This baked chicken thigh casserole is one of those cozy, no-fuss dinners that feels like a hug at the end of a long workday. It’s basically juicy chicken thighs tucked under a buttery layer of stuffing mix, all baked together in one pan. Think of it as a shortcut version of a Sunday dinner—comforting like a holiday meal, but easy enough for a Tuesday night. I started making this when I was getting home late from the office and needed something I could throw together in 10–15 minutes, then let the oven do the rest while I answered emails or packed lunches for the next day. It’s the kind of recipe you make when you want real food, minimal dishes, and leftovers that still taste great the next day.
This casserole is pretty hearty on its own, but it shines with a few simple sides. A crisp green salad with a tangy vinaigrette helps balance the richness, and steamed or roasted vegetables—like green beans, broccoli, or carrots—add color and crunch. If you’re feeding big appetites, serve it with mashed potatoes or buttered egg noodles to soak up any extra juices from the chicken. For something lighter, pair it with sliced cucumbers and cherry tomatoes tossed in a little olive oil, salt, and pepper. And if you’re planning for leftovers, this dish reheats well alongside a quick bag of frozen mixed veggies for an easy lunch the next day.
Easy Baked Chicken Thighs Under Stuffing Mix CasseroleServings: 4–6 servings
Ingredients
6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika (optional, for color and flavor)
1 (6-ounce) box seasoned stuffing mix
1 1/2 cups low-sodium chicken broth (or water)
3 tablespoons unsalted butter, melted
1/2 cup sour cream or plain Greek yogurt
1 (10.5-ounce) can cream of chicken soup (or cream of mushroom)
1 small onion, finely chopped (optional but recommended)
1 cup frozen mixed vegetables, thawed (optional, like peas and carrots)
Nonstick cooking spray or a little oil for greasing the casserole dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray or a bit of oil.
Pat the chicken thighs dry with paper towels. This helps the seasoning stick and keeps the chicken from steaming. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Arrange the seasoned chicken thighs in a single layer in the prepared casserole dish, skin side up. They can be snug, but try not to overlap them so they cook evenly.
In a medium bowl, whisk together the cream of chicken soup and sour cream (or Greek yogurt) until smooth. If using, stir in the chopped onion and thawed mixed vegetables.
Spoon this creamy mixture evenly around and over the chicken thighs, trying to keep most of the chicken skin exposed on top so it can brown a bit while baking.
In a separate bowl, add the dry stuffing mix. Pour the chicken broth and melted butter over the stuffing and gently stir until the liquid is mostly absorbed and the stuffing is evenly moistened. It should be damp but not soupy.
Carefully spread the stuffing mixture over and around the chicken thighs, lightly pressing it down so it forms an even layer. It’s okay if some of the chicken skin peeks through—the exposed parts will get nice and golden.
Cover the casserole dish tightly with foil and bake for 30 minutes. This helps the chicken cook through and the stuffing absorb flavor.
After 30 minutes, remove the foil and continue baking for another 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the stuffing is golden and slightly crisp on top.
If you’d like a crisper top, you can broil the casserole for 2–3 minutes at the end—just keep a close eye on it so the stuffing doesn’t burn.
Let the casserole rest for about 5–10 minutes before serving. This gives the juices a chance to settle and makes it easier to scoop out portions without everything falling apart.
Serve warm, making sure each portion gets a chicken thigh and a generous scoop of stuffing from the top.
Variations & Tips
• Veggie boost: Stir extra vegetables into the creamy layer—frozen peas, corn, green beans, or sliced mushrooms all work well. This is a great way to clean out the crisper drawer on a Sunday night.
• Lighter version: Use Greek yogurt instead of sour cream and a reduced-fat cream soup. You can also remove the skin from the chicken thighs before baking for less richness, though you’ll lose some crispiness.
• Extra-crispy top: Sprinkle 1–2 tablespoons of grated Parmesan cheese over the stuffing before baking uncovered. It adds a salty, cheesy crust that feels a little fancy for how little effort it takes.
• Different stuffing flavors: Swap in cornbread stuffing, herb stuffing, or even a savory cranberry stuffing mix, depending on what you find on sale or have in the pantry. Each one gives the casserole a slightly different personality.
• Boneless thighs or breasts: You can use boneless, skinless chicken thighs or breasts—just reduce the covered baking time by about 5–10 minutes and check for doneness earlier, since they cook faster and can dry out if overbaked.
• Make-ahead tip: Assemble the casserole up to the point of adding the stuffing. Cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, add 5–10 extra minutes to the covered baking time since it’s starting from cold. This is perfect for busy weeknights or when you know the next day will be hectic.
• Freezer-friendly: Assemble the casserole fully, cover well, and freeze before baking. Thaw overnight in the fridge, then bake as directed, adding extra time as needed until the chicken is cooked through. It’s a great backup meal to have on hand for those weeks when everything on the calendar hits at once.
