‘Cozy dinner win’: Just 6 ingredients. My hubby asks for this weekly

This 6-ingredient chicken and stuffing bake is one of those deeply comforting, Southern-inspired casseroles that feels like a Sunday supper, even if you throw it together on a Tuesday night. The idea of baking seasoned chicken under a blanket of buttery stuffing really grew out of classic Southern chicken-and-dressing traditions—where day-old cornbread or biscuits were never wasted, but turned into something cozy and substantial. Here, we’re streamlining that spirit into a weeknight-friendly dish using pantry staples, while still honoring those familiar flavors: savory chicken, herby stuffing, and a creamy sauce that ties it all together. It’s the kind of recipe you make when you want something warm, nostalgic, and satisfying without spending all afternoon in the kitchen.

This chicken and stuffing bake is quite hearty, so I like to balance it with lighter, fresh sides. A simple green vegetable—like sautéed green beans, steamed broccoli, or roasted Brussels sprouts—adds color and crunch. A crisp side salad with a tangy vinaigrette (think mixed greens, red onion, and a sharp mustard dressing) helps cut through the richness of the creamy casserole. If you want to lean into the Southern comfort-food angle, serve it with a side of slow-cooked green beans and a bowl of sliced fresh tomatoes with a sprinkle of salt and pepper. For something a bit more indulgent, a spoonful of cranberry sauce or a quick skillet of buttered corn rounds out the plate beautifully.

Servings: 6 servings

1 1/2 to 2 pounds boneless, skinless chicken breasts (about 4–6 pieces)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Season the chicken breasts on both sides with salt and black pepper. Arrange them in a single layer in the prepared baking dish. If the pieces are very thick, you can slice them horizontally so they cook more evenly.

In a medium bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. This mixture forms the creamy base that keeps the chicken moist while it bakes.

Pour the soup mixture evenly over the chicken, making sure each piece is well coated. Gently tilt the pan if needed to distribute the sauce.

In a separate bowl, combine the dry stuffing mix with the melted butter, stirring until the crumbs are evenly moistened. The butter helps the stuffing brown and crisp on top while absorbing some of the flavorful sauce underneath.