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Baked Chicken and Stuffing


"Chicken strips baked with creamy soups, broth, stuffing and cheese. This is a delicious 'casserole' that is very filling. I hope that everyone enjoys it as much as my husband and I do."
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55 m servings 416 cals
Original recipe yields 8 servings


  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 39.5 g
  • 79%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1079 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Layer chicken strips in the bottom of a 9x13 inch baking dish. In a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.
  3. Sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 140
  1. 182 Ratings

Most helpful positive review

Excellent! Use low-sodium broth, though. It is very salty. I boiled the chicken for 10 minutes and then cut into bite-sized pieces. The chicken finished cooking in the oven. I also used the ...

Most helpful critical review

This recipe was quite good. Both my husband & my oldest son loved it (my son is a VERY picky eater). I just didn't see any need to boil the chicken prior to cooking in the oven & it came out j...

Most helpful
Most positive
Least positive

Excellent! Use low-sodium broth, though. It is very salty. I boiled the chicken for 10 minutes and then cut into bite-sized pieces. The chicken finished cooking in the oven. I also used the ...

Forgot to add the cheese the last time I made it until I had already put the stuffing on top of everything! I ended up putting the shredded cheese over the cubed stuffing and I put the cover on...

I thought this was good. I used 2 cans cream of chicken soup and didn't boil my chicken. I used reduced sodium broth and 1/2 of a 14oz bag Pepperidge Farms herb stuffing( no seasoning bag comes ...

This was really tasty. I made a couple changes: I used thin chicken and didn't boil it first. Not necessary. I cut up a head of broccoli, blanched it quickly, and put it in a layer over the ...

This was very good! My husband is not into casserole dishes that much and he had seconds! One word of caution though... I am a salt lover but even this was too salty for me. Next time I will u...

My mother-in-law made this dish first, and it was extremely salty. I altered the recipe by using unseasoned chicken (cooked in plain water) and by using water in place of the chicken broth, and...

Great recipe! I added another box of stuffing and added about 2 cups of water to the 1/2 cup chicken broth because I didn't think there would be enough liquid to absorb into the stuffing. I went...

This recipe was so easy and tasted great! I baked covered for 30 minutes then uncovered for 20 minutes and it came out perfect. I will use more stuffing next time. Definitely a keeper.

Delicious! I used cheddar cheese instead of the mozzarella.