This oven baked 3-ingredient chicken and stuffing bake is one of those cozy, no-fuss dinners that tastes like it took all afternoon. My grandma used to make this for Sunday suppers, and it always stole the show—simple, comforting, and so tender you can eat it with a fork. With just chicken, boxed stuffing mix, and a can of creamy soup, everything bakes together into a golden, crunchy topping with a creamy sauce underneath. It’s perfect for busy nights, potlucks, or any time you want a family-pleasing meal without a lot of work or cleanup.
Serve this chicken and stuffing bake straight from the glass baking dish with a big spoon so you get some of the golden stuffing and creamy sauce in every scoop. It pairs really well with a simple green vegetable like steamed green beans, a tossed salad, or roasted broccoli to balance the richness. For a heartier plate, add mashed potatoes or buttered egg noodles on the side and spoon some of the creamy sauce over them. A side of cranberry sauce or applesauce adds a touch of sweetness that feels very old-fashioned and homey, just like Grandma’s table.
Oven Baked 3-Ingredient Chicken and Stuffing BakeServings: 4
Ingredients
1.5 to 2 pounds boneless, skinless chicken breasts (about 4 medium pieces)
1 (6-ounce) box dry stuffing mix for chicken (such as Stove Top)
1 (10.5-ounce) can cream of chicken soup
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish so the chicken doesn’t stick.
Lay the boneless, skinless chicken breasts in a single layer in the bottom of the prepared glass baking dish. If some pieces are very thick, slice them in half horizontally so they cook evenly and turn out fork-tender.
In a medium bowl, stir together the dry stuffing mix and the can of cream of chicken soup. Do not add water or broth—the moisture from the soup and chicken will create a creamy sauce underneath as it bakes.
Spoon the stuffing and soup mixture evenly over the chicken, gently spreading it to cover the tops completely. The mixture will look thick and a bit dry in spots, but it will soak up juices and become creamy underneath with a golden, crisp top.
Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes to help the chicken start cooking through and keep it moist.
Carefully remove the foil and continue baking, uncovered, for another 20 to 25 minutes, or until the stuffing is golden brown on top and the chicken is cooked through (reaching an internal temperature of 165°F/74°C). You should see a creamy sauce bubbling underneath the stuffing layer.
Remove the dish from the oven and let it rest for about 5 to 10 minutes. This helps the sauce thicken slightly and makes the chicken extra fork-tender. Serve warm, scooping down through the golden stuffing to get some of the creamy sauce and chicken in every serving.
Variations & Tips
If you have picky eaters, you can cut the chicken into bite-sized pieces before baking so it feels more like a casserole and is easier for kids to eat with a fork. For a slightly milder flavor, use herb-seasoned stuffing; for more savory punch, choose chicken or turkey-flavored stuffing. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you keep on hand—just keep it to a single can so you still only use three ingredients. For smaller households, halve the recipe and bake it in an 8x8-inch glass dish, checking for doneness a few minutes earlier. If you like a crisper top, move the dish to the top rack for the last 5 minutes of baking, or broil very briefly while watching closely so the stuffing browns without burning. Leftovers reheat well in the oven or microwave; splash in a spoonful of water or milk before reheating to keep everything moist and tender.
