Potluck Go-To Chicken & Stuffing Bake

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Potluck Go-To Chicken & Stuffing Bake

Just 4 ingredients — and they expect me to bring it every time

Some recipes quietly earn their reputation. This is one of them.

It’s the dish that disappears first at potlucks. The one people casually ask about weeks later. The one that somehow tastes like Thanksgiving, Sunday dinner, and childhood comfort all at once — without demanding hours in the kitchen.

Golden, tender chicken baked beneath a crisp, herb-scented stuffing blanket, all held together by a rich, creamy sauce that soaks into every bite. No browning. No boiling. No juggling pans. Just layer, bake, and watch it become everyone’s favorite.

This is heirloom comfort food made weeknight-easy — and once you bring it somewhere, you’ll never stop being asked to bring it again.

Why You’ll Love This Recipe

• Just 4 main ingredients — pantry staples
• One-pan, no-prep comfort food
• Perfect for potlucks, freezer meals, and gifting
• Tender chicken every time — no drying out
• Crispy stuffing + creamy sauce = unbeatable texture
• Easy to customize for holidays or weeknights

Ingredients

Serves 4–6 (or makes two smaller trays for sharing/freezing)

• 2 lbs (900 g) boneless, skinless chicken breasts, even thickness
• 1 (6 oz) box stuffing mix (Savory Herbs style works best)
• 2 (10.5 oz) cans cream of chicken soup (full-fat recommended)
• 1½ cups (360 ml) chicken broth

Optional but Recommended

• ½ tsp garlic powder
• ¼ tsp dried thyme
• Fresh parsley and black pepper for garnish

Equipment Needed

• 9×13-inch baking dish or two 8×8 foil trays
• Mixing bowls
• Whisk
• Measuring cup
• Aluminum foil
• Rimmed baking sheet (if using foil trays)

Step-by-Step Instructions

1. Prep & Preheat

Preheat oven to 375°F (190°C).
Place baking dish (or foil trays) on a rimmed baking sheet for stability.

2. Prepare the Chicken

Pat chicken dry. Cut into even portions if large.
Season lightly with salt and pepper.
Arrange in a single layer in the baking dish.

3. Make the Sauce

In a bowl, whisk together cream of chicken soup, broth, garlic powder, and thyme until smooth.

Pour evenly over the chicken, making sure all pieces are coated.

4. Prepare the Stuffing

Place dry stuffing mix in a bowl.
Drizzle with ¼ cup hot broth and toss gently until just moistened — not soggy.

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5. Assemble & Bake

Sprinkle stuffing evenly over the chicken. Do not press down firmly.

Cover tightly with foil and bake 25 minutes.

Remove foil and bake 15–20 minutes more, until stuffing is golden and chicken reaches 165°F.

Optional: Broil 1–2 minutes for extra crunch.

6. Rest & Serve

Let rest 5 minutes before serving so the sauce thickens.

Garnish with parsley and black pepper.

Pro Tips

• Dry chicken = better texture and flavor absorption
• Don’t over-wet the stuffing or it turns mushy
• Full-fat soup gives the creamiest, most stable sauce
• Pound thick chicken ends for even cooking
• Foil trays make this perfect for gifting or freezing

Variations & Substitutions

• Turkey version: Use sliced turkey breast
• Veggie boost: Add frozen peas or carrots to the sauce
• Extra richness: Stir 1 Tbsp Dijon into the soup
• Gluten-free: Use GF stuffing + GF soup
• Wine upgrade: Replace ½ cup broth with dry white wine

Serving, Pairing & Storage Guide

Serving

• Serve hot, straight from the dish
• Great over mashed potatoes or egg noodles

Pairings

• Roasted Brussels sprouts or green beans
• Cranberry sauce for holiday vibes
• Crisp Chardonnay or dry cider

Storage

• Refrigerate leftovers up to 4 days

Freezing

• Freeze baked or unbaked up to 3 months
• Thaw overnight and reheat at 350°F for 25–30 minutes

Frequently Asked Questions

Can I use chicken thighs?
Yes. Add 10 minutes to covered baking time.

Can I assemble ahead?
Yes. Refrigerate unbaked up to 24 hours.

Why is my stuffing soggy?
Too much liquid — moisten lightly only.

Can I double this recipe?
Yes. Use two pans or foil trays.

Is this good for potlucks?
It’s legendary for them.