melted butter.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20 to 30 minutes.
- Garnish with fresh chopped parsley.
Nutrition
Calories: 558kcalCarbohydrates: 16gProtein: 56gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 193mgSodium: 961mgPotassium: 955mgFiber: 1gSugar: 3gVitamin A: 787IUVitamin C: 3mgCalcium: 223mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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