I first stumbled upon the idea for this Creamy Chicken Stuffing Bake on one of those frantic weeknights where I needed comfort food, stat. My kitchen was chilly, and I craved something that would warm it from the inside out—both the room and my soul. I threw together what I had, and the moment that savory, herby aroma filled the air, I knew I’d found a new family favorite. It’s the ultimate hug on a plate, and I promise, it will make your house smell like everything is right in the world.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (10.5 oz) can condensed cream of chicken soup (do not dilute)
- 1 (1 oz) packet dry onion soup mix
- 1 cup sour cream (full-fat for best richness)
- 1/2 cup chicken broth
- 1 (6 oz) box stuffing mix (like Stovetop, Chicken flavor)
- 1/4 cup unsalted butter, melted
- 1 cup frozen mixed vegetables (peas and carrots work perfectly)
- Fresh parsley, chopped (for garnish, optional but recommended)
Now, let’s talk ingredients because choices here make all the difference. I’ve tried this with low-fat sour cream, and while it works, the sauce doesn’t get quite as luxuriously creamy—trust me, the full-fat version is worth it for this cozy dish. That dry onion soup mix is non-negotiable; it’s the flavor powerhouse that seasons everything beautifully. And for the stuffing, I’m loyal to the classic Chicken flavor here; its herbs are the perfect match. Don’t skip the frozen veggies thinking they’re an afterthought; they add little pops of color and sweetness that balance the savory richness.
Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Cutting board & sharp knife
- Measuring cups and spoons
- Aluminum foil
You don’t need any fancy gadgets for this bake, which is part of its beauty. Your trusty 9×13 dish is the MVP. I’ve learned through messy experience to give it a quick spray with non-stick cooking spray even if it seems non-stick—cleanup is a breeze later. A good whisk is key for getting that cream of chicken soup and sour cream perfectly smooth without any lumps. And don’t underestimate the humble sheet of aluminum foil; tenting it over the dish for the first part of baking prevents the stuffing from becoming a dry, crunchy topping too soon.
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