Chicken and Stuffing Bake

Chicken and Stuffing Bake combines the best of both baked chicken and savory stuffing in a one pan oven baked meal.
Chicken and Stuffing Bake

Chicken and Stuffing Bake

By Sue Lau | Palatable Pastime

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Chicken and Stuffing Bake is my recipe of the day with Sunday Funday. We get together  once  per week to post favorite recipes  on various topics. This week it is all about chicken recipes.

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This  particular recipe for chicken and stuffing is  something my mom used to make for the family when I was a kid. She would take a whole  fryer chicken,  cut it into pieces and put it on top  of her own stuffing mix.

Chicken and Stuffing Bake

There are a few variations here, as I have come  to make my own  stuffing in my own style over the years. Plus I like to use chicken legs. Those are bot economical and a whole heck of a lot easier than cutting up a bird.

This is one pan easy except  for the extra pan  to brown the chicken legs to get them  some color.  Serve this with some cranberry sauce and a bowl of tossed salad and you’ll be all set for supper. I hope you enjoy.

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Chicken and Stuffing Bake

Chicken and Stuffing Bake

Sue Lau
4.50 from 16 votes
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 4



  • 12 ounces dry bread cubes
  • 4 ribs celery (diced)
  • 1 large onion (chopped)
  • 2 teaspoons minced garlic
  • 6 tablespoons butter
  • 2 teaspoons poultry seasoning
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1-3/4 cups chicken broth


  • 8 chicken drumsticks
  • salt and black pepper
  • 2-3 tablespoons olive oil
  • 1 cup chicken gravy (optional)
  • cranberry sauce (optional accompaniment)


  • Preheat oven to 375F.
  • Toss together the ingredients for the stuffing and place in an oblong baking dish sprayed with nonstick spray.
  • Season chicken with salt and pepper, then brown on all sides in oil in a skillet.
  • Place chicken legs on top of stuffing.
  • Cover pan with foil and bake for 45 minutes.
  • Remove foil and continue cooking about15 minutes more to brown the top.
  • Serve with heated gravy and cranberry sauce if desired.


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Chicken and Stuffing Bake

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6 responses

  1. Your mom was a smart lady! I would have to switch out the legs for thighs or bone-in breasts but I love this recipe! We don’t eat enough stuffing, usually saving it for Thanksgiving or Christmas. I have no idea why.

    • I like a mixed chicken cut-up. But I do get lots of requests for chix quarters. The thighs bake about the same as the drums. Drums for me means a smaller pack with just the two of us. But dark preferred as it drips more chicken fat onto the stuffing. However, that can be amended with schmaltz or perhaps some butter or duck fat (if you happen to have). Oh wicked me adding fat to a dish while others strip it out. Hahahahaaaa! It’s delicious. 😉 I’ll pay for that someday I imagine. *uhoh*

  2. I don’t know why I don’t think of dressing except for Holidays. I love it and with an easy meal such as this I don’t need to deprive myself.

    • I make it mostly in the autumn when the weather starts to cool and I crave baked and roasted chicken. But I am not worried about turning the oven on at any time of year.

  3. This is such a lovely and delicious meal, what i I love about this recipe that it’s all baked l!

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