Introduction

Dolly’s Chicken and Stuffing Casserole is a comforting, hearty dish perfect for family dinners. Combining tender shredded chicken with creamy soup and savory stuffing, it’s both easy to make and delightfully satisfying.

A close-up photo of a baked casserole in a dark baking dish, filled with a golden-brown top layer made of crisp bread crumbs and small roasted chicken pieces. The top layer is sprinkled with green parsley and has a toasted texture with some browned, crunchy bits. Beneath the top, you can see soft yellow cheese and sauce mixing with tender chunks of chicken. The dish rests on a white marbled surface with a blurred background to focus on the rich texture and warm colors of the casserole, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2–3 cups shredded cooked chicken (rotisserie or baked)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream or mayonnaise
1/4 cup chicken broth
1 box (6 oz) stuffing mix (traditional or cornbread)
2 tablespoons melted butter
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish to prevent sticking.
Step 2: In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream (or mayonnaise), and chicken broth. Stir well until the mixture is smooth and evenly blended.
Step 3: Spread the creamy chicken mixture evenly into the prepared baking dish.
Step 4: Prepare the stuffing mix according to package directions, but use slightly less water than recommended to keep it from becoming soggy.
Step 5: Spoon the prepared stuffing evenly over the chicken mixture. Drizzle the melted butter over the top to help it brown nicely.
Step 6: Bake the casserole uncovered for 35–40 minutes, until the stuffing is golden and the edges are bubbling.
Step 7: Let the casserole rest for 10 minutes before serving to allow it to set and cool slightly.

Tips & Variations

For extra flavor, add sautéed onions or celery to the creamy chicken mixture before layering.
Use cornbread stuffing for a slightly sweeter, Southern twist.
Leftover turkey works beautifully in place of chicken during the holidays.
Top the casserole with shredded cheese during the last 10 minutes of baking for a melty finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. To maintain crispiness, reheat uncovered in the oven at 350°F.

How to Serve

A close-up of a silver fork holding a bite of a baked dish with three main layers: the top layer is golden brown and crispy with a textured breadcrumb crust garnished with small green herbs; the middle layer consists of tender cooked chicken pieces that are white with a juicy texture; the bottom layer is creamy and light-colored with bits of green herbs mixed in, all set against a blurred background of the same baked dish with a crunchy browned surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh homemade chicken broth instead of canned soup?

Yes, you can substitute homemade chicken broth, but you may need to add a thickener like flour or cornstarch to replicate the creaminess of the soup.

Is it possible to make this casserole ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Dolly’s Chicken and Stuffing Casserole Recipe

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4.9 from 95 reviews

Dolly’s Chicken and Stuffing Casserole is a comforting and easy-to-make baked dish featuring shredded cooked chicken mixed with a creamy blend of cream of chicken soup, sour cream, and chicken broth, topped with a buttery stuffing crust. Perfect for a family dinner, this casserole combines savory flavors with a crispy golden topping that is sure to please.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken Mixture

2–3 cups shredded cooked chicken (rotisserie or baked)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream or mayonnaise
1/4 cup chicken broth

Stuffing Topping

1 box (6 oz) stuffing mix (traditional or cornbread)
2 tablespoons melted butter
Salt and pepper to taste

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
Mix the Creamy Base: In a large bowl, combine the shredded cooked chicken, cream of chicken soup, sour cream (or mayonnaise), and chicken broth. Stir well until the mixture is smooth and evenly incorporated.
Layer the Casserole: Spread the chicken mixture evenly into the prepared baking dish, creating an even base layer for the casserole.
Prepare Stuffing: Prepare the stuffing mix according to the package instructions, using slightly less water than recommended to keep the topping less soggy and crispier after baking.
Add Stuffing on Top: Spoon the prepared stuffing mixture over the chicken layer evenly. Drizzle the melted butter over the stuffing to encourage a golden and crispy crust.
Bake the Casserole: Place the dish uncovered into the preheated oven and bake for 35–40 minutes or until the stuffing on top is golden brown and the edges are bubbling with heat.
Cool and Serve: Remove from the oven and let the casserole rest for about 10 minutes before serving. This allows the layers to set for easier serving and enhances the flavors.

Notes

For a creamier texture, use sour cream instead of mayonnaise.
To make it healthier, opt for low-fat sour cream or reduced-sodium cream of chicken soup.
You can add vegetables like peas or carrots to the chicken mixture for added nutrition and color.
If you prefer a crispier topping, broil the casserole for the last 2–3 minutes, but watch carefully to avoid burning.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken casserole, stuffing casserole, creamy chicken bake, comfort food, easy dinner recipe