STOVE TOP Easy Cheesy Chicken Bake - Kraft Recipes Top
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STOVE TOP Easy Cheesy Chicken Bake

Prep Time
10
min.
Total Time
40
min.
Servings

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.

Substitute

Prepare using fresh broccoli florets.

Servings

  • 6 servings, about 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, about 1-1/3 cups each
AMOUNT PER SERVING
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 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 5 out of 5 by from Here is a different variation - use whole chicken breats and cover each with a slice of swiss... Here is a different variation - use whole chicken breats and cover each with a slice of swiss cheese, use 1 can cream of chicken soup and 1 can cream of mushroom soup and mix them together, and pour over chicken. Sprinkle one bag of frozen green beans over soup mixture and then sprinkle a bag of Stove Top Stuffing (not prepared) over green beans, cover with foil and bake at 350 for 1 hour
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 hour...it made a nice crisp topping. Can't wait to make it again.
Date published: 2007-11-09
Rated 5 out of 5 by from My family LOVES this recipe. My family LOVES this recipe. I like to use left over turkey and stuffing at Thanksgiving to make this. I have made it exactly how the recipe suggests and it was WONDERFUL. Now I make a low fat version using low fat cream of chicken, reduced fat cheese, no butter in the stuffing and 1% milk. It saves almost 200 calories and doesn't taste different AT ALL. Trust me...if it did my husband would tell me, lol. YUM!!!
Date published: 2012-12-04
Rated 4 out of 5 by from This recipe was fast and easy to make. This recipe was fast and easy to make. I wasn't sure whether the chicken should be cooked or not when mixing it in, so I made sure the chunks of raw chicken were small and would cook in the time given since it was 400 and for 40 min. But I decided to jazz it up with french fried onions (the kind in the can) and the recipe was great! The onions add extra crunch and flavor and work perfectly with the stuffing!
Date published: 2007-04-28
Rated 5 out of 5 by from For a quick weeknight dinner, this was great. For a quick weeknight dinner, this was great. Put it in the oven to bake while doing other stuff around the house, ready when we were ready to eat. Hot, tasty, fast. Made with fresh broccoli so prep time was a little longer, but baking time left the pieces firm but still tender. Husband wanted to eat it all that night - tried putting leftovers 'in his belly' instead of in a container for the fridge! :)
Date published: 2010-11-17
Rated 5 out of 5 by from I thought this recipe was very good and I will make this again. I thought this recipe was very good and I will make this again. I did do some things differently. First off, I used rotisserie chicken from the grocery store that was already cooked, I used Betty Crocker homestyle stuffing (turkey), Campbell's Cream of Chicken Soup Healthy Request, Lactaid skim milk, Kraft 2% milk sharp cheddar cheese that I shredded myself. In addition, I added some diced yellow onion that I did not precook and some frozen peas. After I thawed the broccoli and peas in the microwave, I added a little butter and salt to them and then added to the chicken and added the rest of ingredients. I also made a smaller portion of this so I sprayed Pam in a 3 inch deep by 22 inch round casserole dish. I only had to cook this for about 20-25 minutes when it became bubbly. It smelled so good while it was baking and it tasted very good! I will definitely make this again.
Date published: 2014-06-17
Rated 5 out of 5 by from I have made this several times over the last 2-3 years and we always love it. I have made this several times over the last 2-3 years and we always love it. After reading some of these comments, I would like to share what I have done to "improve" the recipe. I use Cream of Mushroom soup, Savory Herb Stove Top stuffing, and Velveeta (NOT low-fat). The low fat Velveeta tends to get a little more watery and take away the creamy texture needed for this dish. Very good dish!!
Date published: 2007-10-17
Rated 5 out of 5 by from I was going to make my usual chicken rice casserole but realized last minute I was missing an... I was going to make my usual chicken rice casserole but realized last minute I was missing an ingredient and made this on a whim instead (recipe was on back of stuffing box). I followed the recipe except I used fresh steamed broccoli (about one large head), and I also sauteed the chicken first in butter, and seasoned with salt & pepper. I also used whole wheat chicken Stove Top stuffing - that's where I found the recipe. My husband kept going on and on about it, and how good the broccoli tasted with the cheese "sauce" that it had made while baking (I also grated the cheddar since I only had block cheese). He is usually not much of a casserole person. I also agreed it was very good. I have tried other stuffing/chicken bake recipes and thought they were just so-so but I will definitely make this one again. I may even use it as my new recipe to take to others who have moved, had baby, etc.
Date published: 2011-12-15
Rated 3 out of 5 by from The recipe on the back of the Stove Top Chicken Stuffing box for Easy Bake Chicken is essentially... The recipe on the back of the Stove Top Chicken Stuffing box for Easy Bake Chicken is essentially the same but with much better.instructions. If the chicken is thawed (not frozen) and placed on the bottom of the casserole dish on top of some dry stuffing, it will definitely cook at 400 degrees in about 30 minutes. Mixing the chicken with the other ingredients slows down the cooking process.
Date published: 2007-03-20
Rated 5 out of 5 by from I used 2 cans cream of chicken and shredded cheddar instead of the processed velveeta and it was... I used 2 cans cream of chicken and shredded cheddar instead of the processed velveeta and it was awesome! My husband even ate the leftovers the next day before I could get any! I made it a couple of months ago and am doing it again tonight. It's a nice healthier way to do a casserole. You find yourself really WANTING to make it with all the other comfort foods you're used to!
Date published: 2007-03-28
Rated 4 out of 5 by from Its quick, simply, and good. Its quick, simply, and good. (just throw it in the oven and cont. doing other work while its cooking)Although it said 30 minutes, I had to cook it about 45 minutes. Also I did a variation of: added some garlic powder and grill seasoning to the chicken. Add added 1/3 cup of sour cream to the cream of chicken. So give that a try next time. Plus I will totally fix it again.
Date published: 2007-11-02
Rated 4 out of 5 by from Delicious. Delicious. My daughter went back for seconds. She is typically NOT a veggie eater, but liked the broccoli mixed in this recipe. I used fresh broccoli along with Cream of Chicken Savory Herb Soup. When I make this recipe again, I will definately add some sour cream and use a family size can of soup. I like "creamy" casseroles. Otherwise, this recipe is great!
Date published: 2011-03-13
Rated 1 out of 5 by from my only comment would be after reading the other comments that why would you not say to cook the... my only comment would be after reading the other comments that why would you not say to cook the chicken before you mix it with the veggies? This would have made me very angry if I would have followed the instructions...after all there are alot of right brained people in the world and I am one of them...I will try it but I will cook the chicken first...
Date published: 2007-03-25
Rated 4 out of 5 by from This recipie was very good, I must admit I was suprised. This recipie was very good, I must admit I was suprised. I also added sour cream,just a little and extra cheese. I didnt think that it was to watery, just right, I added the stove top about halfway into it so it would get to crunchy and would allow to cook chicken better...I think anyway!! Definitely will have often, my 4yr old ate a lot,seconds too!!
Date published: 2006-11-25
Rated 2 out of 5 by from This was more on the yucky side than the yummy side, if you ask anyone in my family. This was more on the yucky side than the yummy side, if you ask anyone in my family. Just something about the various consistencies mixed together in this casserole was... not the most enjoyable. I'm sure it could somehow be modified so that it was more casserole-y and less hard-chunks-in-chicken juice-topped-with-crumbs, but until then... ick.
Date published: 2007-07-19
Rated 4 out of 5 by from My family loved this recipe. My family loved this recipe. I used sour cream instead of milk, and used a package of frozen mixed veggies for variety. I thought it needed salt and pepper, and will add it next time, and there was some water left in the pan when it was served. I will try baking it longer next time. It's a great dish for kids, but a little bland for my taste.
Date published: 2006-11-29
Rated 5 out of 5 by from This is great, although I make it completely different! This is great, although I make it completely different! I used to use chicken, but found that I liked it better without chicken. Also, instead of broccoli florets, I used a frozen mixed vergetables...but other than that, it's great. I let cook only about 20 minutes b/c without the chicken, that's all it takes. Love it, love it, love it!
Date published: 2007-05-15
Rated 4 out of 5 by from I made this recipe when I was looking for something easy and quick to make for dinner. I made this recipe when I was looking for something easy and quick to make for dinner. I didn't have any cream of chicken soup so I used cream of mushroom soup. It turned out just fine. I definately will make it again. I warmed it up for two more meals and it still tasted good. In my estimation, you won't go wrong with this recipe.
Date published: 2007-03-28
Rated 4 out of 5 by from this tasted very good. this tasted very good. my family enjoyed it. i didn't pre cook the chicken but it did need an extra 5-10 to completely cook through. for my particular taste i would add just a touch of seasoning or at least salt and pepper to the chicken before adding to the dish. The chicken was very juicy and every thing did taste good.
Date published: 2007-04-29
Rated 5 out of 5 by from Big surprise! Big surprise! I was worried that it wasn't going to turn out right but there were NO leftovers. I cooked the chicken in garlic/salt/pepper first then added different cheeses since I didn't have a lot of cheddar on hand. Added some italian seasoning right before I baked everything. This will be a regular meal now - very yummy.
Date published: 2012-11-10
Rated 5 out of 5 by from My daughter and I loved this recipe. My daughter and I loved this recipe. To "save pennies," I used boneless and skinless chicken thighs, and since my daughter cannot digest broccoli, I substituted french style green beans. Will definately make this again. Also, we had the leftovers the next night and the Stove Top was just as crunchy after being microwaved.
Date published: 2008-04-12
Rated 5 out of 5 by from My husband and I LOVED this recipe! My husband and I LOVED this recipe! I made a few changes though...I chopped my chicken and seasoned it with garlic and black pepper to give it more flavor, I used canned French cut green beans, and used extra cheese (because we love cheese!) With these small adjustments, it was fantastic! I'm making it again tonight!
Date published: 2012-10-22
Rated 5 out of 5 by from Great recipe! Great recipe!! I boiled my chicken breasts first and I used creme of chicken & creme of mushroom soup and a little extra milk. My picky eater ate it all so I will definitely make it again. I did prepare my stuffing first and added at the beginning, but will wait next time because the stuffing was overcooked.
Date published: 2007-03-22
Rated 5 out of 5 by from I made this for my boyfriend and I to take to work for lunch/dinner and didn't actually eat it... I made this for my boyfriend and I to take to work for lunch/dinner and didn't actually eat it fresh. It was DELICIOUS even as a leftover so I am excited to make it again and eat it straight out of the oven. I was told to add it to my "resume" of meals to make and to put it towards the top! A new favorite!!!
Date published: 2010-11-24
Rated 5 out of 5 by from My family loves this recipe! My family loves this recipe! To speed things up, I put fresh broccoli (not frozen) in the microwave for 5 minutes while I am preparing the other ingredients, and I use the already cooked chicken strip packages, this cuts down on the bake time! I also added French's onions on top of the stuffing, It was fab.
Date published: 2006-12-01
Rated 4 out of 5 by from My husband always has something to say about my food. My husband always has something to say about my food. He actually ate it without a word said! I was thinking we'd have leftovers but we didn't! I did season the chicken with some cracked blacked pepper and some seafood/cajun seasoning. Very yummy!! Next time I may add more veggies to stretch it out more!
Date published: 2009-10-22
Rated 4 out of 5 by from This was good, nice flavor. This was good, nice flavor. Our only problem with it was that the chicken and broccoli takes a lot longer to cook than what the recipe calls for. I would cook it at least 45 minutes, not 30. We had to put it back in the oven to get the chicken completley cooked. I would also add more cheese next time.
Date published: 2007-10-05
Rated 5 out of 5 by from Another of my favorite of my family. Another of my favorite of my family. I've used everything from fresh to frozen to cooked chicken, every different veggie you can think of and it always turns out perfect. I cook mine almost an hour so it's really baked together. So easy to make and have shared the recipe w/my mother and sister.
Date published: 2007-12-27
Rated 5 out of 5 by from My family and I all love this recipe! My family and I all love this recipe! It will definitely be a common meal in our house. It was so easy and it did only take about 30 min in my oven. I actually doubled the recipe to be sure I'd have enough-so glad I did since it was a big hit! I have also told friends and family about it.
Date published: 2007-01-30
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