Dolly’s Chicken and Stuffing Casserole

ByMadison Rae
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Why Make This Recipe

Dolly’s Chicken and Stuffing Casserole is a comforting dish that brings great flavors to the table. It’s quick to prepare and combines classic ingredients for a satisfying meal. Using shredded chicken and stuffing saves you time while still delivering that home-cooked taste. This casserole is perfect for family dinners, potlucks, or cozy nights in.

How to Make Dolly’s Chicken and Stuffing Casserole

Ingredients:

  • 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. Set your oven to 350°F and grease a 9×13-inch baking dish.
  2. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until smooth.
  3. Spread the chicken mixture evenly into the prepared dish.
  4. Prepare the stuffing mix as directed, using slightly less water to avoid sogginess.
  5. Spoon the stuffing over the chicken mixture. Drizzle melted butter across the top for a golden finish.
  6. Bake uncovered for 35–40 minutes, or until the top is golden and the edges are bubbling.
  7. Let the casserole rest for 10 minutes before serving for the best texture.

How to Serve Dolly’s Chicken and Stuffing Casserole

Dolly’s Chicken and Stuffing Casserole can be served hot right out of the oven. It pairs nicely with a simple green salad and some crusty bread. This dish can also stand on its own, making it a great choice for a quick meal.

How to Store Dolly’s Chicken and Stuffing Casserole

After cooking, let any leftovers cool completely. Place them in an airtight container and store in the refrigerator for up to 3–4 days. If you need to keep it longer, you can freeze it for up to 2 months. To reheat, simply thaw it in the fridge overnight and warm it in the oven until heated through.

Tips to Make Dolly’s Chicken and Stuffing Casserole

  1. You can use any leftover chicken you have, making this a great way to use up extra meat.
  2. Feel free to add vegetables such as peas or carrots to the chicken mixture for extra nutrition.
  3. Adjust the seasoning with your favorite herbs to add more flavors.

Variation

For a different twist, you can try adding shredded cheese on top of the stuffing before baking. This will give the casserole a creamy texture and an extra layer of flavor.

FAQs

1. Can I prepare this casserole in advance?
Yes, you can prepare it a day ahead and store it in the fridge until you are ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

2. What if I don’t have cream of chicken soup?
You can substitute it with cream of mushroom soup or make a simple homemade white sauce.

3. Can I use fresh chicken instead of shredded cooked chicken?
Yes, but you will need to cook the chicken first. Boil or bake the chicken until fully cooked, then shred it before mixing it into the casserole.

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Dolly’s Chicken and Stuffing Casserole

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: None
Print Recipe

Description

A comforting casserole featuring shredded chicken and stuffing, perfect for family dinners and potlucks.

Ingredients

Scale
  • 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

Instructions

  1. Set your oven to 350°F and grease a 9×13-inch baking dish.
  2. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until smooth.
  3. Spread the chicken mixture evenly into the prepared dish.
  4. Prepare the stuffing mix as directed, using slightly less water to avoid sogginess.
  5. Spoon the stuffing over the chicken mixture. Drizzle melted butter across the top for a golden finish.
  6. Bake uncovered for 35–40 minutes, or until the top is golden and the edges are bubbling.
  7. Let the casserole rest for 10 minutes before serving for the best texture.

Notes

This dish pairs well with a green salad and crusty bread. It can also be prepared in advance and stored in the fridge.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 25g
  • Cholesterol: 80mg

Keywords: casserole, chicken, stuffing, comfort food, easy dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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