11 Chicken and Stuffing Recipes for Cozy Weeknight Dinners

Chicken and stuffing recipes work because the chicken releases its juices into the bread as everything bakes, and the stuffing gives back a soft, buttery middle with crisp edges. You start with plain dried bread cubes or cornbread, add warm stock and aromatics, and that dry mix turns into the most comforting part of the plate.

Start with Classic Creamy Chicken and Stuffing Casserole if you want the creamy, golden benchmark. Slow Cooker Chicken and Stuffing with Green Beans is your hands-off weeknight option, Skillet Chicken and Cornbread Stuffing gets dinner done fast, and Mini Chicken and Stuffing Muffins for Meal Prep are the one to cook when you want ready lunches.

Which Chicken and Stuffing Should You Make?

Classic Creamy Chicken and Stuffing Casserole

This is the one to make when you want the creamy, golden casserole you remember from childhood, but built with enough stock and butter that the top actually crisps. You start with raw chicken so it steams into the stuffing, keeping every bite moist.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, cut into 2.5 cm (1 inch) chunks: 900 g (2 lb)
• Unsalted butter: 113 g (1/2 cup)
• Yellow onion, finely chopped: 1 medium
• Celery ribs, finely chopped: 2
• Dried bread stuffing cubes: 340 g (12 oz)
• Low sodium chicken stock: 480 ml (2 cups)
• Cream of chicken soup: 298 g (10.5 oz can)
• Milk: 120 ml (1/2 cup)
• Dried thyme: 1 tsp
• Fine salt and black pepper: 1 tsp and 1/2 tsp

Instructions

Step 1: Preheat your oven to 190C (375F) and grease a 23×33 cm (9×13 inch) baking dish. Then melt 113 g (1/2 cup) butter in a large pan over medium heat, add the chopped onion and celery, and cook for 6 to 7 minutes until the vegetables soften and your kitchen smells like the start of a good dinner.

Step 2: Stir 480 ml (2 cups) chicken stock, 298 g cream of chicken soup, 120 ml (1/2 cup) milk, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper into that pan. Bring the mixture to a gentle simmer, then pour it over the 340 g (12 oz) bread stuffing cubes in your large bowl, and you want every cube wet but not swimming.

Step 3: Toss the stuffing until all the liquid has been absorbed, about 2 minutes. Spread half of it into your prepared dish, lay the 900 g (2 lb) chicken chunks over the top in a single layer, and season them lightly with a pinch each of salt and pepper.

Step 4: Spoon the remaining stuffing over the chicken and press it down gently so the top is even. Cover the dish tightly with foil and bake for 35 minutes, then uncover and bake for 15 more minutes, until the top is deeply golden and you see the edges bubbling.

Step 5: Let the casserole sit for 10 minutes before you scoop it out, because the sauce thickens as it rests. Serve it hot with a simple green salad or steamed broccoli on the side.

Slow Cooker Chicken and Stuffing with Green Beans

This one is for the day when you want the whole meal to take care of itself while you work. The slow cooker steams the chicken into tender, pull-apart pieces and the green beans keep a little bite, so the stuffing stays soft without turning mushy.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 1.1 kg (2.5 lb)
• Frozen cut green beans, thawed and drained: 400 g (4 cups)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 3
• Dried seasoned stuffing mix: 340 g (12 oz)
• Low sodium chicken stock: 360 ml (1.5 cups)
• Cream of mushroom soup: 298 g (10.5 oz can)
• Unsalted butter, melted: 60 g (4 tbsp)
• Dried sage: 1 tsp
• Fine salt and black pepper: 1/2 tsp each

Instructions

Step 1: Season 1.1 kg (2.5 lb) chicken thighs all over with 1/2 tsp salt and 1/2 tsp black pepper, then place them in the bottom of your slow cooker. Scatter the thawed 400 g (4 cups) green beans over the chicken, followed by the diced onion and 3 minced garlic cloves.

Step 2: Toss 340 g (12 oz) stuffing mix with 60 g (4 tbsp) melted butter and 1 tsp dried sage in your large bowl, then spoon it over the vegetables, but do not press it down. You want the steam to move through the stuffing as it cooks, not trap it into a dense brick.

Step 3: Whisk 360 ml (1.5 cups) chicken stock with 298 g cream of mushroom soup until smooth, then pour the mixture evenly over the stuffing. Cover the slow cooker and cook on low for 5 hours, or on high for 2.5 hours, until the chicken shreds easily when you pull at it with two forks.

Step 4: Fluff the stuffing with a fork and break the chicken into large chunks, letting the sauce coat everything. You can add a splash more warm stock if the stuffing looks dry, but it should have a soft, spoonable texture.

Step 5: Spoon the whole dish into wide bowls and finish with a crack of black pepper. This is the kind of meal you want to serve with a spoon, not a fork, while the steam still rises.

Skillet Chicken and Cornbread Stuffing

This is the faster path to a crisp and chewy stuffing, all done in one heavy pan so you get those dark, buttery bits from the bottom. Cornbread brings a touch of sweetness that balances the savoury chicken thighs.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 700 g (1.5 lb)
• Prepared cornbread, crumbled into bite size cubes: 400 g (8 cups)
• Yellow onion, diced: 1 medium
• Celery ribs, diced: 2
• Low sodium chicken stock: 240 ml (1 cup)
• Large eggs, lightly beaten: 2
• Unsalted butter: 85 g (6 tbsp)
• Fresh sage, chopped: 1 tbsp
• Fine salt: 3/4 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Melt 55 g (4 tbsp) of the butter in your large oven safe skillet over medium high heat. Add 700 g (1.5 lb) chicken thighs and cook for 5 to 6 minutes per side, until deeply browned and cooked through, then transfer them to a plate and keep the drippings in the pan.

Step 2: Lower the heat to medium and melt the remaining 30 g (2 tbsp) butter in the same skillet. Add the diced onion and celery, and cook for 6 to 8 minutes, stirring often, until the vegetables turn soft and the onion smells sweet to you.

Step 3: Fold 400 g (8 cups) cornbread cubes and 1 tbsp chopped sage into the skillet, then pour in 240 ml (1 cup) chicken stock and the 2 beaten eggs. Toss until the cornbread has absorbed the liquid and no dry spots remain, about 3 minutes, and you want a moist but not soupy mixture.

Step 4: Nestle the browned chicken thighs into the cornbread and press them down with your spoon. Transfer the skillet to a 200C (400F) oven and bake for 12 to 15 minutes, until the top is crisp in spots and the edges bubble. Rest for 5 minutes, then scoop portions straight from the pan so everyone gets a corner of crust.

Cranberry Apple Stuffed Chicken Breasts

This is the version for when you want a stuffed chicken recipe with chicken and stuffing but around a single impressive piece of chicken. You make a simple stuffing recipe with cranberry, apple, and bread, then tuck it inside juicy chicken breasts under a buttery brown crust.

Ingredients (makes 4 stuffed chicken breasts)

• Boneless skinless chicken breasts: 4, about 900 g (2 lb) total
• Dried bread stuffing cubes: 120 g (4 cups)
• Dried cranberries, chopped: 50 g (1/3 cup)
• Small apple, peeled and finely diced: 1
• Unsalted butter: 55 g (4 tbsp)
• Small shallot, minced: 1
• Low sodium chicken stock: 120 ml (1/2 cup)
• Fresh thyme leaves: 1 tsp
• Fine salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Melt 30 g (2 tbsp) butter in your skillet over medium heat and add the minced shallot. Cook for 2 to 3 minutes, until the shallot turns translucent, then remove the pan from the heat and stir in 120 g (4 cups) bread cubes, 50 g (1/3 cup) dried cranberries, the diced apple, and 1 tsp thyme.

Step 2: Pour 120 ml (1/2 cup) chicken stock over that mixture and toss with a fork until the bread is evenly moistened. Season the inside of each of your chicken breasts with a pinch of the salt and pepper, then use a sharp knife to cut a deep pocket along the side of each one without cutting all the way through.

Step 3: Stuff each breast with a generous spoonful of the mixture, pressing it in firmly, but do not overfill or the pocket will tear. Pin the edges closed with toothpicks if you need to, then season the outside of each breast with the remaining salt and pepper.

Step 4: Melt the remaining 25 g (2 tbsp) butter in a large oven safe skillet over medium high heat. Add the stuffed chicken breasts and cook for 3 to 4 minutes per side, until the outside turns a deep golden brown in your pan.

Step 5: Transfer the skillet to your 200C (400F) oven and roast for 18 to 20 minutes, until the thickest part of the chicken reads 74C (165F) on a thermometer. The apples inside will be tender and the cranberries puff up into little jammy pockets.

Step 6: Let the chicken rest for 5 minutes, then pull out any toothpicks and slice each breast on an angle. Arrange the slices on a platter so the stuffing peeks out, and spoon any pan juices over the top before you serve it.

Air Fryer Stuffing Crusted Chicken Tenders

These are the chicken tenders for anyone who loves the crispy, herby edge of stuffing more than the soft middle. A quick blitz in the food processor turns plain stuffing mix into a crunchy coating that sticks to the chicken and cooks fast in the air fryer.

Ingredients (makes 10 tenders)

• Chicken tenderloins: 600 g (1.25 lb)
• Dried seasoned stuffing mix: 180 g (6 oz)
• All-purpose flour: 60 g (1/2 cup)
• Large eggs: 2
• Dijon mustard: 1 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp
• Fine salt: 1/2 tsp
• Black pepper: 1/2 tsp
• Cooking spray: for the basket

Instructions

Step 1: Blitz 180 g (6 oz) stuffing mix in your food processor until it becomes fine crumbs with a few coarse pieces. Transfer the crumbs to a shallow dish and stir in 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.

Step 2: Whisk 2 large eggs with 1 tbsp Dijon mustard in a second shallow dish. Put 60 g (1/2 cup) flour into a third dish, then set up your dredging line of chicken, flour, egg, and crumbs.

Step 3: Dredge each tenderloin in the flour first and shake off the excess, then dip it into the egg mixture and finally press it into the crumbs. You want a thick, even coat on every piece, so use one hand for dry and one for wet to keep things from clumping.

Step 4: Lay the coated tenders in your air fryer basket in a single layer and coat the tops lightly with cooking spray. Air fry at 200C (400F) for 8 to 10 minutes, flipping once halfway, until the outside is deep brown and the chicken is cooked through.

Step 5: Move the tenders to a plate and serve them hot with a bowl of ranch or honey mustard for dipping. You made enough for a crowd, but they disappear fast.

Creamy Chicken and Stuffing Soup

This soup starts with the same story as a casserole but heads in the opposite direction, into a creamy, herb-flecked bowl that warms you from the inside. The stuffing thickens the broth as it simmers and gives you soft dumpling-like bites.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 500 g (1 lb)
• Dried bread stuffing cubes: 150 g (5 cups)
• Unsalted butter: 55 g (4 tbsp)
• Yellow onion, chopped: 1 medium
• Carrots, peeled and diced: 2
• Celery ribs, diced: 2
• Low sodium chicken stock: 1.2 litres (5 cups)
• Whole milk: 240 ml (1 cup)
• All-purpose flour: 30 g (3 tbsp)
• Fine salt and black pepper: 1/2 tsp each

Instructions

Step 1: Season your chicken thighs with 1/2 tsp salt and 1/2 tsp black pepper, then place them in a large pot over medium-high heat with 2 tbsp of the butter. Cook for 4 to 5 minutes per side, until the chicken turns a light golden brown but is not fully cooked through, then move it to a plate.

Step 2: Add the remaining 2 tbsp butter to the pot and lower the heat to medium. Stir in the chopped onion, carrots, and celery, and cook for 6 to 7 minutes, until the vegetables soften and you smell their sweetness at the edge of the pot.

Step 3: Scatter 30 g (3 tbsp) flour over the vegetables in your pot and stir for 1 minute to cook out the raw taste. Pour in 1.2 litres (5 cups) chicken stock and bring the whole thing to a boil, then slide the chicken back in along with 150 g (5 cups) bread stuffing cubes.

Step 4: Lower the heat and simmer for 12 to 15 minutes, until the chicken is cooked through and the stuffing cubes have started to soften into the broth. Shred the chicken with two forks, then stir 240 ml (1 cup) whole milk into the pot as you warm it through for 2 minutes.

Step 5: Ladle the soup into deep bowls and finish each one with a little extra black pepper. The stuffing will keep absorbing liquid, so you may want another splash of stock if you reheat leftovers the next day.

Buffalo Chicken and Stuffing Bake

This is the loud, spicy cousin of the classic casserole, built for game days or anyone who likes their comfort food with a serious tang. Hot sauce and ranch seasoning soak into the stuffing, while the chicken stays juicy under a layer of melted cheese.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, cooked and shredded: 800 g (1.75 lb)
• Dried seasoned stuffing mix: 340 g (12 oz)
• Low sodium chicken stock: 300 ml (1.25 cups)
• Cream cheese, softened: 225 g (8 oz)
• Hot sauce: 120 ml (1/2 cup)
• Shredded cheddar cheese: 200 g (2 cups)
• Unsalted butter, melted: 60 g (4 tbsp)
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Ranch seasoning mix: 2 tbsp

Instructions

Step 1: Heat your oven to 190C (375F) and grease a 23×33 cm (9×13 inch) baking dish. Mix 225 g (8 oz) softened cream cheese, 120 ml (1/2 cup) hot sauce, and 300 ml (1.25 cups) chicken stock in your large bowl until smooth, then stir in the shredded chicken.

Step 2: Fold 340 g (12 oz) stuffing mix into that saucy chicken mixture, along with 1 tsp garlic powder, 1 tsp onion powder, and 2 tbsp ranch seasoning. You want the bread cubes coated red and creamy, with no dry pockets hiding at the bottom.

Step 3: Tip the mixture into your prepared baking dish and spread it into an even layer. Scatter 200 g (2 cups) shredded cheddar cheese over the top, then drizzle 60 g (4 tbsp) melted butter over the cheese so the top browns.

Step 4: Bake for 25 to 30 minutes, until the top is bubbling and the cheese has turned deep golden in spots. If you like extra heat, add a few more shakes of hot sauce right before serving.

Step 5: Scoop the bake into your wide bowls while it is still hot and finish each one with a little blue cheese dressing or extra cheddar. A celery stick on the side is the right crunch to cool it down.

Sheet Pan Chicken and Stuffing with Butternut Squash

This is the recipe for a full dinner on a single sheet pan, with crisp chicken skin, toasted stuffing, and sweet roasted squash all sharing the same oven. You get the best of Thanksgiving in a weeknight-sized tray.

Ingredients (makes 6 servings)

• Bone-in, skin-on chicken thighs: 1.2 kg (2.5 lb), about 6
• Dried bread stuffing cubes: 250 g (8 cups)
• Butternut squash, peeled and cut into chunks: 500 g (4 cups)
• Yellow onion, cut into wedges: 1 large
• Fresh rosemary, chopped: 1 tbsp
• Low sodium chicken stock: 240 ml (1 cup)
• Unsalted butter, melted: 85 g (6 tbsp)
• Maple syrup: 2 tbsp
• Fine salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Heat your oven to 220C (425F) and line a large sheet pan with parchment. Toss 500 g (4 cups) butternut squash and the onion wedges with 2 tbsp of the melted butter, 2 tbsp maple syrup, and a pinch of the salt and pepper on the sheet pan.

Step 2: Roast the vegetables for 15 minutes while you prepare everything else. Season 1.2 kg (2.5 lb) chicken thighs all over with 1 tsp salt and 1/2 tsp black pepper, then rub them with the rosemary and a little more of the melted butter.

Step 3: Toss 250 g (8 cups) bread stuffing cubes with the remaining melted butter and 240 ml (1 cup) chicken stock in your large bowl until evenly moistened. Pull the pan from the oven and tuck the chicken pieces among the squash, then spread the stuffing in loose clumps around them.

Step 4: Return the sheet pan to the oven and roast for 30 to 35 minutes, until the chicken reaches 74C (165F) inside and the skin looks deeply crisp. Stir the stuffing once halfway if you notice the edges browning faster than the centre.

Step 5: Rest the pan for 5 minutes while you grab plates, then lift off the chicken and scrape the crispy stuffing bits from the corners. Serve the whole tray with a spoon so everyone gets a mix of squash, stuffing, and chicken in one go.

Green Chile Chicken and Cornbread Stuffing Bake

This Southwestern spin leans on roasted green chiles, cornbread stuffing, and plenty of cheese to take chicken and stuffing in a deeper, earthier direction. It is less creamy and more textured, with a gentle heat that builds as you eat.

Ingredients (makes 6 servings)

• Boneless skinless chicken breasts, cut into chunks: 800 g (1.75 lb)
• Cornbread stuffing mix: 340 g (12 oz)
• Diced green chiles, drained: 255 g (9 oz)
• Black beans, drained and rinsed: 425 g (15 oz can)
• Frozen corn, thawed: 200 g (1 cup)
• Low sodium chicken stock: 300 ml (1.25 cups)
• Sour cream: 180 g (3/4 cup)
• Shredded pepper jack cheese: 200 g (2 cups)
• Ground cumin, fine salt, and black pepper: 2 tsp, 1 tsp, and 1/2 tsp
• Unsalted butter, melted: 30 g (2 tbsp)

Instructions

Step 1: Heat your oven to 190C (375F) and spray a 23×33 cm (9×13 inch) baking dish with oil. Toss 800 g (1.75 lb) chicken chunks with 2 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper in your large bowl until evenly coated.

Step 2: Spread the seasoned chicken in the prepared dish and bake for 15 minutes while you make the stuffing mixture. That quick parcook means the chicken stays tender and the stuffing does not need to overcook just to finish the meat through.

Step 3: Stir 340 g (12 oz) cornbread stuffing mix, 255 g (9 oz) drained green chiles, 425 g (15 oz) black beans, 200 g (1 cup) corn, and 180 g (3/4 cup) sour cream in your large bowl. Pour in 300 ml (1.25 cups) chicken stock and fold everything just until combined.

Step 4: Spoon the stuffing mixture over your partially cooked chicken and spread it into an even layer. Scatter 200 g (2 cups) pepper jack cheese on top, then drizzle 30 g (2 tbsp) melted butter over the cheese and bake for 20 to 25 minutes, until the cheese is bubbly and the edges of the stuffing have crisped.

Step 5: Slide the dish onto a trivet and scoop portions into bowls while the cheese is still pullable. A spoon of sour cream and a handful of chopped cilantro work well here if you have them.

Chicken and Stuffing Stuffed Bell Peppers

This one fills sweet bell peppers with a chunky chicken and stuffing mixture, then bakes them under a bubbling cheese lid. It gives you a built-in vegetable serving and an individual dinner that looks like you tried much harder than you did.

Ingredients (makes 4 servings, 8 pepper halves)

• Bell peppers, any color, halved and seeded: 4 large
• Cooked chicken, finely shredded: 600 g (1.25 lb)
• Dried bread stuffing cubes: 200 g (7 cups)
• Low sodium chicken stock: 360 ml (1.5 cups)
• Shredded mozzarella cheese: 150 g (1.5 cups)
• Parmesan cheese, grated: 40 g (1/2 cup)
• Unsalted butter, melted: 40 g (3 tbsp)
• Yellow onion, finely diced: 1 small
• Garlic cloves, minced: 2
• Fine salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven to 190C (375F) and bring a large pot of water to a boil. Add the 8 pepper halves and cook for 3 minutes, just until they begin to soften, then drain them cut side down on a clean towel while you make the filling.

Step 2: Melt 40 g (3 tbsp) butter in a medium skillet over medium heat, add the diced onion and 2 minced garlic cloves, and cook for 4 to 5 minutes until the onion turns clear. You want to pull out their sweetness before they meet the bread.

Step 3: Toss 200 g (7 cups) bread stuffing cubes with the onion mixture, 360 ml (1.5 cups) chicken stock, and 600 g (1.25 lb) shredded chicken in your large bowl. Season with 1/2 tsp salt and 1/2 tsp black pepper, then fold until the bread is evenly moist.

Step 4: Arrange the softened pepper halves in your baking dish and fill each one with a generous mound of the stuffing mixture, pressing it in lightly. Cover the dish with foil and bake for 20 minutes, then uncover and scatter 150 g (1.5 cups) mozzarella and 40 g (1/2 cup) Parmesan over the tops.

Step 5: Bake for 10 more minutes, until the cheese has melted and the peaks of stuffing have turned golden. Let it sit for 3 minutes, then serve each pepper half warm with a spoon of extra stock from the bottom of your dish.

Mini Chicken and Stuffing Muffins for Meal Prep

These little muffins are the meal prep answer to chicken and stuffing, crisp on the outside and soft in the middle. Bake a batch on Sunday and you have lunches that reheat in minutes all week.

Ingredients (makes 24 mini muffins)

• Cooked chicken, finely chopped or shredded: 500 g (1 lb)
• Dried seasoned stuffing mix: 300 g (10 oz)
• Low sodium chicken stock: 480 ml (2 cups)
• Large eggs: 3
• Yellow onion, finely chopped: 1 small
• Celery rib, finely chopped: 1
• Unsalted butter, melted: 60 g (4 tbsp)
• Dried parsley: 1 tbsp
• Garlic powder: 1 tsp
• Fine salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven to 180C (350F) and grease two 12 cup mini muffin tins with cooking spray. In your large bowl, whisk 3 large eggs with 480 ml (2 cups) chicken stock until smooth, then stir in 1 tbsp dried parsley, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.

Step 2: Fold in 300 g (10 oz) stuffing mix, 500 g (1 lb) cooked chicken, the chopped onion, and the celery until the mixture is evenly moist and starts to hold together. Let it sit for 5 minutes so the dry bread can soak up all the liquid from your bowl.

Step 3: Drizzle 60 g (4 tbsp) melted butter over the mixture and give it one more gentle stir. Press a heaping spoonful into each mini muffin cup, packing it down so the tops are mounded and firm, and you should fill all 24 cups evenly.

Step 4: Bake for 20 to 24 minutes, until the muffins are deeply browned and you can see crunchy edges pulling away from the sides. Let the tins sit for 5 minutes, then run a thin knife around each muffin to loosen it.

Step 5: Pop the muffins out and serve them warm, or cool them completely on a rack before packing into containers. You can reheat them in a toaster oven or microwave for a soft, quick lunch.

The one thing worth watching in every version is the moisture balance. Dry stuffing drinks up liquid fast, and different breads and mixes absorb at different speeds, so add the stock in stages and stop when the bread is wet but not soupy. That single decision decides whether you get crisp, separate pieces or a heavy slab.

If you cook your way through the list, you will start to see which texture you prefer. Pick the recipe that matches your night, taste as you go, and trust your eyes more than the timer. Dinner is ready.