Easy Baked Chicken and Stuffing with Creamy Gravy

Easy Baked Chicken and Stuffing with Creamy Gravy

Easy baked chicken and stuffing with creamy gravy layers seasoned chicken and a smooth cream sauce beneath buttery stuffing. Baked covered, then uncovered until the chicken reaches 165°F and the stuffing is golden, it makes a comforting one-dish dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Resting time 15

Total Time 1 10

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

For the chicken and gravy

1 Nonstick cooking spray
2 lb chicken breasts boneless, skinless, cut into 1-inch pieces
0.5 tsp kosher salt
0.25 tsp black pepper
1 can (10.5 oz) condensed cream of chicken soup
1.75 cups chicken broth divided
0.5 cup sour cream
0.5 tsp poultry seasoning

For the stuffing

1 package (6 oz) seasoned stuffing mix
4 tbsp unsalted butter melted

Equipment

1 9x13-inch baking dish

Method

Prepare the chicken and gravy

Heat the oven to 375°F and coat a 9x13-inch baking dish with nonstick cooking spray.
Arrange the chicken in the dish in an even layer and season with the salt and pepper.
Whisk the soup, 3/4 cup of the chicken broth, sour cream, and poultry seasoning until smooth, then pour over the chicken.

Make the stuffing and bake

Stir the stuffing mix, remaining 1 cup chicken broth, and melted butter until evenly moistened, then let stand for 5 minutes.
Spoon the stuffing evenly over the chicken and gravy without packing it down.
Cover the dish tightly with foil and bake for 20 minutes, then uncover and bake for 15–20 minutes, until the chicken reaches 165°F and the stuffing is golden.
Let the casserole rest for 10 minutes before serving.

Notes

For stuffing that bakes evenly, spoon it over the chicken and gravy without packing it down. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free stuffing mix and gluten-free cream of chicken soup.