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4.8 from 69 votes

Dump-and-Bake Chicken Stuffing Casserole

You only need 5 ingredients and 10 minutes to prepare this easy dinner recipe for Dump-and-Bake Chicken Stuffing Casserole!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 - 8 people
Calories: 446 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 lbs. boneless, skinless chicken breasts (I used 2 very large chicken breasts, which I cut in half lengthwise so that they would be thinner)
  • 1 (10.5 ounce) can condensed cream of mushroom soup, NOT diluted (I used Campbell’s Healthy Request)
  • 2 cups (8 ounces) grated mozzarella cheese
  • 8 ounces (about 4 cups) Pepperidge Farm Herb Seasoned Classic Stuffing
  • ½ cup (1 stick) butter, melted

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  2. Place chicken in the bottom of the prepared baking dish. Season both sides of the chicken with salt and pepper, to taste. Spread condensed soup over the chicken. Sprinkle cheese over top.
  3. In a large bowl, stir together melted butter and dry stuffing mix. Spread buttered stuffing mix on the top of the casserole.
  4. Cover with foil and bake for 30 minutes. Remove foil, return dish to the oven, and continue baking for 10 more minutes (or until chicken reaches an internal temperature of 165 degrees F and the topping is golden brown). If you are using thicker chicken breasts, you may need to increase the baking time by at least 10-20 more minutes. If the topping starts to get too dark while you wait for the chicken to cook through, cover the dish loosely with foil.

Notes

  • The recipe cooking time is based on 2 very large chicken breasts that totaled 2 lbs. I cut the chicken breasts in half lengthwise to make them thinner. If you're using thicker chicken breasts, you'll need to increase the total baking time by at least 10-20 more minutes. If the top of your casserole gets too brown during this additional baking time, simply cover loosely with foil until the chicken is cooked through. Always use a meat thermometer to make sure that your chicken reaches an internal temperature of 165 degrees F. That's when you know it's done!
  • For a Chicken Stuffing Casserole in the Crock Pot, try this recipe.
  • For a Chicken Stuffing Casserole that uses cooked chicken (or turkey), try this recipe.
  • You can substitute with Cornbread Stuffing mix instead of the Herb Seasoned Stuffing mix.
  • You can substitute with an equal amount of dry Stove Top Stuffing mix.
  • Instead of the Campbell's Cream of Mushroom Soup, try using Cream of Chicken or Cream of Celery soups in this Chicken Stuffing Casserole recipe.
  • This Chicken and Stuffing Casserole with cheese calls for shredded mozzarella. You can substitute just about any of your favorite cheeses instead. For instance, try grated cheddar cheese, slices of Provolone, or a shredded Italian cheese blend.
  • This casserole uses the stuffing mix as a buttery crumb topping, which gets crispy as it bakes. You are NOT preparing the stuffing according to the classic package instructions, so it's not going to be a moist, dense stuffing texture after baking. We prefer the crispy topping; however, if you would like a casserole with a classic soft stuffing texture, you can prepare the stuffing according to the package instructions before you spread it on top of the chicken. Then bake according to the recipe instructions below!

Nutrition Information

Serving 1/8 of the casserole Calories 446kcal (22%) Carbohydrates 25g (8%) Protein 35g (70%) Fat 21g (32%) Saturated Fat 11g (55%) Cholesterol 120mg (40%) Sodium 938mg (39%) Potassium 750mg (21%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 560IU (11%) Vitamin C 1.3mg (1%) Calcium 273mg (27%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 6- 8 people

Amount Per Serving

Calories 446

% Daily Value*

Serving 1/8 of the casserole
Calories 446kcal 22%
Carbohydrates 25g 8%
Protein 35g 70%
Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 120mg 40%
Sodium 938mg 39%
Potassium 750mg 16%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 560IU 11%
Vitamin C 1.3mg 1%
Calcium 273mg 27%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.