Dolly’s Chicken and Stuffing Casserole is comfort food at its finest. This one-dish wonder layers tender chicken with creamy sauce and tops it all with golden, crispy stuffing that gets everyone reaching for seconds. It’s the kind of dinner that brings the whole family to the table, even on the craziest weeknights.
Table of Contents
Ingredients for Dolly’s Chicken and Stuffing Casserole
I’ve tested this casserole so many times I could make it with my eyes closed. The secret to getting it right is using quality rotisserie chicken. Honestly, it saves you at least 30 minutes and the flavor is better than anything I’d bake from scratch on a weeknight. Leftover chicken works great too, just make sure it’s moist.
- 2-3 cups shredded cooked chicken (rotisserie or baked) – I buy the plain rotisserie from Costco and it’s perfect every time
- 1 can (10.5 oz) cream of chicken soup – The regular Campbell’s works best in my experience, but grab low-sodium if you’re watching salt
- 1/2 cup sour cream or mayonnaise (I prefer sour cream for tang)
- 1/4 cup chicken broth – Low-sodium gives you better control over the final seasoning
- 1 box (6 oz) stuffing mix (traditional or cornbread) – Stove Top traditional is my usual pick, but cornbread adds a sweet twist
- 2 tablespoons melted butter
- Salt and pepper to taste – Start with just 1/4 teaspoon of each since the soup and stuffing already have salt
Step-by-Step Instructions
Read through everything first so you’re not caught off guard. Trust me, having your ingredients ready before you start makes this fly together in no time.
Step 1: Heat your oven to 350°F and grease a 9×13-inch baking dish really well with butter or cooking spray. Don’t skip the greasing or you’ll regret it at cleanup time.
Step 2: Grab a large bowl and mix the shredded chicken, cream of chicken soup, sour cream (or mayo), and chicken broth. Stir until it’s smooth and creamy. Make sure your chicken pieces are bite-sized, nothing worse than huge chunks that don’t fit on a fork.
Step 3: Pour the chicken mixture into your greased dish and spread it flat with a spatula. Getting it even means everything cooks at the same rate.
Step 4: Now prep your stuffing according to the box, but here’s the trick I learned the hard way: use about 25% less water than it tells you. So if it says 1 cup, use 3/4 cup instead. This keeps the top from getting mushy. Once it’s ready, spoon it evenly over the chicken layer.
Step 5: Drizzle that melted butter all over the stuffing. This is what makes it turn that gorgeous golden color. Don’t be shy with it.
Step 6: Slide it into the oven uncovered and bake for 35-40 minutes. You’re looking for golden brown on top and bubbling around the edges. When you can smell it through the whole house, you’re close.
Step 7: Let it sit for 10 minutes before you serve. I know it’s hard to wait, but this resting time lets everything firm up so your servings don’t fall apart.
What Goes Great with This Casserole
This rich, creamy casserole needs sides that add some brightness and crunch to balance it all out.
Steamed Green Beans: The crisp texture and bright color cut through all that creaminess. Plus, you need something green on the plate.
Roasted Carrots: Sweet roasted carrots with a little caramelization are a perfect match. The natural sweetness plays well against the savory stuffing.
Buttermilk Biscuits: Nothing beats warm, flaky biscuits for soaking up that creamy sauce. Check out our Red Lobster Biscuit Chicken Pot Pie for another way to use those amazing biscuits.
Cranberry Sauce: A spoonful of tangy cranberry sauce adds a sweet-tart pop that cuts the richness beautifully, especially nice for holiday meals.
Simple Salad: Just mixed greens with a light vinaigrette keeps things fresh without making the meal feel heavy.
If you love easy casseroles like this, you’ll want to try our Spicy Southern Cheesy Chicken Spaghetti Casserole or Chicken and Spinach Casserole for more one-dish dinner ideas.
Storage and Reheating Tips
Leftovers keep in the fridge for up to 4 days in an airtight container. Honestly, this tastes even better the next day once the flavors have had time to meld. I usually portion it out into individual containers for quick lunches.
For reheating, cover with foil and warm at 325°F for 15-20 minutes. Microwave works too for single servings, just throw a damp paper towel over it for 1-2 minutes. If the stuffing lost its crunch, pop it under the broiler for 2-3 minutes to crisp it back up.
You can totally make this ahead. Assemble everything, cover it tight, and refrigerate up to 24 hours before baking. It’s also freezer-friendly for up to 2 months. Just thaw it overnight in the fridge before baking. During the holidays, I swap turkey for the chicken and toss some dried cranberries into the stuffing for a festive twist.
Looking for more make-ahead dinner ideas? Our Creamy Smothered Chicken and Rice and Dump and Bake Meatball Casserole are both total lifesavers for busy weeks.
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken?
You can, but I don’t recommend it. Raw chicken needs about 55-60 minutes to cook through completely, and it releases a lot of liquid that can make your casserole watery and dilute the flavors. Stick with pre-cooked chicken for the best results.
How do I prevent the stuffing from getting soggy?
Three things: use less liquid in your stuffing mix (about 25% less than the package says), always bake uncovered so steam can escape, and drizzle butter on top before baking. Those steps guarantee a crispy top every time.
Can I make this casserole ahead of time?
Yes! Assemble everything completely, then cover and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 2 months. Just thaw in the fridge overnight and bake as written. The timing stays the same.
Dolly’s Chicken and Stuffing Casserole
Ingredients
Equipment
Method
- Heat your oven to 350°F and grease a 9×13-inch baking dish really well with butter or cooking spray.
- In a large bowl, mix the shredded chicken, cream of chicken soup, sour cream or mayonnaise, and chicken broth. Stir until smooth and creamy, making sure chicken pieces are bite-sized.
- Pour the chicken mixture into your greased dish and spread it flat with a spatula to ensure even cooking.
- Prepare your stuffing according to the box directions, using about 25% less water than called for to prevent sogginess. Spoon the prepared stuffing evenly over the chicken layer.
- Drizzle the melted butter all over the stuffing to create a golden crust.
- Bake uncovered for 35-40 minutes until the top is golden brown and the edges are bubbling.
- Let the casserole rest for 10 minutes before serving to allow everything to firm up.
Notes
