Dolly’s Chicken and Stuffing Casserole

A cozy, easy-to-make casserole combining juicy chicken, a creamy sauce, and crunchy seasoned stuffing, perfect for family meals and gatherings.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Main Ingredients

3 cups cooked chicken, shredded or cubed Use rotisserie for convenience.
1 can cream of chicken soup, 10.5 ounces Can substitute with cream of celery or mushroom.
3/4 cup chicken broth Add more as needed for sauce consistency.
1/2 cup sour cream or plain Greek yogurt
1/2 cup milk Can replace with half-and-half for a richer sauce.
1 small onion, finely chopped Optional for additional flavor.
1 cup frozen mixed vegetables or peas and carrots, thawed Sauté fresh vegetables if used.
1 box stuffing mix, about 6 ounces Choose your favorite type.
5 tablespoons melted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme or poultry seasoning
Salt and black pepper to taste

Preparation

Preheat the oven to 375 degrees F. Grease a 9x13 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.

Assembly

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.

Baking

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.

Assemble it a day in advance and refrigerate. Leftovers can be reheated or frozen for later. For a crispy top, bake uncovered the entire time.