Dolly’s Chicken and Stuffing Casserole is a comforting dish that brings warmth to any table. This casserole is filled with flavorful layers of chicken, creamy soup, and savory stuffing. It’s an easy meal that the whole family will love, perfect for busy weeknights or potluck gatherings.
Why make this recipe
This recipe is great for several reasons. First, it’s simple to prepare, making it a fantastic option for anyone who might be new to cooking or short on time. Using rotisserie chicken means you can save time without sacrificing flavor. Plus, it’s a one-dish meal, so clean-up is a breeze! The creamy chicken paired with the fluffy stuffing creates a delightful combination that everyone enjoys.
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:
- Set your oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until smooth.
- Spread the chicken mixture evenly into the prepared dish. Prepare stuffing mix as directed, using slightly less water to avoid sogginess.
- Spoon the stuffing over the chicken mixture. Drizzle melted butter across the top for a golden finish.
- Bake uncovered for 35–40 minutes, or until the top is golden and the edges are bubbling.
- Let the casserole rest for 10 minutes before serving for the best texture.
How to serve Dolly’s Chicken and Stuffing Casserole
Serve this casserole hot, right from the oven. It pairs well with simple sides like green beans or a side salad. You can also sprinkle some fresh herbs on top for extra flavor and a nice presentation.
How to store Dolly’s Chicken and Stuffing Casserole
To store leftovers, let the casserole cool completely. Then cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be kept in the refrigerator for about 3–4 days. To reheat, simply place it back in the oven until heated through.
Tips to make Dolly’s Chicken and Stuffing Casserole
- Use leftover chicken or a rotisserie chicken to save time.
- Feel free to add some vegetables, like peas or carrots, to the chicken mixture for extra nutrition.
- If you want a crispy topping, broil the casserole for a couple of minutes after it’s baked to get a nice golden color.
Variation
If you want to try a different flavor, you can swap out the cream of chicken soup for cream of mushroom soup. This adds a unique taste and works well with the stuffing!
FAQs
1. Can I use turkey instead of chicken?
Yes, you can easily substitute shredded turkey for chicken in this recipe.
2. Is there a gluten-free option for the stuffing?
Yes, there are gluten-free stuffing mixes available at most grocery stores that will work perfectly in this recipe.
3. Can I make this ahead of time?
Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator. Just bake it right before serving time.
Dolly’s Chicken and Stuffing Casserole
Ingredients
Main Ingredients
- 2–3 cups shredded cooked chicken (rotisserie or baked)
- 10.5 oz can cream of chicken soup
- 1/2 cup sour cream or mayonnaise
- 1/4 cup chicken broth
- 6 oz box stuffing mix (traditional or cornbread)
- 2 tablespoons melted butter
- Salt and pepper to taste
Instructions
Preparation
- Set your oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until smooth.
- Spread the chicken mixture evenly into the prepared dish.
- Prepare stuffing mix as directed, using slightly less water to avoid sogginess.
- Spoon the stuffing over the chicken mixture.
- Drizzle melted butter across the top for a golden finish.
Cooking
- Bake uncovered for 35–40 minutes, or until the top is golden and the edges are bubbling.
- Let the casserole rest for 10 minutes before serving for the best texture.