Dolly’s Chicken and Stuffing Casserole Recipe

This creamy, savory Dolly’s Chicken and Stuffing Casserole is made with tender shredded chicken, buttery stuffing, and a rich sauce, ready in just 45 minutes. The stuffing topping bakes into a golden, crispy crust that perfectly contrasts with the tender filling underneath. I love how this dish delivers comforting Southern flavors with barely any effort.

Why This Classic Works

There is a reason this casserole has become a viral favorite for busy families and comfort food lovers alike. The combination of condensed soup and sour cream creates a sauce that stays rich and velvety without curdling in the oven. I was surprised by how much flavor the simple addition of onion and garlic powder adds to the base, transforming pantry staples into something that tastes homemade.

Using a boxed stuffing mix might feel like a shortcut, but it provides the perfect texture contrast that a homemade topping often lacks. I learned that tossing the stuffing with melted butter before baking ensures every crumb gets crispy rather than drying out. It is the kind of forgiving, hearty meal that tastes like you spent hours in the kitchen, even though it comes together in minutes.

Dolly’s Chicken and Stuffing Casserole Ingredients

• 4 cups cooked chicken, shredded (rotisserie works best)
• 1 box (6 oz) stuffing mix (chicken or savory herb flavor)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1 cup chicken broth, divided
• 1/2 cup unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp salt (optional, as the soup is salty)

How To Make Dolly’s Chicken and Stuffing Casserole

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
2. Make the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, 1/2 cup of the chicken broth, garlic powder, onion powder, and pepper until smooth.
3. Combine Chicken: Fold the shredded chicken into the soup mixture until every piece is well coated. Spread this mixture evenly across the bottom of your prepared baking dish.
4. Prepare the Topping: In a separate medium bowl, combine the dry stuffing mix with the melted butter and the remaining 1/2 cup of chicken broth. Toss gently with a fork until the crumbs are moistened but not soggy.
5. Assemble and Bake: Sprinkle the stuffing mixture evenly over the chicken layer. Bake uncovered for 35 to 40 minutes, or until the sauce is bubbling around the edges and the top is golden brown.

Recipe Tips

• Use Rotisserie Chicken: For the best texture and flavor, use a store-bought rotisserie chicken. It is more tender than boiled chicken breast and saves you about 20 minutes of prep time.
• Don’t Skip the Butter: The melted butter is essential for the stuffing layer. Without it, the breadcrumbs can dry out in the oven instead of becoming crisp and golden.
• Check the Salt: Canned soups and stuffing mixes can be high in sodium. Taste your sauce before adding extra salt, or opt for low-sodium broth to keep the flavors balanced.
• Broth Control: If you like a softer stuffing, add an extra splash of broth to the topping mixture. For a crunchier top, stick to the recipe measurements.

What To Serve With Dolly’s Chicken and Stuffing Casserole

Since this casserole is rich and carb-heavy, I like to serve it with a bright, fresh green vegetable like steamed green beans or roasted asparagus. A simple garden salad with a vinaigrette dressing also cuts through the creaminess perfectly. For a true Southern feast, a side of cranberry sauce complements the savory stuffing flavors beautifully.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or place the casserole back in the oven at 350°F covered with foil to keep the chicken moist. You can freeze the baked casserole for up to 2 months, but the stuffing topping may lose some crispness upon reheating.

FAQs

Can I use raw chicken for this recipe?
No, you should use cooked chicken. If you use raw chicken, it will release too much water while cooking, making the stuffing soggy and the sauce thin. Poach or bake your chicken breasts first if you don’t have rotisserie chicken.

Can I make this ahead of time?
Yes, you can assemble the chicken layer and the stuffing layer separately up to a day in advance. Store them in the fridge and combine them just before baking so the stuffing doesn’t get mushy.

What if I don’t like cream of chicken soup?
You can substitute cream of mushroom or cream of celery soup. For a homemade version, make a thick white sauce (béchamel) seasoned with poultry herbs and chicken bouillon.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 28g
• Protein: 26g

Try More Recipes:

• Chicken Pot Pie Casserole with Biscuits Recipe
• Chicken Pot Pie Bubble Up Biscuit Casserole Recipe
• Creamy Chicken Pot Pie Pasta Casserole Recipe

Dolly’s Chicken and Stuffing Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Dolly’s Chicken and Stuffing Casserole features creamy shredded chicken, savory herb stuffing, and a buttery golden crust in just 45 minutes. This comforting recipe uses simple ingredients like rotisserie chicken and sour cream for an effortless weeknight dinner.

Ingredients

• 4 cups cooked chicken, shredded (rotisserie works best)

• 1 box (6 oz) stuffing mix (chicken or savory herb flavor)

• 1 can (10.5 oz) cream of chicken soup

• 1/2 cup sour cream

• 1 cup chicken broth, divided

• 1/2 cup unsalted butter, melted

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• 1/4 tsp salt (optional)

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
• In a large mixing bowl, whisk together the cream of chicken soup, sour cream, 1/2 cup of the chicken broth, garlic powder, onion powder, and pepper until smooth.
• Fold the shredded chicken into the soup mixture until every piece is well coated. Spread this mixture evenly across the bottom of your prepared baking dish.
• In a separate medium bowl, combine the dry stuffing mix with the melted butter and the remaining 1/2 cup of chicken broth. Toss gently until crumbs are moistened.
• Sprinkle the stuffing mixture evenly over the chicken layer.
• Bake uncovered for 35 to 40 minutes, or until the sauce is bubbling around the edges and the top is golden brown.