Creamy Baked Chicken with Stuffing Topping
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4–6
Ingredients
For the Chicken & Sauce:
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz / 295 g) cream of chicken soup (or cream of mushroom)
- 1 cup sour cream (or plain Greek yogurt for a lighter version)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
For the Stuffing Layer:
- 1 box (6 oz / 170 g) seasoned stuffing mix (like Stove Top or any brand)
- 1 cup chicken broth (or hot water, as directed on package)
- 2 tablespoons butter, melted
- ½ small onion, finely chopped (optional, for extra flavor)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. - Prepare the Chicken
Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Arrange them in an even layer in the prepared baking dish. - Make the Creamy Sauce
In a bowl, mix together the cream of chicken soup and sour cream until smooth.
Spoon the mixture evenly over the chicken, coating each piece well. - Prepare the Stuffing
In a separate bowl, combine the stuffing mix, melted butter, chopped onion (if using), and chicken broth. Stir just until moistened — it should be fluffy, not soggy. - Assemble the Dish
Spoon the prepared stuffing over the creamy chicken layer, spreading it evenly. - Bake
Cover the dish loosely with foil and bake for 25 minutes.
Then remove the foil and bake uncovered for another 15–20 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C) and the stuffing is golden and crisp. - Rest and Serve
Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serving Suggestions
- Serve with steamed green beans, buttered corn, or a simple garden salad.
- A drizzle of pan juices or extra creamy sauce makes it even more comforting.
Tips
Add shredded cheddar or mozzarella under the stuffing for an extra cheesy layer.
Substitute chicken breasts with thighs for a richer, juicier version.
You can make this ahead — assemble, refrigerate, then bake when ready.
