This dish is a warm, comforting one-pan meal combining shredded chicken, creamy soup and a golden-stuffing topping. I prepared it one evening when I wanted something hearty, homey and easy — and it delivered.
Why You’ll Love This Recipe
I love how this recipe comes together quickly, uses mostly pantry or leftover ingredients, and creates something that tastes like it took hours to make. The creamy chicken layer paired with that crunchy-buttery stuffing on top brings both texture and flavor in every bite. Whether it’s a busy weeknight dinner or a gathering with family, I find it hits all the right notes of comfort and simplicity.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cooked, shredded chicken (rotisserie chicken works particularly well)
A boxed stuffing mix
Cream of chicken soup (and optionally cream of mushroom or similar)
Sour cream
Chicken broth
Garlic powder
Onion powder
Salt and black pepper
Butter (for the stuffing topping)
Optional: shredded cheese, frozen peas or other add-ins
Directions
Preheat the oven to 350 °F (175 °C) and lightly grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup and sour cream until smooth and creamy. Add garlic powder, onion powder, salt and pepper and stir to distribute the seasonings evenly.
Spread this chicken mixture into the prepared baking dish in an even layer.
In a separate bowl, mix the stuffing mix with melted butter and gradually add the chicken broth until the mixture is moist but not soggy.
Spread the stuffing mixture evenly over the chicken layer, covering it completely but without pressing too hard.
Bake uncovered for roughly 35-40 minutes, until the top is golden brown, crisping slightly, and the edges are bubbling.
Remove from the oven and let it rest for about 5-10 minutes before serving so the layers set and it slices more cleanly.
Servings and Timing
This casserole yields about 6 servings and takes roughly 10-15 minutes of prep time plus 35-40 minutes of baking time (total about 45-55 minutes).
Variations
Cheesy version: Stir in or top with 1-2 cups of shredded cheddar, mozzarella or a blend before baking for extra richness.
Vegetable boost: Add thawed frozen peas, cooked carrots, or sautéed onions and celery to the chicken mixture for more texture and nutrition.
Gluten-free: Use a gluten-free stuffing mix and ensure any cream soups used are gluten-free.
Dairy-free: Substitute sour cream with a plant-based yogurt or cream alternative and use a dairy-free “cream” soup.
Holiday twist: Use leftover turkey instead of chicken, maybe leftover stuffing mix, and serve as a post-holiday comfort dish.
Storage/Reheating
Refrigerator: Once cooled, cover the casserole (or transfer leftovers to an airtight container). It will keep well for 3-4 days.
Freezer: You can freeze the baked casserole (or assemble it unbaked, then freeze) for up to 2-3 months. Wrap tightly with foil/plastic.
Reheating: From chilled, reheat in a 325-350 °F (160-175 °C) oven for ~20-25 minutes until heated through. Remove foil near the end to crisp the top. From frozen, thaw overnight then bake as above, or bake longer (45-50 minutes) if still frozen.
Microwave: Individual portions can be microwaved, though the stuffing topping will lose its crispness.
FAQs
What kind of chicken should I use?
I often use a rotisserie chicken—its flavor saves time and adds richness. But you can also use poached, baked or grilled chicken breasts, then shred them yourself.
Can I assemble this ahead of time?
Yes — I’ll sometimes prepare the chicken mixture ahead, cover and refrigerate it, then add the stuffing topping just before baking. Just add a few extra minutes to the bake time if it goes into the oven cold.
How do I avoid a soggy stuffing topping?
Make sure the stuffing mix is only moistened, not drenched. Use the chicken broth gradually and don’t press the stuffing layer down. Baking uncovered ensures the top crisps up.
Can I use different cream soups?
Definitely. While cream of chicken is common, you can substitute cream of mushroom, cream of celery or even a homemade roux-style sauce. Just keep the consistency similar so the dish binds and bakes properly.
What side dishes go well with this casserole?
I like pairing it with a crisp green salad dressed lightly, steamed or roasted vegetables, or crusty bread to soak up the creamy layer. It’s rich enough to be the main event but benefits from something fresh or green on the side.
Conclusion
I find that this casserole brings together ease and comfort in a way few quick dinners do. It’s reliable, flexible and full of flavor — great for regular weeknights, potlucks or even casual gatherings. With minimal prep and ingredients you likely already have, you’ll have a dish that warms both the kitchen and the heart.
Dolly’s Chicken and Stuffing Casserole is a cozy, one-pan comfort meal made with shredded chicken, creamy soup, and a buttery stuffing topping. It’s easy to prepare, uses pantry staples, and delivers hearty flavor perfect for weeknights or family gatherings.
