Dolly’s Chicken and Stuffing Casserole is the kind of cozy dinner you make when you need something easy, hearty, and honestly pretty nostalgic. Maybe you’ve had those nights when the fridge gives you chicken, a couple pantry staples, and not much else to cheer about. This casserole fixes that problem and gives you a golden, savory bake that tastes like a warm hug. The chicken is tender, the sauce is creamy, and the top turns into crunchy, buttery stuffing that you’ll want seconds of. It’s simple enough for weeknights but special enough to take to family gatherings. Let me show you how this became a regular at my table.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Dolly’s Chicken and Stuffing Casserole was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Dolly’s Chicken and Stuffing Casserole is the kind of cozy dinner you make when you need something easy, hearty, and honestly pretty nostalgic. Maybe you’ve had…
What is Dollys Chicken And Stuffing Casserole
This dish is a classic baked casserole that layers juicy chicken with a creamy sauce and tops it off with seasoned stuffing that bakes up crisp and golden. Think of it as comfort food with a practical side: budget friendly, straightforward, and satisfying. It delivers savory flavors you expect from roast chicken and stuffing, but everything comes together in one pan. I first had a version of it at a church potluck and I remember thinking, why don’t I make this all the time at home.
The heart of the casserole is simple: cooked chicken (shredded or cubed), a quick cream sauce made with stock and cream of chicken soup, and a bag or box of dry stuffing mix. A splash of butter and a bit of herbs bring the whole thing alive. If you’re all about minimal mess, this is your kind of recipe.
You can call it a shortcut roast dinner. It feels homemade and tastes like you stood over the stove longer than you did, which is always a win in my book. If you grew up with Sunday casseroles, you’ll recognize the vibe right away.
And yes, you can bet I make this for new parents, potlucks, and whenever I need fridge leftovers that actually get eaten. A warm pan of this disappears fast.
Why Youll Love This Recipe
There are a few reasons I keep coming back to this dish beyond the obvious delicious factor. It fits real life. It uses what you have. And it’s forgiving if you’re not in the mood to measure perfectly. Here are the highlights:
- One pan, low effort: Layer, pour, bake, done. Weeknight friendly for sure.
- Budget conscious: Uses pantry staples like stuffing mix and canned soup.
- Kid and crowd approved: Familiar flavors that everyone gets excited about.
- Make ahead friendly: Assemble earlier, bake later when you’re ready.
- Customizable: Swap veggies, adjust seasonings, or change the soup base.
If you’re a casserole fan, you’ll also love browsing the comfort-packed ideas in my favorite collection here: casserole recipes. It’s a treasure trove for busy cooks.
“I made this for my neighbor who just moved in, and she texted me the next day asking for the recipe. Her exact words were, ‘It tastes like Thanksgiving without the stress.’ That pretty much nails it.”
How to Make Dollys Chicken And Stuffing Casserole
Here’s the step by step plan I’ve refined over the years. Nothing fancy, just smart shortcuts and little touches that make it taste like you really tried.
Ingredients
- 3 cups cooked chicken, shredded or cubed
- 1 can cream of chicken soup, 10.5 ounces
- 3/4 cup chicken broth, plus more as needed
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 1 small onion, finely chopped, optional
- 1 cup frozen mixed vegetables or peas and carrots, thawed
- 1 box stuffing mix, about 6 ounces
- 5 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme or poultry seasoning
- Salt and black pepper to taste
Directions
- Preheat the oven to 375 degrees F. Grease a 9×13 baking dish.
- Mix the sauce: In a bowl, whisk together cream of chicken soup, broth, sour cream, milk, garlic powder, thyme, and a pinch of salt and pepper. It should be pourable and creamy. If it seems too thick, whisk in a splash of extra broth.
- Layer the casserole: Spread the chicken evenly in the baking dish. Scatter the onion and veggies over the top. Pour the sauce over everything and gently nudge to coat.
- Top with stuffing: In another bowl, toss the dry stuffing mix with melted butter until lightly moistened. Sprinkle the stuffing evenly over the saucy chicken layer.
- Bake for 30 to 35 minutes, or until the edges bubble and the stuffing is nicely browned. If the top is browning too fast, cover loosely with foil for the last 10 minutes.
- Rest for 5 to 10 minutes before serving. The sauce thickens as it sits and the slices hold together better.
Make Ahead, Leftovers, and Storage
Assemble it up to 24 hours in advance, cover, and refrigerate. When ready to bake, set it on the counter while the oven preheats and add a few extra minutes to the bake time. Leftovers keep well in the fridge for up to 3 days. Reheat covered in the oven at 325 degrees F with a splash of broth to re-crisp the top, or microwave individual portions. It also freezes nicely. For the best texture, freeze before baking, then thaw in the fridge and bake as directed.
If you love cozy bakes, put this next to your rotation along with this creamy favorite: baked cream cheese spaghetti casserole. And for a fun spin with caramelized onion vibes, try this comforting French onion chicken noodle casserole on a night you want something a little different.
By the way, Dolly’s Chicken and Stuffing Casserole thrives on simple ingredients. You don’t need to complicate it to get that rich, homestyle taste. Keep the sauce creamy, the chicken tender, and the stuffing buttery. That’s the magic trifecta.
Expert Cooking Tips
Use rotisserie chicken to cut prep time. It’s flavorful and shreds easily. If cooking from scratch, poach chicken breasts in salted water or broth until just cooked through, then cool and shred. Overcooking can make the chicken dry before it even hits the oven.
Get the sauce thickness right. You want it creamy but pourable. If your stuffing mix is very absorbent, add an extra splash of broth to the sauce. If your casserole looks dry before baking, drizzle 2 to 3 tablespoons of broth over the stuffing. That tip saves the day more often than you’d think.
Season the layers. A little salt and pepper on the chicken, plus seasoning in the sauce, helps everything pop. A pinch of paprika on top adds color.
Balance texture. If you like extra crispy topping, bake uncovered the whole time. For softer stuffing on the inside with a crisp top, tent with foil for the first 15 minutes, then uncover for the rest of the baking time.
Make it creamy but not heavy. I often do half sour cream and half milk so it stays light but still lush. If you want richer, swap milk for half-and-half.
Serve it with something bright. A simple side salad or steamed green beans keeps the plate balanced. If you enjoy rounding out comfort meals with a vegetable bake, this creamy classic is a solid partner on the table: cream cheese green bean casserole.
Remember this guiding idea: Dolly’s Chicken and Stuffing Casserole leans on contrast. Soft chicken and creamy sauce under a crisp, buttery cap. That texture combo is everything.
Variations and Substitutions
Swap the protein. Turkey or leftover roast chicken works great. Cooked shredded pork can even be a fun change, though the flavor shifts a bit. If you want to keep it vegetarian, skip the chicken, add more veggies like mushrooms and broccoli, and use cream of mushroom soup with veggie broth.
Change the soup. Cream of celery or cream of mushroom gives a different flavor. If you avoid canned soups, make a quick homemade sauce with butter, flour, broth, and a splash of cream. Season generously with salt, pepper, and herbs to mimic that savory punch.
Play with veggies. Peas, carrots, green beans, corn, or a medley of all can tuck right in. If using fresh vegetables that release water, sauté them first so the casserole doesn’t get watery.
Try different stuffing styles. Traditional herb stuffing is my go to, but cornbread stuffing brings a touch of sweetness and a different crumb. If you want to keep the top less salty, use low sodium broth and choose a low sodium stuffing mix.
Want a second casserole in your back pocket with a similar cozy vibe. Check out this sturdy, small town favorite that’s as dependable as it gets: Amish Country Casserole. And if you’re craving handheld comfort on another night, these cheesy chicken fritters are an easy win.
Spice it how you like. Add a pinch of cayenne or a few red pepper flakes for warmth. A squeeze of lemon over each plate right before eating is surprisingly good too. Fresh parsley or chives on top adds color and a clean finish.
Common Questions
Can I use raw chicken?
I don’t recommend it. For best texture and safety, use cooked chicken. Rotisserie or leftover roasted chicken works great.
What if my stuffing topping looks dry?
Drizzle a few tablespoons of chicken broth over the top before baking or midway through. It will hydrate without making it soggy.
How do I keep the bottom from getting watery?
Thaw and pat dry frozen veggies, and sauté fresh veggies with high water content first. Also, don’t add too much broth to the sauce.
Can I make this dairy free?
Yes. Use a dairy free cream soup or a thickened broth sauce with olive oil, and swap in a dairy free yogurt or omit it entirely. Check the stuffing mix label for dairy too.
What sides go well with it?
A crisp salad, roasted broccoli, or simple sautéed green beans. I like a light side to balance the richness.
A Cozy Finish You Can Count On
When I need a sure thing for dinner, I reach for Dolly’s Chicken and Stuffing Casserole. It’s easy to assemble, flexible with substitutions, and delivers that golden, bubbly pan of comfort that hits the spot every time. If you want another take to compare and tweak to your taste, this guide is helpful and inspiring: Dolly’s Chicken And Stuffing Casserole – Ultimate Comfort, 1-Pan …. Give it a try this week and see how fast it becomes part of your regular rotation. I’ll be cheering you on from my kitchen, spoon in hand and oven mitts ready.
Dolly’s Chicken and Stuffing Casserole
Ingredients
Method
- Preheat the oven to 375 degrees F. Grease a 9×13 baking dish.
- In a bowl, whisk together cream of chicken soup, broth, sour cream, milk, garlic powder, thyme, and a pinch of salt and pepper until creamy.
- Spread the chicken evenly in the baking dish.
- Scatter the onion and mixed vegetables over the top.
- Pour the sauce over the ingredients, gently nudging to coat.
- In another bowl, toss the stuffing mix with melted butter until lightly moistened, then sprinkle it over the casserole.
- Bake for 30 to 35 minutes until the edges bubble and the stuffing is golden brown.
- If the top browns too fast, cover with foil for the last 10 minutes.
- Let it rest for 5 to 10 minutes before serving to thicken the sauce.
