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STOVE TOP Easy Cheesy Chicken Bake

Prep Time
Total Time

6 servings, about 1-1/3 cups each

Creamy and cheesy comfort food: This is just about the yummiest thing you can look forward to making in just 40 minutes after a hard day.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package.
  • Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
  • Bake 30 min. or until chicken is done and casserole is heated through.

Special Equipment Needed


Prepare using fresh broccoli florets.


  • 6 servings, about 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, about 1-1/3 cups each
Calories 480
Total fat 23g
Saturated fat 9g
Cholesterol 100mg
Sodium 1100mg
Carbohydrate 30g
Dietary fiber 3g
Sugars 4g
Protein 37g
% Daily Value
Vitamin A 30 %DV
Vitamin C 30 %DV
Calcium 30 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was pretty tasty, and very easy. This was pretty tasty, and very easy. With regards to the chicken: If the recipe intended you to use *cooked* chicken, it would have specifically stated that. I used raw boneless chicken breasts cut up into very small bite-size pieces. I cooked at 400 degrees for 30 minutes uncovered, and the chicken was perfectly white and cooked through all the way, and the stuffing was nicely toasted but not overdone. Make sure you are cutting the chicken up into very small pieces! Also, it helps to make sure you are using only the amount called for (1.5 lbs) and/or are using a large enough baking dish so the chicken pieces aren't all bunched up together.
Date published: 2007-04-28
Rated 5 out of 5 by from This was sooooo GOOD! This was sooooo GOOD! My picky husband ate his entire plate and then asked me if he could have more and we are eating it again tonight for left overs! I read other reviews and changed the recipe just a bit. I added about 1 cup of sourcream, 2 cups of cheese and only used 1/3 cup of milk. I also used cream of chicken/mushroom soup verses the C.O.C. I cooked my chicken before hand with a little olive oil, pepper, garlic and onion powder. I also used 1/2 bag of frozen(thawed)corn and a whole bag of chopped brocolli. I followed the stuffing like the recipe stated, baked it for 30 minutes on 350 and yummy, yummy, yummy not bland at all...this is for sure a recipe keeper!
Date published: 2007-03-23
Rated 4 out of 5 by from This was a great recipe, but I did tweak it a bit. This was a great recipe, but I did tweak it a bit. I added dices onion, chives, gound sage and garlic powder to liven it up and used 1/3 of a cup of milk and 1 cup of sourcream. we like a lot of cheese so i uped it to 2 cups of cheese. Very successful and cooked in 35 minutes. I do reccomment that you make sure you cut you chicken into small pieces to make sure it cooks thoughly. this was a HUGE hit with me an my fiancee and I will absolutely be making this again in the future. And the leftover were enough for both of us to take for lunch the next day!
Date published: 2007-04-03
Rated 5 out of 5 by from This was a fast, delicious recipe! This was a fast, delicious recipe! I made it just tonight. I made it for myself and family. One of which is very hard to please and does not like too many different foods. I used 3 lbs of the chicken, 2 1/2 cups of cheese, 2 cans of cream of mushroom soup instead of the cream of chicken(by mistake it was suppose to be chicken), a 16oz bag of mixed veggies instead of the broccoli, and then topped it all off with a few club crackers!!! Wow! This was awesome!!!! Lots of left overs, but this was great! Will do again!
Date published: 2006-10-05
Rated 5 out of 5 by from I DID NOT COOK THE CHICKEN FIRST and it turned out perfectly in about 35 minutes at 400. I DID NOT COOK THE CHICKEN FIRST and it turned out perfectly in about 35 minutes at 400. I'm guessing that others did not cut the chicken into small enough pieces or did not spread it out in the 9x13 to allow the heat to penetrate and cook properly. My picky 1 year old could not get enough of this recipe! I was wary that it would be bland but it had great flavor made exactly as the recipe stated. Can't wait for the leftovers at lunch today!
Date published: 2007-03-28
Rated 2 out of 5 by from This needs some zipping up. This needs some zipping up. Adding 1/4 tsp curry powder and a tsp or two of lemon juice to the liquids would help it immensely. Easy to assemble doesn't mean it should be bland. I liked the suggested apple dessert. We have liked a faux Waldorf salad made with apples, celery, walnuts, all in bigger chunks with a few raisins with lemon yougert to bind for a lighter taste after similar casseroles. The crunch is good with it.
Date published: 2007-03-20
Rated 5 out of 5 by from I LOVE THIS RECIPE! I LOVE THIS RECIPE!!!!! Tonight was the first time I've ever made it and it was awesome. However I didn't have cheddar cheese so I had to use Colby still was good but I know would of been even better with cheddar! But as we were eating it we were dreaming up things to put in it like Velveeta. Even my daughter who's 3 ( my picky eater) Wanted the broccoli from it and loved it with the cheese and stuffing stuck to it!
Date published: 2007-03-21
Rated 4 out of 5 by from Made this last night and it was great. Made this last night and it was great. Even the 3 and 1/2 year old ate it. I did add somthings to it like others had suggested. I added poultry seasoning to the chicken before I added the veggies ( I used a classic mixed veggie). I also added 1/3 cup sour cream and ground pepper for extra flavor. I also used cornbread stuffing and baked it for 1 made a nice crisp topping. Can't wait to make it again.
Date published: 2007-11-09
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