Dolly’s Chicken and Stuffing Casserole
A warm, bubbling casserole fresh from the oven—golden, crisped stuffing on top, tender shredded chicken whipped into a creamy, savory base—it’s the kind of dish that smells like home and tastes like a hug. The first forkful gives you a contrast of textures: a crunchy top, pillowy bread inside the stuffing, and moist, seasoned chicken beneath. Comforting, nostalgic, and quietly celebratory, Dolly’s Chicken and Stuffing Casserole is the recipe that turns an ordinary weeknight into something memorable.
This casserole is perfect for cozy family dinners, potlucks, or when you need an easy one-dish meal that feeds a crowd. It reheats beautifully for weekday lunches, and it’s also a natural for holiday leftovers—think turkey swaps in the fall. If you’re exploring casseroles beyond the classics, you might enjoy pairing techniques from other comfort casseroles like this mac-and-cheese meatloaf casserole for inspiration.
Dish Snapshot
- Prep Time: 15 minutes (plus pre-cooked chicken time)
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 6
- Difficulty Level: Easy — great for beginner cooks and busy weeknights
Nutrition Highlights
Estimated nutrition per serving (based on 6 servings)
- Calories: ~343 kcal
- Protein: ~25 g
- Carbohydrates: ~29 g
- Fat: ~14 g
- Fiber: ~2 g
- Sodium: Moderate to high (varies with brands of soup and stuffing)
Notes on accuracy: These values are estimates calculated from standard entries in USDA FoodData Central (chicken breast, condensed cream soup, sour cream, dry stuffing mix, and butter) and typical product nutrition labels. For personalized dietary advice or exact nutrient calculations based on the specific brands you use, refer to USDA FoodData Central or consult a registered dietitian. (Sources: USDA FoodData Central; general health context from Mayo Clinic recommendations on balanced plate composition.)
Why You’ll Love It
This casserole wins on three fronts:
- Flavor & Aroma: The rich cream-of-chicken base creates a savory, slightly nostalgic flavor while baking releases a warm, homey aroma that fills the kitchen.
- Texture Contrast: The crisp, buttery stuffing topping against moist shredded chicken delivers satisfying mouthfeel in every bite.
- Ease and Versatility: With pantry-friendly ingredients and minimal active prep time, it’s a quick, crowd-pleasing option that doubles as an excellent make-ahead dish for gatherings or busy nights.
Step-by-Step Instructions
Ingredients
- 2–3 cups shredded cooked chicken (about 2–3 cups; use roasted or rotisserie)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream (or mayonnaise, if you prefer)
- 1/4 cup chicken broth
- 1 box (6 oz) stuffing mix (dry)
- 2 tablespoons melted butter
- Salt and pepper to taste
Optional ingredients and substitutions
- Vegetables: 1 cup frozen peas and carrots or a cup of sautéed mushrooms for more veg.
- Cheese: 1 cup shredded sharp cheddar folded into the chicken mixture for extra richness.
- Lighter options: Use low-fat sour cream and reduced-sodium soup/stock to lower calories and sodium.
- Gluten-free: Swap to a certified gluten-free stuffing mix or use crushed gluten-free crackers as topping.
- Herb boost: Add 1–2 teaspoons dried thyme or 1 tablespoon chopped fresh parsley.
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, condensed cream of chicken soup, sour cream (or mayo), and chicken broth. Stir until smooth and evenly mixed. Season lightly with salt and pepper.
- Spread the chicken mixture evenly in the prepared dish.
- Prepare the stuffing mix according to package instructions, using slightly less water than directed so it’s a bit drier (this helps create a crisp topping).
- Spoon the prepared stuffing evenly over the chicken mixture and drizzle with the melted butter.
- Bake uncovered for 35–40 minutes, until the top is golden brown and the edges are bubbling.
- Remove from the oven and let rest for 10 minutes before serving to set and make slicing easier.
Practical tips
- Avoid overmixing the chicken filling; gentle folding keeps the chicken tender and slightly chunky rather than pasty.
- If the stuffing browns too quickly, tent loosely with foil halfway through baking.
- Check doneness by ensuring filling is hot and bubbling around the edges and internal temperature reaches 165°F if using a thermometer.
(If you’re experimenting with breakfast-style casseroles, some of the layering and timing tips are similar to those used in this savory biscuits-and-gravy breakfast casserole.)
Best Pairings
- Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
- Steamed green beans or roasted Brussels sprouts make a hearty, colorful side.
- For a cozy beverage pairing, try iced tea, a light beer, or a warm mug of herbal tea.
- Leftovers are delicious when reheated and topped with a pat of butter or extra shredded cheese.
Keeping it Fresh
- Room temperature: Do not leave the casserole out more than 2 hours (USDA food safety guideline).
- Refrigerator: Store covered in an airtight container for 3–4 days.
- Freezer: Freeze tightly wrapped or in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm individual portions in a microwave (2–3 minutes, stirring midway) or reheat a casserole dish at 350°F until hot throughout (about 20–30 minutes if cold).
Chef’s Advice
- Use good-quality cooked chicken: rotisserie chicken adds flavor and saves time.
- Slightly under-moist stuffing yields a better crisp top—avoid making it too wet.
- Season in layers: taste the filling before baking and adjust salt/pepper; remember packaged soups and stuffing can be high in sodium.
- For ultimate texture, mix in a handful of panko crumbs with the melted butter before spooning over the stuffing for extra crunch.
Creative Twists
- Cheesy Herb Bake: Stir 1 cup shredded Gruyère or sharp cheddar into the chicken mixture and add 1 tablespoon chopped fresh thyme. Top with panko mixed with melted butter for a decadent crust.
- Gluten-Free & Veggie: Use gluten-free stuffing or seasoned almond flour topping, and fold in 1–2 cups roasted butternut squash and sautéed mushrooms for added fiber and color.
- Lighter Lemon-Thyme Version: Swap sour cream for plain Greek yogurt, use reduced-sodium soup and stock, and add the zest of one lemon and 1 teaspoon dried thyme for a brighter profile.
All Your Questions Answered
Q: Can I make this ahead of time?
A: Yes—assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from chilled.
Q: My casserole was dry—how do I fix that?
A: Next time use slightly more chicken broth (up to 1/3 cup) or add 1/4 cup of sour cream to the filling. When reheating, cover and add a splash of broth or milk.
Q: Can I use leftover turkey instead of chicken?
A: Absolutely—leftover turkey is a classic swap and works beautifully here.
Q: How can I reduce the sodium?
A: Choose low-sodium or reduced-sodium condensed soup and stuffing mix, use low-sodium chicken broth, and skip added salt until after tasting the mixed filling.
Conclusion
Dolly’s Chicken and Stuffing Casserole is humble comfort food at its best: simple to assemble, crowd-pleasing, and endlessly adaptable. Try it for family dinners, bring it to your next potluck, or rework it into a lighter or gluten-free version that still delivers on flavor and texture. If you’d like other casserole ideas to pair with Dolly’s approach, check out this classic take from The Country Cook’s chicken and stuffing casserole and a saved version of Dolly’s dish on Cooked’s Dolly’s Chicken And Stuffing Casserole.
Give the recipe a try, leave a comment with your favorite variation, and share a photo—I love seeing how readers make these dishes their own.
Print
Dolly’s Chicken and Stuffing Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: None specified
Description
A warm, bubbling casserole with golden, crisped stuffing on top and tender shredded chicken in a creamy base, perfect for family dinners or potlucks.
Ingredients
- 2–3 cups shredded cooked chicken (about 2–3 cups; use roasted or rotisserie)
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream (or mayonnaise)
- 1/4 cup chicken broth
- 1 box (6 oz) stuffing mix (dry)
- 2 tablespoons melted butter
- Salt and pepper to taste
- Optional: 1 cup frozen peas and carrots or sautéed mushrooms
- Optional: 1 cup shredded sharp cheddar
- Optional: 1–2 teaspoons dried thyme or 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, condensed cream of chicken soup, sour cream (or mayo), and chicken broth. Stir until smooth and evenly mixed. Season lightly with salt and pepper.
- Spread the chicken mixture evenly in the prepared dish.
- Prepare the stuffing mix according to package instructions, using slightly less water for a drier consistency.
- Spoon the prepared stuffing evenly over the chicken mixture and drizzle with melted butter.
- Bake uncovered for 35–40 minutes, until the top is golden brown and the edges are bubbling.
- Let rest for 10 minutes before serving.
Notes
Great for beginner cooks, this easy casserole is perfect for busy weeknights and easily reheats for lunches.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
