This oven-baked 5-ingredient Amish-style stuffing chicken is the kind of cozy, no-fuss casserole that fits right into a busy weeknight. It leans on a box of store-bought stuffing mix—something you’d absolutely find in many modern Amish and Midwestern kitchens—plus just three simple pantry ingredients to transform plain chicken tenderloins into a comforting, herb-scented bake. Everything happens right in a casserole dish: you lay in the raw chicken, sprinkle on the dry stuffing mix and the remaining ingredients, and let the oven do the rest. It’s practical, budget-friendly, and the sort of dish you’ll find yourself craving every single week.
Serve this stuffing chicken hot, straight from the casserole dish, with something fresh and something green alongside. A simple green salad with a tangy vinaigrette or steamed green beans balances the richness nicely. Buttered peas, roasted carrots, or a tray of sheet-pan broccoli all work well. If you’d like to stretch the meal, spoon the chicken and stuffing over a bed of fluffy mashed potatoes or alongside buttered egg noodles. A tart apple salad or applesauce on the side nods to classic Amish table flavors and adds a bit of sweetness to the plate.
5-Ingredient Amish Stuffing Chicken BakeServings: 4
Ingredients
1 1/2 pounds raw chicken tenderloins
1 (6-ounce) box dry seasoned stuffing mix (any brand, poultry or herb flavor)
1 (10.5-ounce) can condensed cream of chicken soup
1 cup low-sodium chicken broth
4 tablespoons unsalted butter, melted, plus more for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter to help prevent sticking and make cleanup easier.
Arrange the raw chicken tenderloins in a single layer in the prepared casserole dish. If any pieces are very thick, tuck the thinner ends under so they cook more evenly.
Sprinkle the dry boxed stuffing mix evenly over the raw chicken tenderloins. Aim to cover the chicken in a fairly even layer so every bite gets some of that seasoned, toasty topping.
In a medium bowl, whisk together the condensed cream of chicken soup and the chicken broth until smooth and well combined. This mixture will moisten the stuffing and keep the chicken tender as it bakes.
Slowly pour the soup and broth mixture evenly over the stuffing and chicken, trying to cover as much of the dry stuffing as possible so it can soak up the liquid.
Drizzle the melted butter evenly over the top of the casserole. The butter helps the stuffing brown and adds a rich, cozy flavor reminiscent of traditional Amish and Midwestern casseroles.
Cover the casserole dish tightly with foil and bake in the preheated oven for 25 minutes. This covered time allows the chicken to cook through gently and the stuffing to absorb the liquid.
Remove the foil and continue baking for another 15 to 20 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest piece registers 165°F / 74°C) and the stuffing on top is lightly browned and crisp around the edges.
Let the casserole rest for 5 to 10 minutes before serving. This brief rest allows the juices to settle so the stuffing isn’t soupy and the chicken stays moist when you scoop it out.
Variations & Tips
For a creamier version, replace 1/2 cup of the chicken broth with whole milk or half-and-half, whisking it into the soup before pouring over the stuffing. To add vegetables directly to the bake, scatter 1 to 1 1/2 cups of frozen mixed vegetables or frozen peas over the raw chicken before sprinkling on the stuffing mix; they’ll steam and soften under the topping. If you prefer a little tang, stir 1/4 cup sour cream into the soup and broth mixture for a richer, slightly sharper sauce. For more pronounced Amish-style flavor, choose a traditional herb or poultry-seasoned stuffing mix and add a pinch of dried sage or thyme to the soup mixture. You can also substitute cream of mushroom or cream of celery soup for a different flavor profile. If using chicken breasts instead of tenderloins, cut them into strips or smaller chunks so they cook at the same rate as the stuffing. Food safety tips: Always start with fully thawed chicken; baking from frozen can cause uneven cooking and unsafe internal temperatures. Use a thermometer to ensure the chicken reaches 165°F (74°C) in the thickest part before serving. Avoid cross-contamination by washing hands, cutting boards, and tools that touch raw chicken before they contact other ingredients. If you have leftovers, cool the casserole quickly, refrigerate within 2 hours, and eat within 3 to 4 days, reheating until the stuffing and chicken are steaming hot throughout.
