Name: Dolly’s Chicken and Stuffing Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups cooked chicken breast, shredded; 1 box (6 oz) stuffing mix; 1 can (10.5 oz) cream of chicken soup; 1/2 cup sour cream; 1/2 cup milk; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1/2 teaspoon dried parsley; 2 tablespoons unsalted butter, melted; 1/2 cup chicken broth

Jump to Recipe·Print Recipe

I love making Dolly’s Chicken and Stuffing Casserole when I need something warm, creamy, and comforting on the table without spending hours in the kitchen. This cozy dish layers tender shredded chicken with a rich, savory cream sauce and tops it all with buttery stuffing baked until golden. It’s one of those reliable recipes I turn to for busy weeknights or relaxed Sunday dinners with family.

Dolly’s Chicken and Stuffing Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken breast, shredded

1 box (6 oz) stuffing mix

1 can (10.5 oz) cream of chicken soup

½ cup sour cream

½ cup milk

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

½ teaspoon dried parsley

2 tablespoons unsalted butter, melted

½ cup chicken broth

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9x13-inch baking dish.

I spread the shredded chicken evenly across the bottom of the prepared baking dish.

In a medium bowl, I whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and dried parsley until smooth and creamy. I pour this mixture evenly over the chicken layer.

In a separate bowl, I combine the stuffing mix with the melted butter and chicken broth. I stir gently until the stuffing is evenly moistened but not soggy.

I spread the stuffing mixture evenly over the creamy chicken layer.

I cover the dish with foil and bake it for 25 minutes. Then I remove the foil and bake for an additional 10 to 15 minutes, until the top turns golden brown and the casserole is heated through.

I let it rest for about 5 minutes before serving so it sets nicely and is easier to scoop.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Calories: 420 kcal per serving

Servings: 6 servings

Variations

I sometimes add frozen mixed vegetables like peas and carrots to the chicken layer for extra texture and nutrition. When I want a cheesier version, I sprinkle shredded cheddar or mozzarella between the creamy layer and the stuffing. For a little crunch, I mix in a handful of chopped celery or toasted pecans into the stuffing mixture. If I want to switch up the flavor, I use cream of mushroom soup instead of cream of chicken.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When I reheat individual portions, I use the microwave and heat in short intervals, stirring if needed to ensure even warming. If I’m reheating a larger portion, I cover it with foil and warm it in a 325°F oven until heated through. If the casserole looks a little dry, I add a small splash of milk or chicken broth before reheating to bring back the creaminess.

FAQs

Can I use rotisserie chicken?

I often use rotisserie chicken when I want to save time. I shred it and measure out about three cups, and it works perfectly in this recipe.

Can I prepare this casserole ahead of time?

I assemble the casserole up to a day in advance and store it covered in the refrigerator. When I’m ready to bake, I add a few extra minutes to the cooking time since it starts cold.

Can I freeze this casserole?

I freeze it either before or after baking. I wrap it tightly in plastic wrap and foil. When I’m ready to use it, I thaw it overnight in the refrigerator and bake or reheat until hot throughout.

What can I serve with this casserole?

I like serving it with a simple green salad, roasted vegetables, or cranberry sauce to balance the richness.

How do I keep the stuffing from getting too dry?

I make sure the stuffing is well moistened with butter and broth before layering it on top. If needed, I drizzle a little extra broth over the top before baking to keep it soft and flavorful.

Conclusion

I always come back to Dolly’s Chicken and Stuffing Casserole when I want something dependable, comforting, and easy. The creamy chicken filling and golden stuffing topping create a satisfying meal that brings everyone to the table. It’s simple, hearty, and full of homestyle flavor that never goes out of style.

📖 Recipe:

Dolly’s Chicken and Stuffing Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Halal

Print Recipe

Description

A warm and comforting chicken casserole layered with tender shredded chicken, creamy seasoned sauce, and buttery golden stuffing baked to perfection. This hearty dish is perfect for busy weeknights or cozy family dinners.

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Spread the shredded chicken evenly across the bottom of the prepared baking dish.
In a medium bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and dried parsley until smooth. Pour evenly over the chicken.
In a separate bowl, combine the stuffing mix with melted butter and chicken broth. Stir gently until evenly moistened.
Spread the stuffing mixture evenly over the creamy chicken layer.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 to 15 minutes until golden brown and heated through.
Let rest for 5 minutes before serving.