This Chicken & Stuffing Casserole has been a weeknight savior in my kitchen for years. I first put this combination together on a busy evening when I had leftover chicken, a box of stuffing mix, and that familiar can of cream of chicken soup—everything I needed to create a warm, satisfying meal without elaborate prep. The result was an immediate hit: tender seared chicken covered in a silky, savory cream mixture with a crisp, buttery stuffing topping. It became our family’s comfort dinner and a reliable recipe to bring to potlucks and busy hosting nights. What makes this dish special is the contrast of textures and the simple, pantry-friendly ingredient list. The searing step locks in juices and creates a golden exterior on the chicken, while the creamy base infuses every bite with savory richness. Topping the dish with prepared stuffing and a drizzle of melted butter creates a crunchy, aromatic crust that sings alongside optional melted cheddar. Every time I serve this, the room fills with a warm, nostalgic aroma that always draws everyone to the table.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (about 6 ounces each). Choose evenly sized breasts for uniform cooking; if they're thick, pound them gently to an even thickness to help them sear and finish evenly. I often buy organic or free-range when possible for better flavor and texture.
• Seasoning: 1 teaspoon salt and 1 teaspoon black pepper. Use fine sea salt and freshly ground black pepper for the cleanest seasoning; taste and adjust if using reduced-sodium products elsewhere in the dish.
• Olive oil: 2 tablespoons. A neutral-flavored extra virgin olive oil or a blend works well for searing without smoking.
• Cream base: 1 (10.5-ounce) can cream of chicken soup, 1 cup sour cream, 1/4 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried thyme. These ingredients create a silky, seasoned sauce that keeps the chicken moist during baking.
• Stuffing topping: 1 (6-ounce) box stuffing mix prepared with 1 1/2 cups chicken broth (instead of water) and 2 tablespoons butter, melted. Using broth adds depth; melting the butter and drizzling it over the topping encourages a golden, flaky crust.
• Optional cheese & garnish: 1 cup shredded cheddar cheese and fresh parsley for garnish. The cheese adds richness and a melty finish; parsley brightens the plate.

Instructions

Step 1: Preheat and season Preheat the oven to 375°F. Pat each chicken breast dry with paper towels, then season both sides with 1 teaspoon salt and 1 teaspoon black pepper. Drying the surface helps achieve a better sear and reduces steaming in the skillet. Step 2: Sear the chicken Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for about 3 to 4 minutes per side until a golden-brown crust forms; they don't need to be cooked through—just browned. Use tongs to turn the pieces gently to preserve juices. Remove the breasts to a plate and set aside. Step 3: Prepare the cream mixture In a large bowl, whisk the cream of chicken soup, 1 cup sour cream, 1/4 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried thyme until smooth. Taste and adjust seasoning; the sour cream adds tang and contributes to the velvety texture during baking. Step 4: Make the stuffing Prepare the 6-ounce stuffing mix according to package instructions but replace the water with 1 1/2 cups chicken broth for more savory depth. Stir in any included seasoning and set aside to cool slightly. Fluff the finished stuffing with a fork to avoid clumping. Step 5: Assemble the casserole Spoon a thin layer of the cream mixture across the bottom of a 9x13-inch baking dish. Place the seared chicken breasts in a single layer atop that base. Pour the remaining cream mixture over the chicken, spreading it to cover evenly. Sprinkle the prepared stuffing across the top and drizzle the 2 tablespoons of melted butter over the stuffing to promote browning. If using, scatter 1 cup shredded cheddar on top. Step 6: Bake Cover the dish with foil and bake at 375°F for 30 minutes. Remove the foil and bake an additional 10 to 15 minutes until the stuffing is golden and crispy at the edges and any cheese is bubbly. The chicken should reach an internal temperature of 165°F when checked with an instant-read thermometer. Step 7: Rest and serve Let the casserole rest for 5 minutes before serving to allow the sauce to settle. Garnish with chopped fresh parsley if desired and serve warm.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. For freezing, cut into individual portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Reheat frozen portions by thawing overnight in the refrigerator and heating in a 350°F oven for 20 to 25 minutes until warmed through; cover with foil to prevent excessive browning. If reheating refrigerated portions, warm on a baking sheet at 350°F for 12 to 15 minutes or microwave in 1-minute increments until hot.

Ingredient Substitutions

To lighten the dish, swap full-fat sour cream for Greek yogurt or a 2% sour cream alternative and use reduced-fat cheddar. For a gluten-free version, use a gluten-free stuffing mix or make a crunchy topping by combining crushed gluten-free crackers with melted butter. If you prefer more vegetables, stir in 1 to 2 cups of cooked broccoli florets or chopped spinach into the cream mixture before topping with stuffing. For a richer flavor profile, replace the canned soup with a homemade white sauce made from butter, flour, and chicken stock.

Serving Suggestions

Serve this casserole with a crisp green salad and a simple vinaigrette to cut through the richness. Roasted seasonal vegetables like green beans, carrots, or Brussels sprouts pair beautifully. For a holiday table, present slices on a platter with extra parsley and a scattering of dried cranberries for a festive contrast. Leftovers make excellent sandwiches on crusty rolls or layered over mashed potatoes for an extra-comforting meal.

Cultural Background

Combining a creamy casserole base with a stuffing or breadcrumb topping is a long-standing home-cooking tradition in American kitchens—rooted in the desire to transform simple, shelf-stable ingredients into a hearty, shareable meal. This technique borrows from classic comfort-food methods where textures and savory aromatics create a meal that feels both nostalgic and practical, perfect for family dinners, potlucks, and holiday gatherings.

Seasonal Adaptations

In colder months, fold roasted root vegetables and a splash of chicken stock into the cream mixture for a heartier casserole. In spring and summer, lighten the dish with green peas, fresh herbs, and a reduced-fat dairy base. For holiday occasions, add chopped sage to the stuffing or swap thyme for a mix of sage and rosemary to evoke traditional holiday flavors.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead and refrigerate uncovered for 30 minutes before covering and baking, or allow to come to room temperature 30 minutes before baking to ensure even cooking. Prepare the stuffing ahead and store it in a sealed container until assembly to keep it from becoming soggy. Use a thermometer to confirm the chicken reaches 165°F for food safety and best texture.

Serve this warm and watch it become a new staple in your rotation—easy, comforting, and endlessly adaptable to your pantry and preferences.