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I don’t know about you, but some days, I just need a meal that feels like a warm hug. When I was a kid, my grandma made the best chicken and stuffing casserole.
She’d pull it out of the oven, all golden brown and bubbling at the edges, and the whole house smelled like love and home. We’d sit around the table, telling stories, sneaking extra bites before dinner was even served.
Now that I’ve got a family of my own, I’ve put my own spin on it—keeping all that homey, comforting flavor but using fresh, wholesome ingredients. No canned soups, no shortcuts—just real food, real flavor, and a whole lot of love.
Tips for the Best Chicken & Stuffing Bake
- Fresh Bread is Best: Stale bread soaks up flavors but still holds texture. If using fresh, toast the cubes in the oven at 300°F for 10 minutes.
- Boost the Flavor: For deeper flavor, add ¼ cup of shredded Parmesan to the stuffing before baking.
- Make it Ahead: Assemble everything the night before, cover, and refrigerate. Just bake when you’re ready!
Variations & Substitutions
- Dairy-Free? Use plant-based butter and unsweetened almond milk.
- Gluten-Free? Swap bread cubes for gluten-free cornbread and use cornstarch instead of flour.
- Vegetarian? Replace chicken with roasted mushrooms or chickpeas for a hearty plant-based version.
Serving Suggestions
- For a cozy meal: Serve with a side of garlic green beans and mashed sweet potatoes.
- For a lighter touch: Pair with a fresh apple and walnut salad.
- Leftovers? Reheat in the oven at 350°F to keep the stuffing crisp.
Grandma’s Cozy Chicken & Stuffing Bake
A wholesome, homey baked chicken dish layered with flavorful, homemade stuffing—perfect for family dinners or meal prep!
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken breasts (or thighs), cubed
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
For the Stuffing:
- 4 cups whole-grain bread, cubed (or sourdough for extra flavor)
- 2 tbsp butter
- 1 small onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cups low-sodium chicken broth
- 1 egg, beaten
For the Sauce:
- 1 ½ cups whole milk (or unsweetened almond milk for a dairy-free option)
- 1 tbsp butter
- 2 tbsp flour (or cornstarch for gluten-free)
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (trust me, it’s a game-changer!)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken, salt, pepper, garlic powder, onion powder, and smoked paprika. Cook until golden brown, about 5-7 minutes. Transfer to the baking dish.
- Make the stuffing: In the same pan, melt the butter over medium heat. Add onion, celery, and garlic. Sauté for about 3 minutes, until softened. Stir in the sage, thyme, salt, and pepper. Add the bread cubes and toss to coat.
- Moisten the stuffing: Pour in the chicken broth and stir until everything is well combined. Let it sit for 2 minutes, then mix in the beaten egg. Spread evenly over the chicken in the baking dish.
- Make the sauce: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, stirring constantly, until thickened. Season with salt, pepper, and nutmeg.
- Assemble & bake: Pour the sauce evenly over the stuffing and chicken. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, until golden and crispy on top.
- Rest & serve: Let it sit for 5 minutes before serving. Garnish with fresh parsley, and serve with a side of roasted veggies or a crisp salad.
Notes
Best served fresh but reheats beautifully. Freeze portions for easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: ~420 per serving
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg
