4-ingredient-chicken-and-stuffing-bake

Edi toron

(Serves 4–6)

  • 4–6 boneless, skinless chicken breasts (about 2 lbs)
  • 1 (14–16 oz) box herbed stuffing mix (like Stove Top)
  • 1 (10.5 oz) can cream of chicken soup
  • 1½ cups chicken broth (or water—broth adds richness)
  • Salt & black pepper to taste
  • Optional: 1 tbsp butter, paprika, or fresh parsley

💡 Pro Tips:

  • Don’t skip the broth—it hydrates the stuffing and keeps chicken moist.
  • Use low-sodium soup & broth—stuffing mix is already salty.
  • Pound chicken to even thickness—ensures even cooking.

Step-by-Step Instructions (Simple, Savory, Foolproof)

1. Prep & Preheat

  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9x13-inch baking dish.

2. Season the Chicken

  • Pat chicken dry. Season both sides with salt and pepper.
  • Place in the bottom of the baking dish in a single layer.

3. Make the Stuffing Mixture

  • In a bowl, combine stuffing mix, cream of chicken soup, and chicken broth.
  • Stir until evenly moistened (it will be thick).

4. Assemble the Bake

  • Spoon stuffing mixture evenly over the chicken, covering completely.
  • Optional: Dot with small pieces of butter or sprinkle with paprika for color.

5. Bake to Golden Perfection

  • Cover with foil. Bake 25 minutes.
  • Remove foil. Bake 15–20 more minutes, until stuffing is crisp on top and chicken reaches 165°F (74°C) internally.

6. Rest & Serve

  • Let rest 5 minutes. Garnish with fresh parsley if desired.
  • Serve hot—no sides needed!

Serving Suggestions

  • 🥗 Lighten it: Simple green salad with vinaigrette
  • 🥔 Hearty twist: Roasted carrots or green beans on the side
  • 🍞 Extra cozy: Warm dinner rolls for soaking up juices
  • 🌶️ Add heat: Hot sauce or red pepper flakes at the table

Make-Ahead & Storage Tips

  • Prep ahead: Assemble (unbaked), cover, and refrigerate up to 24 hours. Add 10 mins to bake time.
  • Leftovers: Keep in fridge up to 4 days. Reheat in oven or skillet for best texture.
  • Freeze: Not ideal—stuffing can become soggy when thawed.

Frequently Asked Questions

Q: Can I use chicken thighs?
A: Yes! Increase bake time by 10–15 minutes (thighs take longer).

Q: My stuffing is dry—what happened?
A: Likely not enough liquid. Use full 1½ cups broth, and don’t skip the soup.

Q: Can I make this gluten-free?
A: Yes! Use GF stuffing mix (like Aleia’s) and GF cream of chicken soup.

Q: Vegetarian version?
A: Swap chicken for chickpeas or portobello mushrooms, use veggie broth, and cream of mushroom soup.

A Dish That Says “I’ve Got You”

This 4-Ingredient Chicken and Stuffing Bake isn’t fancy—but it doesn’t need to be. It’s the kind of meal that feeds bodies and souls, whether you’re recovering from a long day, feeding hungry kids, or just craving simple comfort.

So grab that box of stuffing, open that can of soup, and let your oven do the rest. Because sometimes, the best meals aren’t complicated—they’re made with love, four ingredients, and zero stress.

“Good food doesn’t need a crowd—it just needs someone to enjoy it.” 🍗✨

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