This Harvest Chicken and Stuffing Bake is an easy comfort food dinner the whole family will love. Tender shredded chicken is baked in a creamy herb sauce with sweet dried cranberries and melty white cheddar, then topped with buttery stuffing that turns golden and crisp in the oven.
It’s hearty, flavorful, and perfect for busy weeknights or anytime you’re craving a cozy homemade meal.
Ingredients You’ll Need
- 4 cups shredded cooked chicken
- 10.5 oz can of cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth
- 1 cup shredded white cheddar cheese
- ½ cup diced celery
- ½ cup diced yellow onion
- ½ cup dried cranberries
- 1 tsp garlic minced
- ½ tsp dried sage
- ½ tsp poultry seasoning
- ½ tsp pepper
- 6 oz box of chicken stuffing mix
- 1 ½ cups chicken broth
- 4 tbsp unsalted butter melted
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How to Make Harvest Chicken and Stuffing Bake
1. Preheat the oven to 350°F and lightly grease a 9×13 baking dish with nonstick cooking spray. In a large mixing bowl combine the shredded chicken, cream of chicken soup, sour cream, ½ cup chicken broth, white cheddar cheese, celery, onion, garlic, sage, poultry seasoning, pepper, and dried cranberries. Stir until everything is evenly coated.
2. Spread the chicken mixture evenly into the prepared baking dish. In a separate bowl combine the stuffing mix with the 1 ½ cups chicken broth and melted butter. Toss until all of the stuffing is moistened, then let it sit for about 2 minutes.
3. Sprinkle the stuffing evenly over the chicken mixture, covering the entire casserole. Bake uncovered for 35–40 minutes, or until the casserole is hot and bubbly and the stuffing is golden brown. If you’d like an extra crispy top, broil for the last 1–2 minutes, watching carefully.
4. Garnish with fresh parsley before serving and enjoy!
Harvest Chicken and Stuffing Bake
Equipment
Ingredients
- 4 cups shredded cooked chicken
- 10.5 oz can of cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth
- 1 cup shredded white cheddar cheese
- ½ cup diced celery
- ½ cup diced yellow onion
- ½ cup dried cranberries
- 1 tsp garlic minced
- ½ tsp dried sage
- ½ tsp poultry seasoning
- ½ tsp pepper
- 6 oz box of chicken stuffing mix
- 1 ½ cups chicken broth
- 4 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 baking dish with nonstick cooking spray. In a large mixing bowl combine the shredded chicken, cream of chicken soup, sour cream, ½ cup chicken broth, white cheddar cheese, celery, onion, garlic, sage, poultry seasoning, pepper, and dried cranberries. Stir until everything is evenly coated.
- Spread the chicken mixture evenly into the prepared baking dish. In a separate bowl combine the stuffing mix with the 1 ½ cups chicken broth and melted butter. Toss until all of the stuffing is moistened, then let it sit for about 2 minutes.
- Sprinkle the stuffing evenly over the chicken mixture, covering the entire casserole. Bake uncovered for 35–40 minutes, or until the casserole is hot and bubbly and the stuffing is golden brown. If you’d like an extra crispy top, broil for the last 1–2 minutes, watching carefully.
- Garnish with fresh parsley before serving and enjoy!
Notes
- Keep in the refrigerator for 2-3 days in an airtight container.
- Rotisserie chicken makes this recipe incredibly quick and adds extra flavor.
- Let the casserole rest for about 5–10 minutes before serving so it sets up nicely.
- Swap the white cheddar for Gruyère or Swiss cheese for a richer holiday flavor.
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