This stuffing baked chicken uses just five quick ingredients and is a delicious, quick go-to dinner at our house.


This stuffing baked chicken was always one of my favorite dinners growing up!  I love making it for my family now because it always tastes like a nice fancy meal, but it’s the easiest dish in the world to make! And I know my blog is all about cooking from scratch, but I will always make an exception for a recipe that calls for stove-top stuffing 🙂  I’m a total stove-top lover and I’m not ashamed to admit it!

I also don’t think there’s a more “kid-friendly” recipe on my blog– I guess I think that because it was always one that I loved as a kid!  It takes minutes to throw together and I have no doubts the whole family will LOVE it!

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Prep 5 mins
Cook 30 mins
Total 35 mins
Add to Meal Plan


  • 7-8 chicken tenders
  • 1 box chicken flavored stuffing (such as stove top)
  • 10.5 ounce can cream of chicken soup (or homemade)
  • 1/2 cup milk
  • 1/4 cup butter melted


  • Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray.
  • In a food processor or blender crush the stuffing mix into small crumbs. Pour crumbs into a shallow dish.
  • In a medium size bowl combine cream of chicken soup and milk. 
  • Dip chicken tenders in soup mixture, then coat in stuffing crumbs. Lay tenders side by side in greased baking dish. 
  • Bake at 350 degrees for 15 minutes. 
  • Remove from oven and drizzle with melted butter. Return to oven and cook an additional 10-15 minutes, or until cooked through.
  • Serve with gravy, if desired.


Calories: 289kcalCarbohydrates: 6gProtein: 21gFat: 19gSaturated Fat: 9gCholesterol: 95mgSodium: 752mgPotassium: 401mgSugar: 1gVitamin A: 570IUVitamin C: 1.1mgCalcium: 53mgIron: 1.1mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I’ll admit, I love stove top stuffing! And using it to coat chicken? This looks and sounds amazing! I’m hoping we have a box of stove top in storage so I can make this for dinner!

  2. I tried this and I really enjoyed it! One question. Most of the crumbs stayed on the chicken, but it there a better way or technique that I can use so some patches don’t fall off? It that what the melted butter is for? I melted the butter and did as instructed with it, but maybe I didn’t put enough so that is why it got a little patchy….maybe.

    1. Hi Mallori, I’m glad you liked it! I would make sure that the chicken is really well coated in the cream of soup mixture before you put dredge it in the breadcrumbs. And using a little more butter would also work!

  3. This sounds so good, but I’m wondering, is 25-30 minutes really enough cooking time? Seems as if when I make a chicken dish it usually bakes for an hour.

    1. Hi Kathy, it really depends on how big and thick the chicken you use is. I used thin chicken tenders, which cook very fast. If you use thicker chicken breasts the cooking time would probably double.