Name: Dolly’s Chicken and Stuffing Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded; 1 can (10.5 oz) cream of chicken soup; ½ cup sour cream or Greek yogurt; ½ cup chicken broth; 1 box (6 oz) herb-seasoned stuffing mix (like Stove Top); ¼ cup butter, melted; Optional: ½ cup sautéed onions or celery; Salt and pepper to taste; Fresh chopped parsley (for garnish)

Dolly’s Chicken and Stuffing Casserole is the definition of cozy, down-home comfort food. It combines tender shredded chicken, creamy soup, savory herbs, and fluffy stuffing in one warm, hearty bake. Whether I’m feeding my family on a busy weeknight or bringing a comforting dish to a potluck, this casserole never lets me down.

Dolly’s Chicken and Stuffing Casserole

Why You’ll Love This Recipe

I love this recipe because it’s simple, budget-friendly, and packed with flavor. The stuffing adds texture and seasoning, while the creamy soup keeps everything moist and delicious. It’s a true one-dish wonder—easy to throw together and even easier to enjoy. Plus, it’s the kind of recipe that makes the kitchen smell amazing while it bakes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded)
Cream of chicken soup
Sour cream or Greek yogurt
Chicken broth
Boxed stuffing mix (such as Stove Top)
Butter (melted)
Optional: sautéed onions or celery for extra flavor
Salt and pepper to taste
Fresh parsley (for garnish)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I prepare the stuffing mix according to the package directions or simply mix it with melted butter and broth if using a shortcut method.
In a large bowl, I mix the shredded chicken with cream of chicken soup and sour cream until well combined. I season with salt and pepper as needed.
I spread the chicken mixture in the bottom of the baking dish.
I layer the prepared stuffing evenly on top.
I cover the dish with foil and bake for 30 minutes, then uncover and bake for another 10–15 minutes until the top is golden and bubbly.
I let it rest for a few minutes before serving, garnished with chopped parsley.

Servings and Timing

This recipe makes about 6–8 servings. It takes about 15 minutes to prep and 40–45 minutes to bake, so it’s ready to serve in under an hour.

Variations

I sometimes add a layer of steamed green beans or peas between the chicken and stuffing for a veggie boost.
Cream of mushroom or celery soup works as a tasty substitute for cream of chicken.
A sprinkle of shredded cheddar cheese over the chicken layer adds richness.
For a little tang, I mix in a splash of Dijon mustard or a few dashes of hot sauce.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through. It also freezes well—I just wrap it tightly and reheat straight from frozen or after thawing overnight in the fridge.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut and adds extra flavor. I just shred it and mix it right in.

Can I make this ahead of time?

Absolutely. I assemble the whole casserole ahead, cover, and refrigerate it until I’m ready to bake. I just add an extra 5–10 minutes to the baking time.

What stuffing mix works best?

I usually use a herb-seasoned stuffing mix like Stove Top, but any boxed mix will work. Homemade stuffing is also great if I have it.

Can I make this dairy-free?

Yes, I use dairy-free sour cream and a cream soup substitute (like a roux-based broth mixture) for a fully dairy-free version.

How can I keep the stuffing from drying out?

I make sure the stuffing is moistened well before baking, and I always bake it covered for the first part of cooking to lock in moisture.

Conclusion

Dolly’s Chicken and Stuffing Casserole is one of those classic comfort dishes that never goes out of style. It’s warm, filling, and loaded with flavor, making it perfect for cozy dinners or bringing a little Southern comfort to the table. Once I made it the first time, it quickly earned a permanent spot in my recipe rotation.