There’s just something about casseroles that feels like they belong in a family photo album. They’re not just food—they’re memories baked into a dish. This one, though? It’s a superstar. Inspired by the warm, nostalgic flavors of Southern kitchens (and named for our queen, Dolly herself!), this Chicken and Stuffing Casserole hits every comforting note like a country ballad.

I first threw this together on a chilly Sunday when I had leftover rotisserie chicken, a box of stuffing in the pantry, and about 20 minutes of energy. It was meant to be a “clean-out-the-fridge” dinner, but by the time it came out of the oven—golden, bubbly, and smelling like love—it became an instant hit.

The creamy filling is the stuff casserole dreams are made of: tender chicken, rich cream of chicken soup, a touch of sour cream, and just enough seasonings to make it sing. But the best part? That herby, buttery stuffing layer on top that gets crisp in the oven and soaks up all the flavor underneath.

It’s one of those recipes that doesn’t ask for much but delivers everything you didn’t know you needed—like Dolly herself. Warmth, charm, soul, and a whole lotta flavor.

This dish has since become a regular at our table—from weeknight meals to potlucks to holiday spreads. And every time someone takes a bite, they do the same thing: smile, close their eyes, and say “Mmm… that tastes like home.”

This Southern-style casserole takes shredded chicken and turns it into pure comfort by baking it under a golden layer of buttery herb stuffing. Creamy, savory, and satisfying—it’s like Thanksgiving in a casserole dish.

Rotisserie or leftover chicken keeps this recipe weeknight-friendly, while pantry staples like cream of chicken soup and boxed stuffing keep things simple and budget-conscious.

What sets this apart? A perfect balance of texture. Creamy base. Crisp stuffing topping. It’s everything you want in a cozy casserole, with no fancy steps required.

From busy weeknights to Sunday dinners, Dolly’s Chicken and Stuffing Casserole is your go-to recipe for a no-fuss meal that tastes like a warm embrace.

A Family Favorite Story

So, let me paint you a picture: my husband’s working late, the kids are cranky, I’ve got exactly one hand free—and zero plans for dinner. I had half a rotisserie chicken in the fridge, a lonely can of cream of chicken soup, and that boxed stuffing mix I swore I’d use “someday.”

I threw it together with a prayer and slid it into the oven. What came out? Magic. It was creamy, crunchy, flavorful, and gone within minutes. My husband asked if I got it from a restaurant. My daughter called it “chicken pie magic.” From then on, it’s been known around here as “Dolly’s Casserole.”

Why This Dolly’s Chicken and Stuffing Casserole?

• Simple Ingredients, Big Flavor: Uses pantry staples and pre-cooked chicken.
• Ready in Under an Hour: Fast enough for a weeknight, hearty enough for a Sunday.
• Cozy & Creamy: Like a chicken pot pie and stuffing had a delicious baby.
• Versatile: Easily add veggies, swap ingredients, or double for a crowd.
• Southern Comfort Classic: Feels like something Grandma used to make—with Dolly vibes.

What You Need for Dolly’s Chicken and Stuffing Casserole

• 3 cups cooked shredded chicken (rotisserie works great)
• 1 (10.5 oz) can cream of chicken soup
• ½ cup sour cream
• ½ cup chicken broth
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 1 (6 oz) box stuffing mix (like Stove Top – chicken flavor preferred)
• 1 ½ cups hot water
• 2 tablespoons unsalted butter, melted
• Optional: 1 cup frozen mixed veggies or sautéed mushrooms
• Optional garnish: fresh parsley

How to Make Dolly’s Chicken and Stuffing Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, broth, garlic powder, onion powder, salt, and pepper. Stir until creamy and well combined. If you’re adding veggies, mix those in now too.

Spread the mixture into your prepared baking dish, smoothing it out with a spatula.

In a separate bowl, combine stuffing mix, hot water, and melted butter. Let it sit for a couple of minutes so the stuffing can soak it all up. Fluff gently with a fork.

Spoon the stuffing mixture evenly over the chicken mixture, gently pressing it down just a bit.

Bake uncovered for 30–35 minutes, until the top is golden and the edges are bubbly. Let it rest 5–10 minutes before serving.

Garnish with parsley if you’re feeling fancy. Serve warm with a side salad or roasted green beans.

Tips for Dolly’s Chicken and Stuffing Casserole

For even more flavor, sauté some chopped onions or mushrooms before mixing into the filling. You can also add shredded cheese (cheddar or mozzarella) between the layers for extra richness.

If your stuffing mix is on the dry side, drizzle in a bit more chicken broth before baking. And if you like a softer top, cover the casserole with foil for the first 20 minutes, then uncover to crisp it up.

Substitutions and Variations

• No Cream of Chicken? Sub with cream of mushroom or a homemade white sauce.
• Dairy-Free? Use a dairy-free sour cream and broth-based gravy instead.
• Add Veggies: Stir in frozen peas, corn, carrots, or sautéed spinach.
• Make it Cheesy: Add shredded cheddar or Monterey Jack between the layers.
• Turkey Version: This is an amazing way to use up leftover Thanksgiving turkey.

Make a Healthier Version

Swap the sour cream for plain Greek yogurt and use low-fat cream of chicken soup. Choose whole wheat stuffing mix or make your own from whole grain bread. Add extra veggies and use less butter in the topping to keep it lighter.

You can also cut back on the stuffing and double up the chicken and veggies to make it more protein-forward and filling without extra carbs.

Closing for Dolly’s Chicken and Stuffing Casserole – Todd Wilbur Style

And there you have it—creamy, comforting, and totally crave-worthy. Dolly’s Chicken and Stuffing Casserole is the kind of meal that brings everyone to the table and keeps them coming back for “just one more spoonful.” Whether it’s a rainy night or a holiday potluck, this dish never disappoints. Try it tonight—and explore more down-home classics while you’re here!

Frequently Asked Questions for Dolly’s Chicken and Stuffing Casserole

Can I use uncooked chicken?
No—you’ll need cooked, shredded chicken for this recipe.

Is this freezer-friendly?
Yes! Assemble it, wrap tightly, and freeze. Bake from frozen, adding 10–15 mins.

What kind of stuffing mix works best?
A seasoned chicken-flavored boxed mix like Stove Top works great.

Can I make this vegetarian?
Yes! Use cream of mushroom soup, veggie broth, and swap chicken for mushrooms or plant-based protein.

How can I make it creamier?
Add ¼ cup cream cheese or a bit of shredded cheese to the filling.

Can I double this recipe?
Yes! Just use a larger pan or two 9×13 dishes.

Can I make this ahead of time?
Totally—assemble it, refrigerate, then bake when ready.

Do I need to cook the stuffing first?
Nope—just mix it with hot water and butter before layering on top.

Can I use leftover turkey instead of chicken?
Absolutely—it’s perfect for post-holiday meals.

Is this kid-friendly?
Yes! It’s mild, creamy, and super comforting.

Can I add cheese on top?
Definitely—shredded cheddar or mozzarella is delicious.

How long will leftovers last?
Up to 4 days in the fridge in an airtight container.