why make this recipe
This dish is simple and filling. It uses cooked chicken and boxed stuffing for fast prep. It bakes into a warm, creamy casserole that families like. If you like quick comfort meals, try Cranberry and Brie Stuffed Chicken for another easy idea.
introduction
Dolly’s Chicken and Stuffing Casserole mixes shredded chicken, cream soup, and stuffing for an easy one-dish meal. You make the base, top with stuffing, and bake until golden. It feeds a crowd and fits busy weeknights.
how to make Dolly’s Chicken and Stuffing Casserole
Preheat the oven and grease a baking dish. Mix shredded chicken, cream of chicken soup, sour cream (or mayo), and chicken broth until smooth. Spread that mix in the dish. Make the stuffing mix slightly drier than the package says. Spoon the stuffing over the chicken mix and drizzle with melted butter. Bake until the top is golden and the edges bubble. Let it rest for ten minutes before you serve.
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 edges are bubbling.
- Let the casserole rest for 10 minutes before serving for best texture.
how to serve Dolly’s Chicken and Stuffing Casserole
Cut the casserole into squares and serve warm. It goes well with steamed green beans, a simple salad, or roasted carrots. For a holiday touch, add a side of cranberry sauce or try another baked chicken idea like Cranberry and Brie Stuffed Chicken.
how to store Dolly’s Chicken and Stuffing Casserole
Cool the casserole to room temperature. Cover and keep in the fridge for up to 3–4 days. To freeze, wrap tightly or move to a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F until hot in the center.
tips to make Dolly’s Chicken and Stuffing Casserole
- Use rotisserie chicken to save time.
- Make the stuffing a little drier than package directions so the top stays crisp. See a good stuffing recipe here: Delicious Grandma’s Thanksgiving Stuffing Recipe.
- Don’t overmix the chicken mixture; keep it creamy but not runny.
- Let it rest after baking so the casserole sets and slices cleanly.
variation (if any)
- Add cooked vegetables like peas, corn, or chopped broccoli to the chicken mix.
- Stir in a cup of shredded cheese into the chicken mix for extra richness.
- Swap cream of chicken soup for cream of mushroom if you prefer a different flavor.
- Use cornbread stuffing for a slightly sweeter, Southern-style top.
FAQs
Q: Can I use fresh homemade chicken instead of rotisserie?
A: Yes. Shred any cooked chicken you have. Baked or boiled chicken works fine.
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate. Bake when ready. You may need a few extra minutes in the oven.
Q: Is it safe to freeze after baking?
A: Yes. Cool, then freeze in airtight containers. Reheat fully from thawed or bake from frozen with extra time.
Q: Can I use less butter on top?
A: Yes. Use less melted butter or brush with oil for a lighter top.
Conclusion
For one more take on this cozy, simple casserole, see Dolly’s Chicken And Stuffing Casserole – Ultimate Comfort, 1-Pan …
Dolly’s Chicken and Stuffing Casserole
Ingredients
Method
- Preheat the 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 and drizzle melted butter across the top.
- Bake uncovered for 35–40 minutes, or until the top is golden and edges are bubbling.
- Let the casserole rest for 10 minutes before serving for best texture.