When it comes to comforting casseroles that feel like a warm hug, Dolly’s chicken and stuffing casserole sits at the top of the list. In this article, we’ll cover everything from the soulful story behind the dish, to ingredients and variations, and finally, expert answers to your most-asked questions. Whether you’re planning a holiday meal or craving weeknight comfort, this recipe belongs in your rotation.
Let’s dive in with the heart of it all.
Table of Contents
Dolly’s Chicken and Stuffing Casserole
The Story & Intro: Dolly’s Chicken and Stuffing Casserole
A Midwest Memory on Every Plate
There’s something undeniably nostalgic about the smell of stuffing mingling with creamy chicken, thyme, and butter. It takes me back to my childhood in that small Midwestern town where church potlucks and grandma’s kitchen were the center of our social world. Dolly’s chicken and stuffing casserole recipe is more than a recipe it’s a memory baked into a dish.
I first tasted something like it at one of my earliest underground supper clubs, where an older woman named Dolly brought it to the table with humble pride. Her version was layered with love, heavy with creamy chicken, and crowned with a buttery golden stuffing crust. We passed it family-style and every bite told a story hers and now mine.
These days, I cook it often in my Asheville kitchen, especially when the leaves start to turn. It’s adaptable, it’s cozy, and it’s the kind of meal you don’t need an excuse to make. If you’ve ever had my garlic parmesan chicken meatloaves or tried the pancake sausage casserole, you know I love meals that tell a tale. This one’s no different.
Why Dolly’s Chicken and Stuffing Casserole Version Is Worth Making
Dolly’s Chicken and Stuffing Casserole Recipe balances creaminess and texture in a way that keeps everyone coming back for seconds. Rotisserie chicken makes it simple, while sour cream and canned soups bring that creamy base we all know and love. The stuffing topping soaks up just enough broth and butter to become crispy on top, yet tender underneath.
Whether you add bacon for smoky notes or peas for pops of freshness, this dish invites you to make it your own. It also happens to freeze beautifully and reheats like a dream, which makes it ideal for meal prepping or sharing with neighbors.
If you’re looking for the kind of recipe that works just as well for Sunday dinner as it does for a holiday spread, this one’s got your back.
Dolly’s Chicken and Stuffing Casserole
Ingredients
- 3 cups cooked and shredded chicken rotisserie chicken works well
- 1 10.5-ounce can cream of chicken soup
- 1 10.5-ounce can cream of mushroom soup (or cream of celery)
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 1 6-ounce box stuffing mix (e.g., Stove Top)
- 1/2 cup melted butter
- 1 1/2 cups chicken broth
- 1 cup shredded cheddar cheese optional
- 1/2 cup frozen peas optional
- 1/2 cup cooked and crumbled bacon optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine chicken, both soups, sour cream, milk, and spices. Stir until smooth.
- Spread the chicken mixture evenly into the prepared baking dish.
- In a separate bowl, mix stuffing with melted butter and chicken broth until moistened.
- Spread stuffing evenly over the chicken layer. Top with cheese if using.
- Bake uncovered for 35–40 minutes, until golden brown and bubbling.
- Let rest for 5–10 minutes before serving.
Notes
- Make ahead: Assemble up to 24 hours in advance and refrigerate.
- Freezing: Freeze unbaked or baked for up to 3 months. Thaw before baking or reheating.
- Variations: Try turkey instead of chicken or use cream of celery for a twist.
- Add-ins: Bacon, peas, or cheese can boost flavor and texture.
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Nutrition (Per Serving – estimate):
- Calories: 425
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 810mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 3g
- Protein: 22g
Layers of Flavor in Dolly’s Chicken and Stuffing Casserole
Breaking Down the Ingredients
The real charm of Dolly’s chicken and stuffing casserole recipe lies in its pantry-friendly ingredients and easy prep. This dish doesn’t ask for anything fancy, but it delivers incredible warmth in every bite.
Start with 3 cups of cooked shredded chicken rotisserie works beautifully and adds built-in seasoning. You’ll mix that with cream of chicken and cream of mushroom soup, both essential for a creamy, savory base. If you’re not a mushroom fan, feel free to sub in cream of celery or cream of onion soup.
Next comes sour cream and milk, which loosen and enrich the filling. Add onion powder, garlic powder, thyme, salt, and black pepper each adds depth and aroma without overwhelming the dish.
The stuffing mix (such as Stove Top) is moistened with chicken broth and melted butter. That top layer bakes into a golden, savory crust that soaks up the creamy filling below. It’s rustic, familiar, and entirely satisfying.
Optional but encouraged: stir in shredded cheddar cheese for richness, peas for color and texture, or crumbled bacon for smoky crunch.
Ingredient Swaps and Add-Ins
One of the best things about this casserole is how adaptable it is. Want to lighten it up? Use low-sodium soups and broth, or swap in Greek yogurt for sour cream. If you’re going meatless, try using sautéed mushrooms, spinach, and white beans in place of chicken.
For a Tex-Mex spin, stir in a small can of green chiles and use pepper jack cheese instead of cheddar. Or keep it Southern-style with a buttery cornbread stuffing.
How to Make Dolly’s Chicken and Stuffing Casserole Like a Pro
Simple Steps, Delicious Results
Making Dolly’s chicken and stuffing casserole recipe is as satisfying as eating it. The process is straightforward, and it all comes together in one baking dish, making cleanup a breeze. Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
In a large bowl, mix your shredded chicken with both soups, sour cream, milk, and spices until the texture is smooth and creamy. This base layer sets the tone for the dish rich, flavorful, and hearty.
Once that’s combined, spread the mixture evenly in your prepared dish. Then it’s time to work on the stuffing. In a separate bowl, stir the dry stuffing mix with melted butter and warm chicken broth. The butter adds richness, and the broth infuses every cube of bread with savory flavor.
Top the casserole with the stuffing mix, pressing it gently over the creamy chicken. If you’re using cheese, sprinkle it on now for a gooey, golden top. Then bake uncovered for 35 to 40 minutes until bubbling and lightly browned.
Let the casserole rest for 5 to 10 minutes before serving. This helps everything set and makes it easier to serve tidy, satisfying portions.
Pro Tips for the Perfect Casserole
- Use hot broth when mixing the stuffing so it absorbs evenly.
- Don’t overbake you want the top crisp, not dry.
- Layer gently. Avoid pressing too hard when adding stuffing to keep texture light.
- Let it sit. Resting makes slicing clean and keeps the filling creamy.
Store, Reheat, and Freeze Dolly’s Chicken and Stuffing Casserole the Right Way
The Ideal Make-Ahead Casserole
One reason I return to Dolly’s chicken and stuffing casserole recipe again and again is how easily it fits into a busy schedule. You can assemble the entire dish in advance just cover tightly with foil and store it in the fridge for up to 24 hours. When you’re ready to bake, pop it into the oven at 350°F. Add 5–10 minutes if it’s cold from the fridge.
That flexibility makes it perfect for prepping before guests arrive or for weeknights when you need something homey without the hassle. This same prep-ahead magic is what makes meals like my pancake sausage casserole or Tini’s mac and cheese so popular too.
Yes, You Can Freeze It!
Wondering if you can freeze Dolly’s chicken and stuffing casserole? Absolutely. You’ve got two great options: freeze it before baking or after. For best results, assemble the unbaked casserole in a foil tray, seal it tightly, and freeze up to 3 months. When ready, thaw it overnight in the fridge, then bake as directed.
Already baked it and have leftovers? Let the casserole cool, portion it into airtight containers, and freeze. To reheat, microwave small portions or cover with foil and warm in the oven at 325°F.
Conclusion
Dolly’s chicken and stuffing casserole recipe is the kind of dish that feeds more than hunger it feeds your spirit. It’s warm, familiar, and deeply satisfying. With its simple prep and make-ahead magic, it’s a recipe worth saving, repeating, and sharing.
Whether you’re bringing it to a church potluck, prepping for a busy week, or just feeding your family with love, this dish is always welcome at the table. Pair it with a simple salad or green beans, and dinner is done.
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FAQ Section
Can I use homemade stuffing instead of a boxed mix?
Definitely. Just make sure your homemade version is moistened with broth and butter, like the boxed mix would be.
Can I make this casserole in advance?
Yes. It’s ideal for making ahead. Prep it fully, cover, and refrigerate. Bake when needed.
Can I freeze this casserole?
Yes, it freezes well both before and after baking. Thaw overnight for best texture.
How do I make this casserole creamier?
Use extra sour cream or swap the cream of mushroom soup for more cream of chicken. A splash of half-and-half adds richness too.
What other meats can I use?
Turkey is a great option, especially for post-holiday meals. Smoked chicken also works try my smoked chicken thighs for extra flavor.