Venture beyond the box with these 29 mouthwatering ways to transform Kraft Stove Top Stuffing and chicken into easy, comforting dinners. Whether you’re craving a quick weeknight meal or a cozy seasonal favorite, this roundup has something delicious for every home cook. Get ready to discover simple, flavorful recipes that will become new staples in your kitchen—let’s dive in!
Classic Chicken and Stuffing Casserole
Gathering around the table for a comforting meal is one of life’s simple pleasures, and this classic casserole delivers just that. It’s a straightforward, one-dish wonder that layers tender chicken, savory stuffing, and creamy soup into a cozy bake perfect for busy weeknights. Let’s walk through each step together to create this hearty favorite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 3 cups of cooked, shredded chicken (about a rotisserie chicken’s worth)
– A 6-ounce box of seasoned stuffing mix (like Stove Top)
– A 10.5-ounce can of condensed cream of chicken soup
– 1 cup of chicken broth
– A half cup of sour cream
– A couple of tablespoons of melted butter
– A splash of milk (about 1/4 cup)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. In a medium bowl, combine the shredded chicken, cream of chicken soup, sour cream, and milk, stirring until evenly mixed—this creates a creamy base that keeps the chicken moist.
3. Spread the chicken mixture evenly into the bottom of the prepared baking dish using a spatula.
4. In a separate bowl, pour the chicken broth over the stuffing mix, stirring gently to moisten all the crumbs without making it soggy; let it sit for 2 minutes to absorb the liquid.
5. Sprinkle the moistened stuffing evenly over the chicken layer in the baking dish.
6. Drizzle the melted butter over the top of the stuffing to help it crisp up beautifully in the oven.
7. Cover the dish loosely with aluminum foil and bake for 25 minutes to allow the flavors to meld and heat through.
8. Remove the foil and bake uncovered for another 20 minutes, or until the stuffing is golden brown and crispy on top—check by peeking to ensure it’s not burning.
9. Let the casserole rest for 5 minutes after removing it from the oven; this helps the layers set for easier serving.
Zesty and satisfying, this casserole emerges with a delightful contrast: the creamy, tender chicken beneath a crunchy, herb-infused stuffing crust. For a creative twist, serve it alongside a crisp green salad or steamed vegetables to balance the richness, making it a complete, comforting meal that’s sure to become a family staple.
Cheesy Chicken and Stuffing Bake
Sometimes you just need a cozy, comforting dinner that comes together with minimal fuss—this cheesy chicken and stuffing bake is exactly that, combining tender chicken, savory stuffing, and melty cheese in one satisfying dish. Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish with a little cooking spray to prevent sticking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A box of your favorite stuffing mix (6 ounces)
– A can of cream of chicken soup (10.5 ounces)
– A cup of sour cream
– A splash of milk (about 1/2 cup)
– A couple of cups of shredded cheddar cheese
– A tablespoon of butter, melted
– A pinch of salt and pepper
Instructions
1. Chop the chicken breasts into bite-sized pieces, about 1-inch cubes, and season them lightly with salt and pepper.
2. In a medium bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth—this creates a creamy sauce that keeps the chicken moist.
3. Spread the chopped chicken evenly in the bottom of the greased baking dish.
4. Pour the creamy soup mixture over the chicken, using a spoon to coat it evenly.
5. Sprinkle the shredded cheddar cheese in an even layer over the top of the chicken and sauce.
6. In a separate bowl, prepare the stuffing mix according to the package directions, typically by mixing it with hot water and the melted butter; let it sit for 5 minutes to absorb the liquid.
7. Spoon the prepared stuffing over the cheese layer, spreading it out gently to cover the surface.
8. Place the baking dish in the preheated oven and bake for 45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the top is golden brown and crispy.
9. Remove from the oven and let it rest for 5 minutes before serving to allow the layers to set.
Here’s a tip: For extra flavor, try adding a sprinkle of dried herbs like thyme to the stuffing mix before baking. The result is a hearty casserole with a creamy, cheesy base and a crunchy stuffing topping that’s perfect for a family dinner. Serve it with a simple green salad or steamed veggies to balance the richness.
Creamy Chicken and Stuffing Skillet
Let’s create a comforting one-pan dinner that’s perfect for busy weeknights. This creamy chicken and stuffing skillet comes together with minimal fuss but delivers maximum flavor, combining tender chicken with savory stuffing in a rich sauce. It’s the kind of hearty meal that feels like a hug in a bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds), cut into bite-sized pieces
– 2 tablespoons of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 can (10.5 ounces) of condensed cream of chicken soup
– 1 cup of chicken broth
– A splash of milk (about 1/4 cup)
– 1 package (6 ounces) of stuffing mix
– 1 cup of shredded cheddar cheese
– A pinch of salt and black pepper
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chicken pieces to the skillet in a single layer, seasoning with a pinch of salt and black pepper.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s browned on all sides and no longer pink inside. Tip: Don’t overcrowd the pan to ensure even browning.
4. Remove the cooked chicken from the skillet and set it aside on a plate.
5. In the same skillet, add the chopped onion and cook for 3-4 minutes, stirring frequently, until it becomes soft and translucent.
6. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. Tip: Garlic burns quickly, so keep an eye on it to avoid bitterness.
7. Pour in the condensed cream of chicken soup, chicken broth, and milk, stirring well to combine everything into a smooth sauce.
8. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and let it cook for 2 minutes.
9. Stir the cooked chicken back into the skillet, ensuring it’s fully coated with the sauce.
10. Sprinkle the stuffing mix evenly over the top of the chicken and sauce mixture, but do not stir it in.
11. Cover the skillet with a lid and cook over low heat for 10 minutes, allowing the stuffing to steam and absorb the flavors. Tip: Keep the lid on to trap moisture and prevent the stuffing from drying out.
12. Remove the lid and sprinkle the shredded cheddar cheese over the stuffing layer.
13. Cover the skillet again and cook for an additional 2-3 minutes, just until the cheese is melted and bubbly.
14. Remove the skillet from the heat and let it sit for 5 minutes before serving to allow the flavors to meld.
Buttery and savory, this dish offers a delightful contrast between the creamy chicken base and the fluffy, herb-infused stuffing topping. Serve it straight from the skillet for a rustic presentation, or pair it with a simple green salad to balance the richness. It’s a crowd-pleaser that reheats beautifully for leftovers the next day.
Slow Cooker Chicken and Stuffing
A slow cooker transforms humble ingredients into a comforting, hands-off meal that’s perfect for busy weeknights. This recipe layers tender chicken with savory stuffing for a cozy, all-in-one dinner that practically cooks itself while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 2 pounds of boneless, skinless chicken breasts
– A 6-ounce box of your favorite stuffing mix (like Stove Top)
– A can (10.5 ounces) of condensed cream of chicken soup
– A cup of chicken broth
– A half cup of sour cream
– A couple of tablespoons of melted butter
– A splash of water (about ¼ cup)
Instructions
1. Place the 2 pounds of boneless, skinless chicken breasts in the bottom of your slow cooker in a single layer.
2. In a medium bowl, whisk together the can of condensed cream of chicken soup, 1 cup of chicken broth, and ½ cup of sour cream until smooth.
3. Pour the soup mixture evenly over the chicken in the slow cooker, coating it completely.
4. In a separate bowl, combine the 6-ounce box of stuffing mix with 2 tablespoons of melted butter and a splash of water (about ¼ cup), stirring until the stuffing is just moistened—tip: don’t overmix to keep the texture light.
5. Sprinkle the moistened stuffing mixture evenly over the top of the chicken and sauce in the slow cooker.
6. Cover the slow cooker with its lid and cook on LOW heat for 4 hours—tip: avoid lifting the lid during cooking to maintain steady temperature and moisture.
7. After 4 hours, check that the chicken is cooked through by inserting a fork; it should shred easily with no pink inside (internal temperature should reach 165°F).
8. Carefully remove the lid and let it sit for 5 minutes before serving—tip: this resting time helps the flavors meld and makes serving neater.
9. Use a large spoon to scoop out portions, ensuring each serving includes chicken, sauce, and stuffing from the bottom and top layers.
Chicken emerges incredibly tender and juicy, soaking up the creamy, herb-infused sauce, while the stuffing forms a golden, slightly crisp topping. For a creative twist, serve it over mashed potatoes or with a side of steamed green beans to round out the meal.
Herb-Crusted Chicken with Stuffing
Sometimes you just need a cozy, comforting meal that feels like a hug on a plate, and this herb-crusted chicken with stuffing delivers exactly that. It combines juicy chicken with savory, herby stuffing for a satisfying dinner that’s perfect for weeknights or casual gatherings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– A couple of cups of cubed bread (like day-old French bread)
– A splash of olive oil (about 2 tablespoons)
– A couple of tablespoons of butter
– Half an onion, finely chopped
– A couple of stalks of celery, diced
– A clove of garlic, minced
– A cup of chicken broth
– A handful of fresh herbs (like parsley, thyme, and rosemary), chopped
– A teaspoon of salt
– Half a teaspoon of black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a bit of olive oil.
2. In a large skillet over medium heat, melt the butter and add the olive oil, then sauté the chopped onion and diced celery for about 5 minutes until softened.
3. Add the minced garlic to the skillet and cook for 1 more minute until fragrant, being careful not to burn it—this builds a flavorful base for the stuffing.
4. Stir in the cubed bread, chicken broth, chopped fresh herbs, salt, and black pepper, mixing until the bread is evenly moistened, then remove from heat and set aside.
5. Place the chicken breasts in the prepared baking dish and season both sides with a pinch of salt and pepper from your measured amounts.
6. Spoon the stuffing mixture over the top of each chicken breast, pressing it down gently to form a crust that will help keep the chicken moist during baking.
7. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the stuffing is golden brown and crispy on top.
8. Let the chicken rest for 5 minutes after removing it from the oven—this allows the juices to redistribute, ensuring every bite is tender and juicy.
Flaky, golden stuffing tops succulent chicken in this dish, creating a delightful contrast of textures. For a creative twist, serve it alongside roasted vegetables or a simple green salad to balance the richness, making it a versatile centerpiece for any meal.
Bacon-Wrapped Chicken with Stuffing
Sometimes the best dinners are the ones that feel like a cozy hug, and this bacon-wrapped chicken with stuffing delivers exactly that. Savor the combination of juicy chicken, savory stuffing, and crispy bacon—it’s a comforting classic that’s surprisingly straightforward to make at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 8 slices of bacon
– 2 cups of seasoned stuffing mix (like Stove Top)
– 1 ½ cups of chicken broth
– 4 tablespoons of unsalted butter, melted
– A splash of olive oil
– A couple of cloves of garlic, minced
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a splash of olive oil.
2. In a medium bowl, combine the stuffing mix, chicken broth, melted butter, and minced garlic, stirring until the liquid is absorbed—this creates a moist, flavorful base.
3. Pat the chicken breasts dry with paper towels, then season both sides evenly with a pinch of salt and black pepper.
4. Spoon about ½ cup of the stuffing mixture onto the center of each chicken breast, pressing it gently to form a mound.
5. Wrap each stuffed chicken breast with 2 slices of bacon, tucking the ends underneath to secure the stuffing; this helps keep everything intact during baking.
6. Place the bacon-wrapped chicken in the prepared baking dish, arranging them so they don’t touch for even cooking.
7. Bake in the preheated oven for 35–40 minutes, or until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
8. Let the chicken rest for 5 minutes before serving—this allows the juices to redistribute, ensuring each bite is tender and juicy.
Now, you’ll be greeted with a delightful contrast of textures: the bacon adds a smoky crunch, while the stuffing stays fluffy and herb-infused. Naturally, this dish pairs beautifully with roasted vegetables or a simple green salad for a complete, satisfying meal that’s sure to become a weeknight favorite.
Stuffed Chicken Breasts with Spinach and Stuffing
Finally, let’s tackle a classic that’s easier than it looks: stuffed chicken breasts with spinach and stuffing. This dish transforms simple ingredients into a showstopper meal, perfect for impressing guests or treating your family. Follow along step-by-step, and you’ll have a juicy, flavorful dinner ready in no time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– A couple of cups of fresh spinach leaves
– 1 cup of prepared stuffing mix (like from a box)
– 1/2 cup of shredded mozzarella cheese
– 2 tablespoons of olive oil
– A splash of chicken broth (about 1/4 cup)
– Salt and pepper to season
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with a bit of olive oil.
2. Lay the chicken breasts flat on a cutting board and use a sharp knife to slice a pocket horizontally into each one, being careful not to cut all the way through.
3. In a bowl, combine the fresh spinach leaves, prepared stuffing mix, and shredded mozzarella cheese.
4. Stuff each chicken breast pocket with the spinach and stuffing mixture, pressing it in gently to fill evenly.
5. Season the outside of the stuffed chicken breasts with salt and pepper.
6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
7. Place the stuffed chicken breasts in the skillet and sear for 3-4 minutes per side, until golden brown.
8. Transfer the seared chicken to the prepared baking dish and pour a splash of chicken broth around them to keep moist.
9. Bake in the preheated oven for 20-25 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
10. Remove from the oven and let rest for 5 minutes before serving.
Keep in mind that the stuffing mixture adds a savory crunch, while the spinach keeps it tender and vibrant. Serve these stuffed chicken breasts sliced to reveal the colorful filling, perhaps alongside roasted vegetables or a simple salad for a complete meal that’s as beautiful as it is delicious.
One-Pan Chicken and Stuffing Dinner
Wondering how to get a comforting, complete dinner on the table with minimal cleanup? This one-pan wonder combines juicy chicken with savory stuffing for a meal that feels like a hug. It’s perfect for busy weeknights when you crave something hearty without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 pounds total)
– A couple of tablespoons of olive oil
– A box (6 ounces) of your favorite seasoned stuffing mix
– 1 1/2 cups of low-sodium chicken broth
– A splash of water (about 1/4 cup)
– A small yellow onion, finely chopped
– 2 stalks of celery, finely chopped
– 2 cloves of garlic, minced
– A pinch of salt and a few cracks of black pepper
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with a paper towel—this helps them brown nicely.
3. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
4. Season the chicken breasts on both sides with the salt and pepper.
5. Sear the chicken in the hot skillet for 3-4 minutes per side, until golden brown, then transfer them to a plate. Tip: Don’t overcrowd the pan; work in batches if needed for even browning.
6. In the same skillet, add the chopped onion and celery, cooking for about 5 minutes until softened.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Remove the skillet from the heat and stir in the stuffing mix until just combined. Tip: Avoid overmixing to keep the stuffing light and fluffy.
10. Nestle the seared chicken breasts into the stuffing mixture in the skillet.
11. Cover the skillet tightly with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, until the chicken reaches an internal temperature of 165°F and the stuffing is golden on top. Tip: Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
13. Let the dish rest for 5 minutes before serving.
Buttery, herb-infused stuffing soaks up all the savory juices from the chicken, creating a moist, flavorful base. The chicken stays tender and juicy, making each bite a comforting blend of textures. For a fun twist, try serving it with a side of cranberry sauce or over a bed of steamed greens to brighten up the plate.
Southwestern Chicken and Stuffing Bake
On a chilly evening, nothing beats a cozy, one-pan meal that brings the bold flavors of the Southwest to your table with minimal fuss. This hearty bake layers seasoned chicken with a savory stuffing, all baked together until golden and bubbling—perfect for a family dinner or a casual gathering with friends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized chunks
– A 6-ounce box of cornbread stuffing mix (like Stove Top)
– A 10.5-ounce can of condensed cream of chicken soup
– A 10-ounce can of diced tomatoes with green chilies (like Rotel), drained
– 1 cup of shredded cheddar cheese
– 1 cup of chicken broth
– A couple of tablespoons of olive oil
– A teaspoon of chili powder
– A half teaspoon of ground cumin
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with a splash of olive oil.
2. In a large skillet, heat a tablespoon of olive oil over medium-high heat until it shimmers, then add the chicken chunks, seasoning them with chili powder, cumin, salt, and black pepper.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s no longer pink on the outside—this seals in the juices for a tender result.
4. In a medium bowl, combine the cornbread stuffing mix, drained diced tomatoes with green chilies, and chicken broth, stirring until the stuffing is just moistened but not soggy.
5. Spread the cooked chicken evenly in the prepared baking dish, then spoon the stuffing mixture over the top in an even layer.
6. In a small bowl, whisk the condensed cream of chicken soup with a splash of water until smooth, then pour it evenly over the stuffing layer.
7. Sprinkle the shredded cheddar cheese over the top, covering the dish completely for a golden, melty finish.
8. Bake uncovered in the preheated oven for 30-35 minutes, or until the cheese is bubbly and the edges are lightly browned—check at 30 minutes to avoid over-browning.
9. Remove from the oven and let it rest for 5 minutes before serving; this allows the flavors to meld and makes slicing easier.
10. Ready to dig in? This bake emerges with a crispy, cheesy topping that gives way to a moist, flavorful chicken and stuffing base, infused with a subtle kick from the chilies. For a fun twist, serve it alongside a dollop of sour cream or a fresh avocado salad to balance the richness, making it a crowd-pleaser that’s as easy to love as it is to make.
Mushroom and Chicken Stuffing Bites
Delightfully savory and perfect for gatherings, these Mushroom and Chicken Stuffing Bites combine classic comfort flavors in a handheld appetizer. Designed for beginners, this methodical recipe walks you through each step to ensure crispy, golden results every time.
Serving: 24 bites | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of cups of cooked, shredded chicken (about 2 cups)
– A cup of finely chopped mushrooms
– A cup of dry stuffing mix
– A splash of chicken broth (about 1/2 cup)
– A couple of tablespoons of melted butter (2 tbsp)
– A pinch of dried thyme
– A pinch of salt
– A pinch of black pepper
– A couple of tablespoons of olive oil for brushing (2 tbsp)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded chicken, chopped mushrooms, and dry stuffing mix.
3. Pour the chicken broth and melted butter over the mixture, stirring until evenly moistened.
4. Add the dried thyme, salt, and black pepper, mixing thoroughly to distribute the seasonings.
5. Using your hands, shape the mixture into 24 small balls, each about 1 inch in diameter, and place them on the prepared baking sheet.
6. Lightly brush the tops of each ball with olive oil to help them brown and crisp up in the oven.
7. Bake in the preheated oven for 20-25 minutes, or until the bites are golden brown and firm to the touch.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
You’ll love the crispy exterior that gives way to a tender, savory filling bursting with mushroom and chicken flavors. Try serving these bites with a dollop of creamy gravy or a side of cranberry sauce for a festive twist.
Chicken Stuffing with Cranberry Sauce
Ready to transform leftover chicken into a cozy, holiday-inspired meal? This chicken stuffing with cranberry sauce combines savory and sweet in a comforting casserole that’s perfect for chilly evenings or potluck gatherings. Let’s walk through each step together to create this satisfying dish.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups of shredded cooked chicken (about 2 large chicken breasts’ worth)
– 6 cups of cubed day-old bread (I like using a mix of white and wheat)
– 1 medium yellow onion, finely chopped
– 2 celery stalks, diced small
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of unsalted butter, melted
– 2 large eggs, lightly beaten
– 1 tablespoon of dried sage
– 1 teaspoon of dried thyme
– 1/2 teaspoon of black pepper
– 1/2 teaspoon of salt
– 1 (14-ounce) can of whole-berry cranberry sauce
– A splash of orange juice (about 2 tablespoons)
– A couple of fresh parsley sprigs for garnish (optional)
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, melt 2 tablespoons of the butter and sauté the chopped onion and diced celery for 5-7 minutes until softened and translucent.
3. Add the minced garlic to the skillet and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
4. In a large mixing bowl, combine the shredded chicken, cubed bread, sautéed onion-celery-garlic mixture, dried sage, dried thyme, black pepper, and salt.
5. Pour the chicken broth, remaining melted butter, and lightly beaten eggs over the bread mixture, then gently toss everything together until evenly moistened—tip: avoid overmixing to keep the stuffing light and fluffy.
6. Transfer the stuffing mixture to the prepared baking dish, spreading it into an even layer, and bake uncovered at 350°F for 30 minutes.
7. While the stuffing bakes, combine the whole-berry cranberry sauce and orange juice in a small saucepan over low heat, stirring occasionally for 5 minutes until warmed through and slightly thinned—tip: the orange juice brightens the cranberry flavor without making it too tart.
8. After 30 minutes, remove the stuffing from the oven and evenly spoon the warm cranberry sauce over the top, then return it to the oven for 15 more minutes until the edges are golden brown and crispy.
9. Let the casserole rest for 10 minutes after baking—tip: this allows the flavors to meld and makes it easier to slice cleanly.
10. Garnish with fresh parsley if desired, then serve warm.
Layers of tender chicken and herb-infused bread soak up the savory juices, while the cranberry sauce adds a tangy, jewel-like topping that contrasts beautifully. For a creative twist, try serving individual portions in ramekins topped with a dollop of whipped sweet potato or alongside a simple green salad dressed with a citrus vinaigrette.
Garlic Chicken and Stuffing in Foil Packets
Zipping through weeknight dinners can be a challenge, but this garlic chicken and stuffing in foil packets makes it wonderfully simple. You’ll love how everything cooks together in its own little parcel, creating a complete meal with minimal cleanup. Let’s get those packets ready!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 pounds total)
– 1 box of stuffing mix (6 ounces)
– 1 cup of chicken broth
– 4 tablespoons of butter
– 4 cloves of garlic, minced
– A splash of olive oil
– A couple of green onions, chopped
– Salt and pepper
Instructions
1. Preheat your oven to 400°F.
2. Cut four large pieces of aluminum foil, each about 12×12 inches.
3. Place one chicken breast in the center of each foil piece.
4. Season each chicken breast with a pinch of salt and pepper.
5. In a bowl, combine the stuffing mix, chicken broth, and minced garlic.
6. Stir the mixture until the stuffing is moistened.
7. Spoon an equal amount of the stuffing mixture over each chicken breast.
8. Top each with 1 tablespoon of butter, cut into small pieces.
9. Drizzle a splash of olive oil over each packet.
10. Fold the foil over the chicken and stuffing to create sealed packets, crimping the edges tightly.
11. Place the packets on a baking sheet.
12. Bake in the preheated oven for 25 minutes.
13. Carefully open one packet to check if the chicken is cooked through—it should reach 165°F on a meat thermometer.
14. Remove the packets from the oven and let them rest for 5 minutes.
15. Open the packets and sprinkle with chopped green onions.
Flaky, savory stuffing soaks up the garlicky juices from the tender chicken, creating a comforting blend of textures. Serve these packets right on the table for a fun, hands-off meal, or pair with a crisp salad to balance the richness.
Stuffing Topped Chicken Pot Pie
Zipping through comfort food classics, this stuffing-topped chicken pot pie transforms a weeknight staple into a cozy, holiday-inspired meal. Picture tender chicken and vegetables nestled in a creamy gravy, all crowned with a golden, herby stuffing crust—it’s like Thanksgiving in a dish, but simple enough for any Tuesday. Let’s walk through it step-by-step, so you can savor that homemade warmth without the fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A splash of olive oil (about 2 tablespoons)
– A medium onion, chopped
– Two carrots, diced
– Two celery stalks, diced
– A couple of cloves of garlic, minced
– A quarter cup of all-purpose flour
– Two cups of chicken broth
– A half cup of heavy cream
– A cup of frozen peas
– A teaspoon of dried thyme
– A box of stuffing mix (like 6 ounces of herb-seasoned)
– A stick of butter (8 tablespoons), melted
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Dice the boneless, skinless chicken breasts into bite-sized pieces, about 1-inch cubes.
3. Heat a splash of olive oil in a large oven-safe skillet or Dutch pan over medium-high heat until it shimmers, about 2 minutes.
4. Add the diced chicken pieces to the hot skillet and cook for 5-7 minutes, stirring occasionally, until they’re lightly browned on all sides and no longer pink inside.
5. Remove the cooked chicken from the skillet with a slotted spoon and set it aside on a plate, leaving any juices in the pan.
6. Add the chopped onion, diced carrots, and diced celery to the same skillet and sauté for 5 minutes, stirring frequently, until the vegetables start to soften.
7. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
8. Sprinkle the quarter cup of all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a roux.
9. Gradually pour in the two cups of chicken broth while whisking continuously to prevent lumps from forming in the gravy.
10. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens slightly, stirring often.
11. Reduce the heat to low and stir in the half cup of heavy cream, the cooked chicken, the cup of frozen peas, and the teaspoon of dried thyme until well combined.
12. In a separate bowl, mix the box of stuffing mix with the melted stick of butter until the crumbs are evenly moistened.
13. Spoon the stuffing mixture evenly over the top of the chicken and vegetable filling in the skillet, pressing it down lightly with the back of a spoon.
14. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the stuffing topping is golden brown and crispy and the filling is bubbling around the edges.
15. Remove from the oven and let it cool for 5-10 minutes before serving to allow the filling to set slightly.
Perfectly baked, this dish offers a delightful contrast: the creamy, savory filling melds with the crunchy, herb-infused stuffing for a texture that’s both comforting and exciting. Serve it straight from the skillet with a simple green salad to balance the richness, or spoon leftovers into bowls for a cozy next-day lunch that tastes even better reheated.
Lemon Herb Chicken with Stuffing
Here’s a comforting one-pan meal that’s perfect for a cozy dinner—tender chicken baked with a savory, herby stuffing that soaks up all the delicious juices. I’ll walk you through each step so you can nail this dish on your first try.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 2 cups of cubed day-old bread (like a rustic loaf)
– 1 cup of chicken broth
– 1/2 cup of chopped onion
– 2 cloves of garlic, minced
– 1/4 cup of chopped fresh parsley
– 2 tablespoons of chopped fresh rosemary
– 1 lemon, zested and juiced
– 2 tablespoons of olive oil
– A splash of white wine (optional, but adds brightness)
– A couple of tablespoons of melted butter
– Salt and pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion until soft, about 5 minutes.
3. Add the minced garlic and cook for 1 more minute, just until fragrant—be careful not to burn it!
4. Tip: Use day-old bread for the stuffing; it holds its texture better and won’t get soggy.
5. In a mixing bowl, combine the cubed bread, sautéed onion and garlic, parsley, rosemary, lemon zest, and a splash of white wine if using.
6. Pour in the chicken broth and melted butter, then toss everything until the bread is evenly moistened.
7. Season the chicken breasts on both sides with salt and pepper, then place them in the prepared baking dish.
8. Spoon the stuffing mixture around and between the chicken pieces in the dish.
9. Drizzle the chicken with the remaining olive oil and the lemon juice.
10. Tip: For extra flavor, let the chicken marinate with the lemon juice for 10 minutes before baking—it tenderizes the meat beautifully.
11. Cover the dish with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the stuffing is golden on top.
13. Tip: Check the chicken’s doneness with a meat thermometer to avoid overcooking—it should feel firm but still juicy.
14. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
Just imagine pulling this from the oven: the chicken is succulent with a zesty lemon kick, while the stuffing is fluffy and infused with herbs. Serve it with a simple green salad or roasted veggies for a complete meal that feels both hearty and fresh.
Parmesan Chicken and Stuffing Stuffed Peppers
A comforting twist on stuffed peppers, this recipe combines tender chicken, savory stuffing, and melty Parmesan into a satisfying one-dish meal that’s perfect for busy weeknights. By prepping the filling while the peppers roast, you’ll streamline the process for a delicious dinner with minimal fuss. Let’s walk through each step together to ensure success.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 large bell peppers, any color you like
– A couple of boneless, skinless chicken breasts, about 1 pound total
– A cup of your favorite stuffing mix
– A cup of chicken broth
– A half cup of grated Parmesan cheese
– A tablespoon of olive oil
– A splash of milk, about ¼ cup
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and place them cut-side up on the baking sheet.
3. Roast the peppers in the oven for 15 minutes to soften them slightly; this helps prevent sogginess later.
4. While the peppers roast, dice the chicken breasts into small, bite-sized pieces.
5. Heat the olive oil in a skillet over medium-high heat, then add the chicken, seasoning with a pinch of salt and black pepper.
6. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s no longer pink and reaches an internal temperature of 165°F.
7. In a mixing bowl, combine the stuffing mix, chicken broth, and milk, stirring until the mixture is moist but not soggy.
8. Fold the cooked chicken and half of the Parmesan cheese into the stuffing mixture until evenly distributed.
9. Remove the peppers from the oven and carefully stuff each one with the chicken and stuffing mixture, packing it gently.
10. Sprinkle the remaining Parmesan cheese over the tops of the stuffed peppers.
11. Return the peppers to the oven and bake for another 15 minutes, or until the cheese is golden and bubbly.
12. Let the peppers cool for 5 minutes before serving to allow the filling to set.
Golden and aromatic, these peppers offer a delightful contrast between the tender, juicy chicken and the crisp, slightly charred pepper shells. The Parmesan adds a salty, nutty depth that complements the savory stuffing beautifully. For a fun twist, try serving them with a side of marinara sauce for dipping or over a bed of greens for a lighter meal.
Conclusion
Excitingly, these 29 Kraft Stove Top stuffing recipes with chicken offer endless, easy comfort food ideas to delight your family. We hope you try a few, share your favorites in the comments, and pin this roundup on Pinterest to save for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
