This Dump and Bake Chicken Casserole is a 9×13 dinner you put together with no browning, no boiling, and no pre-cooking. Sliced chicken breasts go into the dish, a simple sour cream and soup sauce goes over the top, and a layer of buttery stuffing finishes it. The oven does the rest while you get on with your evening.

Between running my own business and being a mom, I do not always have time to stand at the stove, and I never want to give up a real dinner because of it. Dump and bake meals are what I reach for on those nights. Cooking does not have to be hard, and this casserole is a good example. If you can open a can and a box, you can make it.

What makes this version turn out well comes down to three small choices. Slicing the chicken breasts in half makes thin cutlets that cook through in the same time the stuffing needs to crisp. A little broth poured around the chicken keeps the stuffing from drying out. And baking the dish covered first, then uncovered, gives you moist chicken with a golden, crunchy top.

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Why You’ll Love This Recipe

• No Pre-Cooking: Nothing gets browned or boiled first. Everything goes into the dish raw or straight from the package.
• 10 Minutes of Prep: Slice the chicken, stir the sauce, and sprinkle on the stuffing. That is the whole job.
• One Dish to Wash: It bakes in a single 9×13 pan, so cleanup is short.
• Thin Cutlets Cook Evenly: Cutting the breasts in half means no dry edges and no undercooked centers.
• Crunchy Stuffing Topping: The butter-soaked stuffing bakes into a golden crust that contrasts with the soft chicken underneath.
• Easy to Customize: Swiss or cheddar, cream of chicken or cream of mushroom, plain stuffing or herb stuffing all work.
• Feeds a Crowd: It makes 6 generous servings, with enough sauce to spoon over mashed potatoes or rice.

Ingredients

You will find exact amounts in the recipe card at the bottom. This is why each ingredient is there and what can take its place.

• Boneless Skinless Chicken Breasts: Two pounds, about three large breasts. Slice each one in half horizontally to make thinner cutlets. Chicken thighs also work. Leave them whole and add 5 to 10 minutes to the bake time.
• Cream of Chicken Soup: One 10.5 oz can forms the base of the sauce. Cream of mushroom or cream of celery both work if you prefer them.
• Sour Cream: A half cup thins the soup into a smooth sauce and adds a slight tang. Plain Greek yogurt can stand in for it.
• Milk: A quarter cup loosens the sauce so it spreads easily and bakes into a pourable gravy.
• Chicken Broth: A half cup goes around the chicken, not on top of it. It keeps the bottom of the dish moist and gives the stuffing steam from below.
• Swiss Cheese: Swiss melts smoothly and has a mild, nutty flavor. Sharp cheddar gives a stronger taste. Mozzarella gives a milder one.
• Chicken Stuffing Mix: One 6 oz box, used dry, straight from the box. Do not prepare it according to the package.
• Butter: Half a cup, melted, soaks into the stuffing and helps it brown. Use unsalted so the dish does not turn too salty.
• Seasonings: Garlic powder, onion powder, black pepper, and a small pinch of salt. The soup and stuffing already contain salt, so go light.

Tips For Making The Best Dump and Bake Chicken Casserole

1. Slice the Breasts in Half: Lay a hand flat on top of the breast and cut through the middle with a sharp knife. Thin cutlets cook in about 45 minutes. Whole breasts can take close to an hour and tend to dry out.
2. Pat the Chicken Dry: A dry surface lets the sauce cling to the chicken and not slide off into a watery pool.
3. Spread the Sauce Edge to Edge: Cover the chicken completely, including the corners. Any exposed chicken dries out in the oven.
4. Pour the Broth Around the Chicken: Pour it along the sides of the dish and not over the top. That way it steams the chicken from below without making the stuffing soggy.
5. Toss the Stuffing With the Butter: Mix the dry stuffing and melted butter in a bowl first, then scatter it over the top. Pouring the butter over the dish unevenly leaves dry patches.
6. Cover First, Uncover Later: The foil traps steam so the chicken cooks gently. Removing it for the last 15 to 20 minutes lets the stuffing brown and crisp.
7. Check the Temperature: The thickest piece of chicken should reach 165°F (74°C). A thermometer is more reliable than guessing by color.
8. Let It Rest 5 Minutes: The sauce thickens as it cools slightly, and the cheese sets enough to serve in clean portions.

Step-by-Step Instructions

1. Heat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Slice each chicken breast in half horizontally to make thin cutlets. Pat dry and arrange in a single layer in the dish. Sprinkle with salt, pepper, and half of the garlic powder.
3. In a medium bowl, stir together the cream of chicken soup, sour cream, milk, the remaining garlic powder, and the onion powder until smooth.
4. Pour the chicken broth around the edges of the dish. Spread the sauce evenly over the chicken.
5. Sprinkle the shredded cheese over the sauce.
6. In a bowl, mix the dry stuffing with the melted butter until evenly coated. Scatter it over the cheese.
7. Cover tightly with foil and bake for 30 minutes.
8. Remove the foil and bake 15 to 20 minutes more, until the stuffing is golden and the chicken reaches 165°F.
9. Rest for 5 minutes, then serve with the sauce from the bottom of the dish spooned over each portion.

How To Store Leftovers

• Refrigerator: Cool within 2 hours of baking, then store in an airtight container for up to 4 days. The stuffing softens as it sits, which is normal.
• Freezer: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Cover with foil and warm in a 350°F oven for 15 to 20 minutes, until hot all the way through. For a single serving, microwave in 60 second intervals and then crisp the top for a few minutes in a toaster oven.
• Make-Ahead: Assemble the casserole through step 5 up to a day ahead and refrigerate it. Add the stuffing right before baking so it stays crisp, and add 5 to 10 minutes to the covered bake time.

Frequently Asked Questions

Can I use frozen chicken breasts? Thaw them first. Frozen chicken releases a lot of water while baking, which thins the sauce and can leave the middle undercooked.

Why is my stuffing topping soggy? Usually the broth was poured over the top instead of around the edges, or the dish was never uncovered. Pour the broth to the sides and bake the last 15 to 20 minutes uncovered.

Can I use cooked chicken? Yes. Use about 4 cups of shredded cooked chicken, skip the broth, and bake covered for only 20 minutes before uncovering for 15.

Can I make this without canned soup? Yes. Whisk 1 cup of milk, 1 cup of chicken broth, and 3 tablespoons of flour in a saucepan over medium heat until thick, then use it in place of the soup and milk. It adds about 10 minutes of work.

What vegetables go well with it? Green beans, steamed broccoli, or peas on the side all work. You can also lay a layer of frozen broccoli florets under the sauce, which will cook along with the chicken.

Can I use bone-in chicken? Bone-in pieces take about an hour and fifteen minutes. This recipe was written for boneless breasts, so use a thermometer and check the thickest piece near the bone.

Can I double it? Yes, in two separate 9×13 dishes. A single deeper dish bakes unevenly. Keep the same bake time and rotate the pans halfway through.

Can I add rice or noodles? Not without changing the liquid. Serve the casserole over cooked rice, egg noodles, or mashed potatoes instead, and spoon the sauce over each plate.

Recipe Card

Dump and Bake Chicken Casserole By Mercedes

A simple oven dinner with tender chicken, a creamy sauce, and a buttery stuffing crust. It needs no pre-cooking.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: about 1 hour
• Servings: 6

Ingredients

• 2 pounds boneless skinless chicken breasts, sliced in half horizontally
• 1 teaspoon garlic powder, divided
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 1 can (10.5 oz) condensed cream of chicken soup
• ½ cup sour cream
• ¼ cup milk
• ½ cup chicken broth
• 1 cup shredded Swiss cheese
• 1 box (6 oz) chicken-flavored stuffing mix, dry
• ½ cup (1 stick) unsalted butter, melted

Instructions

1. Heat the oven to 375°F. Grease a 9×13 inch dish.
2. Arrange the chicken cutlets in a single layer. Season with salt, pepper, and half the garlic powder.
3. Stir together the soup, sour cream, milk, remaining garlic powder, and onion powder.
4. Pour the broth around the edges of the dish. Spread the sauce over the chicken and top with the cheese.
5. Toss the dry stuffing with the melted butter and scatter over the top.
6. Cover with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes more, until golden and the chicken reaches 165°F.
7. Rest 5 minutes before serving.

Notes

• Do not prepare the stuffing mix according to the package. It goes on dry.
• Leftovers keep in the refrigerator for up to 4 days.

Nutrition (estimate per serving): about 540 calories, 42 g protein, 29 g carbohydrates, 28 g fat. Values are approximate and vary with brands and substitutions.

Did you make this recipe? Tag @lifewithmercedes on Instagram and use the hashtag #lifewithmercedes.