Savory Chicken Stuffing Bake

Chicken and Stuffing Bake Recipe Six Sisters Stuff

I love this meal because I usually have all the ingredients on hand and it only takes a couple of minutes to prepare.

Savory Chicken Stuffing Bake
6 ounce  package Chicken Stove Top Stuffing mix
2 cans Cream of Chicken soup (10.75 ounces each can)
2 tsp dried parsley
6 chicken breasts
2/3 cup milk
paprika to taste

Prepare stuffing as directed, set aside.

Place chicken in a 13×9″ greased pan (I just use Pam to grease it). Mix together soup, parsley, and milk. Pour on top of chicken. Spread stuffing on top of soup mix and chicken. Cover with foil. Bake at 400 degrees for 20 minutes. Uncover and bake for 20-25 MORE minutes (until chicken is not pink). Sprinkle with paprika.
We love to serve it with baked potatoes and use the extra soup mix as a gravy to go on top.

Another thing I like to do is top each chicken breast with a slice of cheese (cheddar, swiss, provolone- they are all delicious!). Some people also said that they like to add sour cream to their soup mixture for an additional twist. :)

Here are more of our favorite chicken recipes:
Grilled Malibu Chicken
Crock Pot Hawaiian BBQ Chicken
Homemade Chicken Nuggets
Chicken Enchilada Puffs
Baked Sweet and Sour Chicken

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  1. says

    I have a similar recipe. Place boneless skinless chicken breast in pan sprinkle with lemon pepper seasoning. Place cheese on top then glob on one can of cream of chicken. Cover with prepared stove top and bake at 350. Heaven in a pan :)

  2. Rowanvamp0 says

    Do you prepare the stuffing as directed on the box then put it on top of the chicken or do you just open the stuffing bag and place the dry stuffing on top of the chicken? Thanks in advance.

  3. Danielle says

    I was excited to try this but it just did not turn out good for us. The condensed soup mix made the stuffing soggy and salty. The outside of the chicken had a weird slimy feeling/taste to it. Maybe I did something wrong, but the instructions were very clear so I don’t think that’s it.

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