Dolly’s Chicken and Stuffing Casserole

A creamy, savory casserole that brings all the charm of Southern comfort cooking to your table, Dolly’s Chicken and Stuffing Casserole is as cozy as it gets. It’s a no-fuss, pantry-friendly dish that delivers tender chicken in a rich base topped with perfectly crisp stuffing. Whether I’m using rotisserie chicken for speed or baking it from scratch, this recipe always hits the spot—and it only takes about an hour from prep to plate.

Why You’ll Love This Recipe

I keep coming back to this casserole because it’s the kind of soul-warming dish that works any time of year. The ingredients are basic, but the flavor is anything but boring. It’s easy to throw together on a busy weeknight, but it’s also worthy of a holiday table. Plus, I can tweak it with veggies, switch the stuffing, or make it ahead and freeze it. It’s hearty, reliable, and always brings rave reviews from anyone who tastes it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.

2. In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, and chicken broth until smooth.

3. Spread the chicken mixture evenly into the prepared dish.

4. Prepare the stuffing according to package directions, using slightly less water to keep it from getting soggy.

5. Spoon the stuffing over the chicken mixture and drizzle with melted butter.

6. Bake uncovered for 35–40 minutes, until the edges are bubbling and the top is golden brown.

7. Let the casserole rest for 10 minutes before serving.

Servings and Timing

This recipe makes 6 servings and takes about 55 minutes total, including 15 minutes of prep and 40 minutes of baking. Perfect for a family dinner or meal prep for the week.

Variations

I love how customizable this casserole is:

• Cornbread stuffing adds a Southern flair and slight sweetness.

• Add vegetables like peas, carrots, or mushrooms to boost nutrition.

• Make it cheesy by mixing in shredded cheddar or Monterey Jack.

• Go festive with turkey, dried cranberries, and pecans during the holidays.

• Spice it up Tex-Mex style with taco seasoning and cornbread topping.

Storage/Reheating

This casserole holds up beautifully for leftovers and meal prep:

To Store:

• In the fridge: Cover tightly and store up to 4 days.

• In the freezer: Wrap unbaked casserole in foil and freeze for up to 2 months.

To Reheat:

• Oven: Cover with foil and heat at 325°F for 15–20 minutes.

• Microwave: Heat individual portions with a damp paper towel on top to prevent drying out.

Pro tip: I like to splash in a bit of chicken broth before reheating to keep everything moist and flavorful.

FAQs

Can I use raw chicken instead of cooked?

I can, but it’s not the best option. Raw chicken releases a lot of liquid, which makes the stuffing soggy. If I do use it, I dice it small and make sure it cooks through completely—aiming for an internal temperature of 165°F.

Why is my stuffing soggy?

Too much liquid is usually the culprit. I reduce the water or broth in the stuffing mix by about 25% since the creamy chicken mixture already adds plenty of moisture. Also, I always bake it uncovered for a crisp finish.

Can I make this ahead of time?

Absolutely! I assemble it fully, cover it, and refrigerate up to 24 hours ahead. I’ve also frozen it unbaked, and it turns out great after a full thaw in the fridge and a slightly longer bake time.

How do I know when it’s done?

I look for bubbling edges, a golden top, and a firm center. If I’m unsure, I test the middle with a thermometer to make sure it’s at least 165°F. And when I slice into it, I expect steam and a set, creamy filling—not watery or runny.

Can I use cornbread stuffing instead?

Definitely. Cornbread stuffing gives it a richer, slightly sweet flavor that I love—especially around the holidays. I just make sure the cornbread is dry or toasted before mixing so it holds up during baking.

Conclusion

Dolly’s Chicken and Stuffing Casserole is more than just a recipe—it’s a go-to for cozy dinners, potlucks, and family gatherings. I love how easy it is to make, how adaptable it is to different tastes and diets, and most of all, how comforting it feels with every bite. Once I made it the first time, I knew it was going into regular rotation—and I think it’ll do the same for anyone who tries it.

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