Chicken Stuffing Bake
Don’t wait for Thanksgiving to enjoy your favorite dressing! Go ahead & make tonight special with this savory, creamy Chicken Stuffing Bake!
Servings 4
Calories 653kcal
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- 2 tablespoons poultry seasoning
- 10.5 ounces cream of chicken soup (1 can)
- ½ cup milk
- ½ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 6 ounces instant stuffing mix (1 box)
- 1 cup chicken broth
- ½ cup butter melted
Instructions
- Preheat the oven to 400 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Season the chicken breasts all over with poultry seasoning. Arrange them in the bottom of the baking dish side-by-side in a single layer.
- In a medium mixing bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, and dried parsley until smooth and combined. Pour this mixture over the chicken.
- In a small bowl, stir together the stuffing mix and chicken broth. Allow to sit for 2 minutes so the bread can absorb the liquid. Divide the stuffing evenly over the top of each chicken breast.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Carefully remove the foil and bake for another 20-25 minutes, or until the chicken is cooked through (165 degrees F internal temperature).
- Remove from the oven and let rest for 5 minutes. Plate each chicken breast and spoon as much sauce from the baking dish over the chicken as you like. Serve warm with your favorite sides.
Notes
I recommend a chicken-flavored stuffing mix for this recipe, but turkey-flavored or cornbread would be good, too.
Nutrition
Serving: 1breast | Calories: 653kcal | Carbohydrates: 42g | Protein: 34g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1462mg | Potassium: 608mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1141IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 4mg
