Simple Baked Chicken and Stuffing Casserole on a Budget – Cozy, Easy, and Affordable

This is the kind of dinner that solves a weeknight. It’s warm, filling, and friendly to your grocery bill. You don’t need fancy ingredients or a long prep time—just a few pantry staples and a baking dish.

The flavors are classic and familiar: juicy chicken, savory stuffing, creamy sauce, and a golden top that feels like comfort. If you love straightforward, no-stress cooking, this casserole will be a regular in your rotation.

What Makes This Special

• Affordable ingredients: Uses pantry staples and budget-friendly chicken, with options to swap based on sales.
• Minimal prep: No complicated steps. You can assemble it in 15 minutes and let the oven do the rest.
• Comfort-food flavor: The stuffing brings herbs and buttery crunch, while the creamy base keeps everything tender.
• Flexible: Add veggies, switch the soup, or use leftover chicken.

  It still turns out great.

• Feeds a crowd: One pan makes a hearty family meal with leftovers for lunch.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs (thighs are cheaper and juicier)
• Stuffing mix: 1 standard box (about 6 ounces)
• Cream soup: 1 can (10.5 ounces) cream of chicken or cream of mushroom soup
• Broth: 1 to 1.5 cups low-sodium chicken broth (amount varies by preferred moisture)
• Sour cream or plain yogurt: 1/2 cup (adds creaminess and tang)
• Frozen mixed vegetables: 1 to 2 cups (optional but recommended for nutrition and color)
• Butter: 2 to 4 tablespoons, melted (for the stuffing topping)
• Seasonings: Salt, black pepper, garlic powder, onion powder, dried thyme or poultry seasoning
• Optional add-ins: Shredded cheddar or mozzarella (1/2 to 1 cup), chopped fresh parsley

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or spray.
2. Season the chicken: Cut chicken into bite-size pieces or keep breasts whole for a layered look. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

   Add a pinch of thyme or poultry seasoning for classic flavor.

3. Make the creamy base: In a bowl, mix the cream soup, 1 cup chicken broth, and 1/2 cup sour cream. Stir until smooth. If you like a saucier casserole, add an extra 1/4 to 1/2 cup broth.
4. Layer the pan: Spread the chicken evenly in the dish.

   Scatter the frozen vegetables over the top. Pour the creamy mixture over everything and spread gently to cover.

5. Prepare the stuffing: In a separate bowl, add the dry stuffing mix. Stir in the melted butter and 1/2 cup of warm broth to moisten.

   The stuffing should be slightly damp, not soggy. Adjust with a splash more broth if needed.

6. Add the topping: Spoon the moistened stuffing over the casserole in an even layer. Don’t pack it down—lightly fluff it so it crisps up.
7. Bake: Cover loosely with foil and bake for 25 minutes.

   Remove the foil and bake another 15–20 minutes, until the chicken is cooked through (165°F/74°C) and the stuffing is golden and crisp at the edges.

8. Optional cheese finish: If using cheese, sprinkle it on during the last 5 minutes of baking so it melts without hiding the stuffing’s crunch.
9. Rest and serve: Let the casserole rest for 5–10 minutes before serving. This helps it set and makes scooping easier.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze cooked portions for up to 2 months. Wrap tightly to prevent freezer burn.
• Reheating: Reheat in the oven at 350°F (175°C) until hot, about 15–20 minutes, or microwave in short bursts.

  Add a splash of broth if it seems dry.

• Make-ahead: Assemble up to 24 hours in advance. Keep covered in the fridge. Add 5–10 minutes to the bake time.

Health Benefits

• Protein-rich: Chicken provides lean protein for muscle repair and steady energy.
• Balanced meal: With vegetables and a starch, it covers multiple food groups in one dish.
• Portion control: Casseroles make it easy to serve measured portions and reduce takeout temptation.
• Customizable sodium: Use low-sodium broth and soup, and season to taste to manage salt intake.
• Option to lighten: Swap sour cream for plain Greek yogurt and use chicken breasts to lower fat.

Pitfalls to Watch Out For

• Dry chicken: Overbaking makes the chicken tough.

  Check at the 35–40 minute mark and remove when it hits 165°F.

• Soggy stuffing: Too much broth or tightly packed stuffing can get mushy. Lightly moisten and fluff for a crisp top.
• Too salty: Stuffing mix and canned soup can be salty. Choose low-sodium options and taste the sauce before adding more salt.
• Watery casserole: Frozen vegetables can release water.

  Don’t overdo the broth, and bake uncovered at the end to evaporate excess moisture.

Alternatives

• Protein swaps: Use leftover rotisserie chicken, turkey, or canned chicken (drained). Stir into the sauce and bake just until hot.
• Soup variations: Try cream of mushroom, celery, or potato for different flavors. A can of condensed cheddar soup adds a kid-friendly twist.
• Vegetable options: Substitute green beans, broccoli florets, peas, or corn.

  Fresh or frozen both work.

• Homemade stuffing: Use cubed day-old bread with melted butter, broth, and dried herbs if you don’t have boxed mix.
• Dairy-free: Use a dairy-free cream soup and skip the sour cream or use a plant-based alternative.
• Gluten-free: Choose gluten-free stuffing mix and a gluten-free condensed soup or homemade sauce.

FAQ

Can I use raw chicken, or should it be cooked first?

You can use raw chicken as written. It cooks fully in the sauce under the stuffing. If using pre-cooked chicken, reduce the bake time and focus on warming through and crisping the topping.

How do I keep the stuffing from getting too wet?

Moisten the stuffing just until it clumps slightly when pressed.

Don’t compress it on the casserole. Bake uncovered at the end to crisp the top.

What if I don’t have sour cream?

Plain Greek yogurt works well and adds a light tang. You can also increase the soup slightly and add a splash of milk for creaminess.

Can I halve the recipe?

Yes.

Assemble in an 8×8-inch dish and reduce baking time by 5–10 minutes. Keep an eye on the topping and the chicken’s internal temperature.

Is there a way to add more vegetables?

Absolutely. Use up to 2 cups of mixed vegetables, or add a layer of steamed broccoli, sautéed onions, or mushrooms under the stuffing.

Can I make this in a slow cooker?

You can, but the stuffing won’t crisp.

Layer the chicken, sauce, and veggies, then add stuffing on top. Cook on low for 4–5 hours. For crunch, finish under the broiler for a few minutes in an oven-safe dish.

How can I make it taste more homemade?

Add sautéed onions, celery, and a splash of poultry seasoning to the sauce.

A handful of fresh parsley and a squeeze of lemon over the finished casserole brightens everything.

What should I serve with it?

It’s a full meal on its own, but a simple green salad, roasted carrots, or steamed green beans pair nicely. Cranberry sauce also works surprisingly well.

Final Thoughts

This Simple Baked Chicken and Stuffing Casserole is the definition of homey, budget-friendly cooking. It’s flexible, forgiving, and full of flavor without a lot of fuss.

Keep the ingredients on hand, and you’ve got an easy plan for busy nights or cozy weekends. Make it your own with the swaps that fit your family and your pantry, and enjoy the kind of meal that brings everyone back to the table.