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Ingredients
Serves 4–6 (or 2 trays for sharing/freezing)
2 lbs (900 g) boneless, skinless chicken breasts, even thickness (pound thick ends to 1 inch)
1 (6 oz) box stuffing mix (Stove Top Savory Herbs—avoid “low sodium” for best flavor)
2 (10.5 oz) cans cream of chicken soup (Campbell’s—full-fat for richness)
1½ cups (360 ml) low-sodium chicken broth (or water + 1 tsp Better Than Bouillon)
Optional but recommended: ½ tsp garlic powder + ¼ tsp dried thyme (in sauce)
Garnish: Fresh parsley, extra black pepper
Pro Upgrade
→ Add 1 cup frozen peas/carrots (stir into sauce)
→ Swap ½ cup broth for dry white wine (adds brightness)
→ Top with 1 Tbsp melted butter before baking (crispier stuffing)
Step-by-Step Instructions
1. Prep & Preheat
Position oven rack in center. Preheat to 375°F (190°C).
Place two 8×8 foil trays on a rimmed baking sheet (catches spills, eases handling).
Optional: Lightly spray trays with nonstick spray.
2. Prep the Chicken
Pat chicken very dry (ensures better sauce adhesion).
Cut into 4–6 even pieces; season lightly with salt and pepper.
Arrange in single layer in trays.
3. Build the Sauce
In a bowl, whisk soup, broth, garlic powder, and thyme until smooth.
Pour half over chicken in each tray; spread to coat evenly.
4. Prep the Stuffing
In a bowl, add dry stuffing mix.
Drizzle with ¼ cup hot broth (from the 1½ cups); toss with fork until just moistened (like damp sand—not soggy).
5. Layer & Bake
Sprinkle stuffing evenly over chicken in each tray. Gently pat down—don’t pack.
Cover tightly with foil. Bake 25 minutes.
Uncover. Bake 15–20 minutes more—until chicken hits 165°F and stuffing is golden-crisp.
Optional: Broil 1–2 minutes for extra crunch—watch closely!
6. Rest & Serve
Rest 5 minutes (sauce thickens, juices redistribute).
Garnish with parsley and pepper. Serve warm.
Tips for Perfect Gravy
✅ Don’t skip drying the chicken—wet meat steams, not bakes.
✅ Moisten stuffing lightly—too much liquid = mushy topping.
✅ Use full-fat soup—“healthy” versions lack richness and separate.
(Note: This dish is the gravy—but for extra depth, stir 1 Tbsp Dijon mustard into the soup mix.)
Serving Suggestions
With roasted Brussels sprouts and cranberry sauce (Thanksgiving vibes!)
Over buttered egg noodles or mashed potatoes
Paired with a crisp Chardonnay or dry hard cider
Storage & Make-Ahead Tips
Refrigerate unbaked up to 24 hours—add 5 min to bake time.
Freeze baked or unbaked up to 3 months—thaw overnight, reheat 350°F 25 min.
Pro tip: Label trays “Chicken & Stuffing—Bake 40 min at 375°F” for easy gifting.
Frequently Asked Questions
Can I use chicken thighs?
Yes—add 10 min to covered bake time.
No stuffing mix?
Make your own: 3 cups toasted bread cubes + 2 Tbsp butter + 1 tsp sage + ½ tsp thyme.
Make it gluten-free?
Use GF stuffing mix (Pepperidge Farm) + GF cream of chicken soup (Pacific Foods).
Allergy Information
Contains: Wheat, dairy, soy (in soup/stuffing—check labels).
Nut-free, fish/shellfish-free.
Gluten-free option: See above.
Nutrition Facts
(Per 1½-cup serving)
Calories: 480 | Protein: 42g | Fat: 22g (sat 8g) | Carbs: 28g | Fiber: 2g | Sugar: 3g | Sodium: 1,120mg
Final Thought
There’s profound comfort in the familiar—especially when it’s made with care. As steam rises from the foil trays, carrying the scent of sage, roasted chicken, and golden stuffing, you’ll remember: the best meals aren’t just eaten.
They’re shared.
They’re remembered.
They’re the reason everyone lingers at the table, spoon in hand, reaching for just one more bite.
So bake it generously. Serve it warmly. And savor the kind of joy that doesn’t need fanfare—
just chicken, stuffing, and a whole lot of love.
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