Dolly’s Chicken and Stuffing Casserole

WANT TO SAVE THIS RECIPE?

There’s something about Dolly’s Chicken and Stuffing Casserole that feels like coming home. Maybe it’s the buttery aroma that drifts through the kitchen while it bakes. Or the way every bite hits that perfect balance of creamy, savory, and cozy. Whatever it is, this dish has Southern comfort written all over it simple ingredients, no fuss, and all heart.

This casserole is made for the nights you don’t want to overthink dinner but still crave something that feels special. Think rotisserie chicken, a creamy base that hugs every bite, and a crisp golden stuffing on top that practically crackles when you scoop into it. It’s the kind of meal that doesn’t just fill you up—it slows the day down, just for a moment.

Ingredients

• 2–3 cups shredded cooked chicken (rotisserie or baked)
• 1 can (10.5 oz) cream of chicken soup
• ½ cup sour cream or mayonnaise
• ¼ cup chicken broth
• 1 box (6 oz) stuffing mix (herb or cornbread style)
• 2 tablespoons melted butter
• Salt and pepper, to taste

Optional Add-Ins:

• 1 cup steamed veggies (peas, carrots, or green beans)
• ½ cup shredded cheddar or Monterey Jack for extra richness

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix the creamy base: In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until smooth and well blended.
3. Spread the base: Pour the mixture evenly into your prepared dish, smoothing it out into a gentle layer.
4. Prepare the stuffing: Make the stuffing according to package directions, but reduce the water or broth by about 25%. This helps it stay fluffy and crisp instead of soggy.
5. Layer the topping: Spoon the stuffing gently over the creamy chicken layer—don’t press it down. Drizzle melted butter evenly on top for that golden crunch.
6. Bake uncovered for 35–40 minutes, until the edges bubble and the top is lightly browned.
7. Cool and serve: Let the casserole rest for 10 minutes before serving. The filling sets slightly as it cools, giving you perfect scoops every time.

Tips & Tricks

• For the crispiest top: Use a wide baking dish so the stuffing has room to breathe.
• Avoid sogginess: Don’t add extra broth to the stuffing—the creamy filling already provides plenty of moisture.
• Boost the flavor: Add a dash of poultry seasoning or fresh thyme to the creamy base.
• Need it fast? Rotisserie chicken saves you 30 minutes and adds instant flavor.

Common Question: Why does my stuffing turn soggy?

That’s usually from too much liquid or covering the dish while baking. Always bake uncovered and reduce the stuffing liquid slightly—your oven will do the rest.

Variations & Substitutions

Cornbread Twist

Swap traditional stuffing for cornbread stuffing and toss in sautéed onions, celery, and a pinch of sage. It gives the casserole a sweet-savory, Southern flair that pairs beautifully with cranberry sauce.

Gluten-Free Version

Use gluten-free stuffing and make your own cream of chicken soup with cornstarch as a thickener.

Low-Sodium Option

Use no-salt-added broth and low-sodium soup. Add flavor back with garlic powder, thyme, or cracked pepper instead of salt.

Dairy-Free Adaptation

Replace sour cream with unsweetened coconut yogurt or cashew cream, and use a dairy-free condensed soup alternative.

Variation	Swap	Flavor
Cornbread Style	Cornbread stuffing, sage, celery	Sweet & savory
Gluten-Free	GF stuffing, homemade soup	Classic but safe
Low-Sodium	No-salt broth & soup	Mild, herb-forward
Dairy-Free	Coconut yogurt, non-dairy soup	Creamy, light

Make-Ahead, Freezing & Reheating

To Make Ahead:
Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, bring to room temperature for 20 minutes, then bake as usual.

Freezer-Friendly Version:

• Wrap tightly in foil and freeze for up to 2 months.
• Thaw overnight in the fridge before baking.
• Bake uncovered at 350°F for 40–45 minutes.

Reheating Leftovers:

• Oven: 325°F for 15–20 minutes, loosely covered.
• Microwave: Add a spoonful of broth and heat in 1-minute intervals under a damp paper towel to retain moisture.

Perfect Pairings

Serve Dolly’s Chicken and Stuffing Casserole with:

Side Dish	Why It Works
Green beans with butter	Adds a fresh, crisp balance
Roasted carrots	Sweetness complements the savory filling
Cranberry salad	Bright, tangy contrast
Buttermilk biscuits	Perfect for scooping up every last bit

Drink Pairings:

• Chilled lemon iced tea for a bright contrast
• Sparkling water with citrus for a lighter meal
• A glass of Chardonnay if you want something indulgent

Reader-Favorite Twists

• “I add a layer of shredded cheese under the stuffing—melts beautifully.”
• “We swapped in turkey after Thanksgiving. Added cranberries and pecans—amazing!”
• “My husband said it’s better than his mom’s. I’ll take that as a win.”

Real people, real tweaks—because the best comfort food always evolves with the kitchen it’s made in.

FAQs

Can I use raw chicken instead of cooked?

You can, but it’s not ideal. Raw chicken releases extra moisture, making the stuffing soggy. If you must, dice it small and bake 10–15 minutes longer until it reaches 165°F.

How can I tell when it’s done?

Look for bubbling edges, a golden-brown top, and a firm (not jiggly) center. Steam should rise when you scoop into it.

Can I make it the night before?

Yes. Assemble, cover, and refrigerate for up to 24 hours. Add 5 extra minutes to bake time if chilled.

How do I keep the top crispy when reheating?

Reheat uncovered or under the broiler for 2–3 minutes at the end.

Can I use cornbread stuffing?

Absolutely! Just make sure it’s a bit dry before mixing so it holds up during baking.

Nutrition Information (Estimated)

Nutrient	Amount (per serving)
Calories	410 kcal
Protein	27 g
Fat	22 g
Carbohydrates	28 g
Sodium	780 mg

(Values may vary depending on ingredients and portion size.)

Dolly’s Chicken and Stuffing Casserole isn’t just another family dinner, it’s the kind of dish that makes a kitchen feel alive. It’s familiar yet special, practical yet deeply comforting. Whether you serve it on a rainy Tuesday or at a holiday table surrounded by family, it always tastes like love wrapped in buttery crumbs.

So go ahead, make it once, and chances are you’ll be adding it to your personal comfort food hall of fame. And if you put your own spin on it? That’s exactly what Dolly would do.

Try it tonight, then tell me your twist—I can’t wait to see what your version becomes.

WANT TO SAVE THIS RECIPE?