One-Pot Chicken & Stuffing

This one-pot chicken stuffing recipe has been tucked inside my recipe binder for years. 

It originally came from the back of a stuffing mix box, but I’ve jazzed it up over the years (and loaded it with cheese!). Plus, it genuinely couldn’t be easier to make and is the perfect midweek meal for when you just can’t face cooking.

You get plenty of crunch from the carrots and celery here, and the chicken brings tons of protein to the mix. The chicken stuffing mix also works SO well with the cream of mushroom soup to create an incredible savory flavor. Seriously, you’ll struggle to stop at just a single bowlful of this stuff!

So, whether you’re looking for a simple dish for a holiday table or a reliable recipe for dinner, this one-pot chicken stuffing is ideal.

Why You’ll Love This One-Pot Chicken Stuffing

• It’s a cheap and cheerful meal made with pantry staples that the entire family will love. Seriously, it’s like Thanksgiving and Christmas in a pot!
• It needs minimal prep time – just a bit of chopping and mixing.
• The entire recipe screams comfort food, making it the perfect winter warmer when you’re craving something tasty (that isn’t hard to whip up!).
• Everything is made in one pot, so there’s less to clean up after dinner!

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Vegetable oil: I find that vegetable oil is slightly less fragrant than olive or avocado oil. You can technically use anything, but vegetable oil is inoffensive enough to let the other ingredients take center stage.
• Chicken breasts: You can either use fresh chicken or rotisserie chicken. I prefer using uncooked chicken breasts as they tend to retain their moisture better once cooked.
• Chicken stuffing mix: You can use virtually any stuffing mix from the grocery store. If you can, try to pick up a low-sodium version to keep things healthier.
• Celery: Pairs well with the celery to create a gorgeously crunchy and crispy veggie base.
• Carrots: For a touch of sweetness and a light crunch.
• Cream of mushroom soup: For a tasty, savory flavor that works beautifully with the carrots, celery, and stuffing mix.
• Milk: Whole milk is great for a richer flavor, but you can easily use half-fat or skim if you’re watching your calories. Just be warned that the low fat content in skim may make your one-pot chicken stuffing slightly wetter.
• Cheddar cheese: For a sharper taste, I recommend using mature cheddar. Otherwise, any mild cheddar cheese should work well.

How to Make One-Pot Chicken and Stuffing

• Step One: Add oil to a large skillet over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally.
• Step Two: Add celery and carrots to skillet and continue to cook until chicken is fully cooked and veggies are softened. Remove mixture from skillet.

• Step Three: Prepare stuffing according to package directions in the same skillet. Stir in chicken and veggie mixture.

• Step Four: In a small bowl, mix together milk and cream of mushroom soup. Pour into the skillet. Heat on low heat until heated through.
• Step Five: Remove from heat and stir in cheddar cheese. Serve hot.

Equipment Needed

You don’t need much equipment to bring this one-pot chicken stuffing to life. I find that these pieces of equipment make the process far easier, so they’re definitely worth picking up!

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• Glass bowls
• Plastic cutting boards
• Non-stick skillet

What to Serve with One-Pot Chicken Stuffing

I find that this one-pot chicken stuffing tastes delicious with virtually any potato or salad dish. These are some of my favorite things to pair with this delicious recipe!

• Broccoli Salad
• Twice-Baked Potato Casserole
• Dutch Potato Salad
• Warm Caesar Potato Salad
• Ranch Potato Salad

Recipe Tips and Tricks

• If you want to make this recipe healthier, it’s a great idea to go for a low-sodium broth and keep added salt to a minimum. The soup is already quite salty, so be careful not to go overboard with anything extra!
• For a touch of sweetness, feel free to stir in raisins or cranberries. This can be a particularly good idea during the holidays for a hint of extra flavor.
• If you taste the recipe and you feel it could use an extra kick, a small amount of basil, thyme, or rosemary can be just what you need.
• Remember to stir your recipe occasionally while cooking. This should prevent anything from sticking to the skillet.

Variations and Substitutions

• If you want, you can throw in chopped pecans for extra crunch.
• The cheddar cheese is delicious on its own, but it’s worth adding a small amount of parmesan to the top just before serving. It gives the recipe a hint of earthy nuttiness that’s so delicious.
• If you don’t have cream of mushroom soup, you can use literally any other “cream of” soup in its place!

Storage Instructions

You can keep any leftovers in the fridge for up to 3 days in an airtight container.

When you need to reheat it, I recommend putting it in the oven and warming it through.

If you don’t want to wait, you can just pop it in the microwave.

Can I Freeze?

Yes, you can totally freeze this one-pot chicken stuffing.

Just wait for it to cool completely before placing it in freezer-safe containers or Ziploc bags.

The recipe will be safe to eat for up to 3 months.

Delicious Dinner Recipes

• Chicken Pot Pie
• Crockpot Cranberry Pecan Stuffing
• One-Pot Unstuffed Pepper Pasta
• One-Pot Chicken Cacciatore
• One-Pot Chicken Burrito Bowl

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