Dolly’s Chicken and Stuffing Casserole

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This recipe is one of those cozy, no-fuss casseroles that feels like a warm hug on a busy weeknight. Dolly’s Chicken and Stuffing Casserole layers tender shredded chicken in a creamy base and finishes with a golden stuffing crust — perfect for family dinners, potlucks, or when you want comfort food without fuss. It shines when you have leftover rotisserie chicken or want a quick, reliable meal that stretches to feed a few.

Reasons to try it

This dish is quick to pull together, frugal without feeling cheap, and universally kid-approved. Using a can of cream of chicken soup plus sour cream or mayo keeps the filling rich while the stuffing mix gives you nostalgic, crispy edges without extra prep. It’s excellent for feeding a crowd and for nights when you need a satisfying weeknight dinner with minimal hands-on time.

“Made this on a rainy Tuesday — everyone went back for seconds. So simple, and the top stayed crisp while the inside stayed creamy.” — happy home cook

How this recipe comes together

You’ll combine shredded chicken with a creamy binder, spread it in a baking dish, and top it with prepared stuffing. A drizzle of melted butter before baking gives the crust a golden, buttery finish. The whole casserole bakes uncovered so the edges bubble and the stuffing crisps up. If you like, check out other easy chicken casserole recipes for more inspiration.
easy chicken casserole recipes

Ingredient list

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

Substitutions and tips:

• No rotisserie? Use leftover roasted or poached chicken, or shredded baked chicken breasts.
• Swap Greek yogurt for sour cream for a tangy, lighter option.
• Use low-sodium soup and adjust salt to taste if you’re watching sodium.
• Cornbread stuffing adds a slightly sweeter flavor; traditional stuffing is more savory.

Step-by-step instructions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix the shredded cooked chicken, cream of chicken soup, sour cream or mayonnaise, and chicken broth until smooth and evenly combined. Season with salt and pepper to taste.
3. Spread the chicken mixture in an even layer in the prepared baking dish.
4. Prepare the stuffing mix according to package directions but use slightly less water than called for so the topping isn’t soggy (this keeps it crisp after baking).
5. Spoon the prepared stuffing evenly over the chicken mixture. Drizzle the 2 tablespoons of melted butter across the top to encourage browning.
6. Bake uncovered for 35–40 minutes, until the stuffing is golden and the edges are bubbling.
7. Remove from the oven and let the casserole rest 10 minutes before serving — this helps it set and makes scooping cleaner.

Best ways to enjoy it

Serve this casserole with a bright green salad or simple steamed vegetables to balance the richness. Cranberry chutney or a tangy slaw adds acidity, while roasted root vegetables make for a heartier plate. For texture contrast, top individual portions with chopped toasted pecans or crisp fried onions just before serving. If you want more chicken casserole ideas, this makes a great starting point for creative weeknight menus.
chicken casserole ideas

Storage and reheating tips

• Refrigerate: Cool to room temperature, cover tightly, and store in the fridge for up to 3–4 days.
• Freeze: Portion into airtight containers or freeze the whole casserole for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm individual portions in the microwave until heated through, or bake a portion at 350°F, covered, for 15–20 minutes, uncovering the last 5 minutes to refresh the stuffing crust. If reheating from frozen, bake covered at 350°F until hot (about 45–60 minutes), then uncover to brown.

Pro chef tips

• Don’t over-moisten the stuffing; that’s the key to a crispy top.
• For extra flavor, stir 1/2 teaspoon poultry seasoning or a tablespoon of finely chopped fresh herbs into the chicken mix.
• Use a mandoline or shredder to finely shred chicken if texture matters to you — smaller pieces make a more uniform casserole.
• Letting the casserole rest after baking firms it up and improves portioning.

Creative twists

• Add veggies: Stir in 1 cup frozen peas and carrots or 1 cup steamed broccoli into the chicken mixture for more nutrition.
• Cheesy version: Mix 1 cup shredded cheddar into the filling for a richer casserole and sprinkle a little on the stuffing before baking.
• Spicy kick: Add 1/4–1/2 teaspoon cayenne or a can of diced green chiles for heat and brightness.
• Gluten-free option: Use a gluten-free stuffing mix or crushed gluten-free crackers in place of the box stuffing.

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 a few extra minutes to the bake time if cold from the fridge.

Q: What’s the best chicken to use?
A: Rotisserie chicken is ideal for convenience and flavor, but baked or poached shredded chicken works just as well. Dark meat keeps the filling moister, but white meat is fine if you prefer.

Q: Can I make this dairy-free?
A: Use a dairy-free sour cream or mayo alternative and a dairy-free condensed soup if needed. Check the stuffing mix for dairy ingredients or choose a safe brand.

Conclusion

For another comforting take on the same idea, check out this detailed version at Dolly’s Chicken And Stuffing Casserole – Ultimate Comfort, 1-Pan … and compare notes with the version at Dolly’s Chicken and Stuffing Casserole for more tips and variations.
Dolly’s Chicken And Stuffing Casserole – Ultimate Comfort, 1-Pan …
Dolly’s Chicken and Stuffing Casserole

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