Some of the best weeknight dinners are the ones that look almost too simple to work, and this cozy casserole is exactly that kind of meal. It leans on a handful of pantry staples and raw chicken tenderloins to create a warm, hearty bake that feels like the sort of comforting dinner you throw together on a busy evening and then immediately add to the regular rotation. Recipes built around condensed soup and stuffing mixes have been a longtime staple in many Midwestern kitchens because they’re affordable, dependable, and easy to prep ahead.
Serve this with a simple green vegetable like steamed broccoli, green beans, or a crisp side salad to balance the richness. If you want to stretch it a little further, a side of mashed potatoes, buttered noodles, or roasted carrots fits right in, and dinner rolls are always welcome for scooping up the extra creamy sauce.
Oven Baked 4-Ingredient Chicken and Stuffing Bake
Servings: 6
Ingredients
2 lbs raw chicken tenderloins
2 cans (10.5 oz each) cream of chicken soup
1 box (6 oz) chicken stuffing mix
1/2 cup butter, melted
Directions
1. Preheat your oven to 375°F and lightly grease a 9x13-inch glass casserole dish if needed for easier cleanup.
2. Arrange the raw chicken tenderloins in an even layer in the casserole dish.
3. Spoon the cream of chicken soup evenly over the chicken, spreading it gently so the tenderloins are mostly covered.
4. Sprinkle the dry chicken stuffing mix evenly over the soup layer.
5. Drizzle the melted butter as evenly as possible over the stuffing mix so the top can bake up golden and crisp in spots.
6. Bake uncovered for 40 to 45 minutes, or until the chicken is cooked through to 165°F and the stuffing is golden brown. Let it rest for 5 minutes before serving.
Variations & Tips
Add vegetables: For an easy one-pan dinner, scatter a layer of frozen green beans or broccoli florets around and over the chicken before adding the soup. They’ll cook right in the casserole and make the meal feel a little more complete.
Extra creamy version: If you like a softer, creamier stuffing topping, stir 1/4 to 1/2 cup milk into the soup before spreading it over the chicken. That adds a little more sauce and keeps the casserole especially cozy.
Use chicken breasts: If tenderloins aren’t what you have, boneless skinless chicken breasts cut into strips work well too. Just make sure the pieces are fairly even in size so they cook at the same rate.
Make-ahead tip: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until dinnertime. If it’s going into the oven straight from the fridge, add a few extra minutes to the baking time and check that the center reaches 165°F.
Keep the topping from drying out: If the stuffing starts browning too quickly before the chicken is done, loosely tent the dish with foil for the rest of the bake. That helps the inside finish cooking without the top getting too dark.