This is a warm, creamy, and comforting casserole combining shredded chicken with stuffing, all baked until golden on top. It’s simple, satisfying, and perfect for weeknight dinners or cozy gatherings.
Why You’ll Love This Recipe
I love this recipe because it’s a one‑dish dinner that feels homey without too much fuss. The creamy chicken base pairs beautifully with the crispy stuffing topping, so each bite gives you a comforting contrast of textures. It’s easy to assemble, uses pantry staples, and is very forgiving — I often tweak it with what I have on hand. Plus, leftovers reheat nicely, making it a great make-ahead or meal‑prep option.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups cooked, shredded chicken (about 2 lbs / roughly from 3 medium chicken breasts or rotisserie chicken)
1 (6 oz) box stuffing mix
1 (10.5 oz) can cream of chicken soup
½ cup sour cream
1 cup chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons unsalted butter, melted
1 cup shredded cheddar cheese (optional, for topping)
Chopped fresh parsley (optional, garnish)
directions
Preheat the oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
In a large bowl, combine the cooked, shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and salt & pepper. Stir until evenly mixed and creamy.
In a separate bowl, place the stuffing mix. Pour the melted butter over it, then add a little of the chicken broth if needed, stirring so the stuffing is moistened but not soggy.
Spread the chicken mixture evenly into the prepared baking dish.
Sprinkle or spread the moistened stuffing mix over the top of the chicken layer.
If using cheese, sprinkle the shredded cheddar over the top of the stuffing.
Bake uncovered for about 30 to 35 minutes, or until the top is golden, crisp, and the casserole is bubbling around the edges.
Remove from oven and let it rest for 5 to 10 minutes before serving (this helps it set up and makes serving easier).
Servings and timing
Servings: about 6
Prep time: ~15 minutes
Cook time: ~30–35 minutes
Total time: ~45–50 minutes
Variations
Turkey version: Substitute leftover turkey for the chicken.
Vegetable addition: Stir in a cup of thawed frozen peas, carrots or mixed vegetables into the chicken mixture before baking.
Cheesy twist: Use more cheese (e.g. 1½ cups) between the chicken layer and stuffing or on top.
Gluten‑free: Use a gluten‑free stuffing mix and ensure your cream of chicken soup is gluten‑free.
Herb boost: Add ½ teaspoon dried thyme, sage, or poultry seasoning to the chicken mix for more flavor.
Lightened version: Use low‑fat sour cream and reduced sodium soup and broth.
storage/reheating
Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
Freezer: You can freeze the unbaked assembled casserole (tightly covered) for up to 2 months. Thaw overnight in the fridge before baking.
Reheating: From the fridge, cover with foil and bake at 325 °F (~160 °C) for 15–20 minutes, removing foil near the end to crisp the top. For individual portions, microwave until heated through, then optionally crisp under the broiler for a minute.
FAQs
What if I don’t have cooked chicken ready?
I recommend cooking and shredding chicken ahead of time (boiled, roasted, or rotisserie works great). Trying to use raw chicken in this casserole will risk undercooking or uneven texture.
My stuffing topping is soggy instead of crispy — what did I do wrong?
You may have added too much liquid to the stuffing or pressed it down too firmly. Next time, moisten the stuffing just enough (don’t soak), and spread it loosely atop the chicken layer so it can crisp.
Can I assemble this ahead of time and bake later?
Yes — you can mix and layer everything except the topping, wrap tightly, and refrigerate up to 24 hours. Add the stuffing topping just before baking. You might need to add a few extra minutes to the bake time.
Is it okay to freeze this casserole after baking?
Yes, though the texture of the stuffing may soften a bit. I prefer freezing the unbaked version and baking fresh for best results.
What side dishes go well with this casserole?
I like serving it with a crisp green salad, steamed vegetables (like green beans or broccoli), or dinner rolls to soak up any creamy sauce.
Conclusion
Dolly’s Chicken and Stuffing Casserole is one of those dishes I return to when I want comfort food with minimal fuss. It brings together creamy, savory flavors and a crisp, satisfying topping in one tray. Whether I’m cooking for a family dinner, preparing ahead, or using up leftovers, this recipe delivers warmth and satisfaction. I hope you enjoy making (and eating) it as much as I do.
A creamy and comforting casserole featuring shredded chicken, a rich cream base, and a crispy stuffing topping, perfect for weeknight dinners or cozy gatherings.
Ingredients
4 cups cooked, shredded chicken (about 2 lbs)
1 (6 oz) box stuffing mix
1 (10.5 oz) can cream of chicken soup
½ cup sour cream
1 cup chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
2 tablespoons unsalted butter, melted
1 cup shredded cheddar cheese (optional, for topping)
Chopped fresh parsley (optional, garnish)
Instructions
Preheat the oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed and creamy.
In a separate bowl, place the stuffing mix. Pour the melted butter over it, and add a little chicken broth if needed, just enough to moisten without making it soggy.
Spread the chicken mixture evenly into the prepared baking dish.
Sprinkle the moistened stuffing mix over the top of the chicken layer.
If using cheese, sprinkle the shredded cheddar over the stuffing.
Bake uncovered for 30 to 35 minutes, until the top is golden and the casserole is bubbling.
Remove from oven and let rest for 5 to 10 minutes before serving.
Notes
Use rotisserie chicken for quicker prep.
Add thawed frozen vegetables to bulk up the casserole.
To make it gluten-free, use gluten-free stuffing and soup.
Freeze unbaked for best texture when reheated.
Letting it rest helps it firm up for easier serving.
