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Creamy Chicken Stuffing Bake


"Chicken and stuffing in one dish! Great comfort food that's easy to make. Great with mashed potatoes."
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1 h 5 m servings 415 cals
Original recipe yields 6 servings


  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1562 mg
  • 62%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a pot of water to a boil and reduce heat to medium-low. Cook chicken breasts in the simmering water until no longer pink inside, 5 to 8 minutes. Remove chicken and cut into bite-sized pieces.
  3. Stir chicken broth and water together in a large measuring cup; mixture should total 2 cups. Mix cream of mushroom soup, cream of chicken soup, and 1 cup of chicken broth mixture in a large bowl; stir in chicken. Spread chicken mixture into bottom of prepared baking pan.
  4. Mix remaining 1 cup of chicken broth mixture, melted margarine, and stuffing mix in a bowl; stir to moisten. Spread stuffing mix over chicken mixture.
  5. Bake in the preheated oven until stuffing is lightly browned and casserole is bubbling, 40 to 45 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 21
  1. 24 Ratings

Most helpful positive review

I changed the cooking procedure a bit and I loved the end results. I used bone in chicken legs and thighs because that's what I had. I seasoned the chicken with salt and pepper and placed in a g...

Most helpful critical review

I agree with others--too much liquid and I had reduced it as I used only two chicken breasts which I cooked in chicken broth. I did not use any water and reduced the amount of chicken broth. I...

Most helpful
Most positive
Least positive

I changed the cooking procedure a bit and I loved the end results. I used bone in chicken legs and thighs because that's what I had. I seasoned the chicken with salt and pepper and placed in a g...

Super simple to put this one together and it is a man pleaser. I used cream of celery soup instead of cream of mushroom since it is what I had. I didn't serve this over mashed potatoes but it wo...

Definitely a husband pleaser. I cooked the chicken in the slow cooker, then used the resulting broth to make the stuffing. I ended up tripling the stuffing, but it made a ton of meals to keep...

Very tasty and a hit with the family! Super easy to make.

Whole family loved IT!! You can get creative too! Add carrots,corn ETC

The first time I tried it, I made it exactly as posted, and it was good, but I think it lacked a little something. This time I used cream of celery soup, fresh chopped celery and canned mushroom...

Great flavor. We thought that there was way too much liquid. In fact, my husband said "wow, this looks soupy." I would cut the liquid to 1 1/2 cups total. No need for chicken broth, water is fin...

This is a good base to make a customized casserole using your pantry ingredients. I cooked the chicken with a tbsp of chili powder for more flavor, added water chestnuts for crunch, and frozen p...

If you're into casseroles as I am, this is the ticket!! ;-) I've even made it with precooked and/or canned chicken--same results 5? ;-) This is comfort food at its finest. :-) Being a Southe...