Ingredients
- 4 boneless skinless chicken breasts (about 1 3/4 lb)
- 1 box (6 oz) stuffing mix
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 cups frozen green beans, thawed
- 4 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Heat the oven. Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Layer the chicken. Season the chicken with garlic powder and pepper; arrange in the dish.
- Mix the sauce. Whisk the cream of chicken soup, sour cream, and chicken broth until smooth. Pour over the chicken.
- Add the veggies. Scatter the green beans over the sauce layer.
- Top with stuffing. Toss the stuffing mix with the melted butter and sprinkle evenly over everything.
- Bake. Bake 30-35 minutes until the stuffing is golden, the sauce bubbles, and the chicken reaches 165°F. Rest 5 minutes and serve.
💡 Bake smarts
Pound thick chicken breasts to an even thickness so they cook through at the same rate. Any stuffing flavor works — cornbread stuffing mix is excellent here. Swap the green beans for broccoli or mixed veggies without changing a thing.
Common questions
Can I use chicken thighs?
Yes — boneless skinless thighs work beautifully and stay extra juicy. Add 5 minutes to the bake time.
Can I assemble it ahead?
Assemble up to a day ahead (without the buttered stuffing topping), refrigerate, then add the topping and bake, adding 10 minutes.
Is the stuffing crunchy or soft?
Golden and lightly crisp on top, soft and savory where it meets the sauce — the best of both.
Can I use homemade stuffing?
Yes — about 4 cups of prepared stuffing works. Reduce the broth to 1/4 cup since homemade is already moist.
Love this recipe?
Pin this chicken and stuffing bake to your "Cozy Fall Recipes" board — one-dish Thanksgiving comfort any night.
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