Dolly’s Chicken and Stuffing Casserole

When you need comfort food that brings the whole family to the table without keeping you in the kitchen all evening, this chicken and stuffing casserole dinner delivers exactly that. It combines tender shredded chicken in a creamy sauce with perfectly seasoned stuffing on top, creating layers of flavor and texture that satisfy everyone from picky eaters to adventurous palates.

This casserole works beautifully for busy weeknights when you want something homemade but don’t have hours to spend cooking. It also shines at potlucks and family gatherings, where it can feed a crowd without requiring last-minute attention. The best part? You can assemble everything ahead of time and just pop it in the oven when you’re ready to eat.

Why You’ll Love This Chicken and Stuffing Casserole Dinner

This recipe saves you time by using rotisserie chicken and boxed stuffing mix, cutting your prep work down to just 15 minutes. The creamy chicken layer stays moist and flavorful while the stuffing on top gets golden and slightly crispy at the edges.

The combination of textures makes every bite interesting. You get tender chicken in a smooth, savory sauce underneath and that classic stuffing texture on top with crispy bits and soft centers. It’s the kind of meal that feels special enough for Sunday dinner but easy enough for a Tuesday night.

You can customize this casserole to match what’s in your pantry or accommodate dietary needs. Swap proteins, add vegetables, or change up the stuffing variety. The basic formula works with countless variations, which means you’ll never get bored making it.

Leftovers reheat beautifully, and the casserole actually tastes even better the next day after the flavors have had time to blend together. Make it on Sunday and you’ve got lunches sorted for the first half of the week.

Ingredients for Chicken and Stuffing Casserole Dinner

I always reach for rotisserie chicken when making this casserole because it keeps prep time minimal and adds extra flavor from the seasoned skin. If you’re using leftover baked chicken, that works perfectly too. Either way, you want chicken that’s already moist and well-seasoned.

• 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

The cream of chicken soup creates the base of your sauce, but don’t skip the sour cream. That’s what gives the filling a tangy richness that keeps it from tasting too heavy. I prefer sour cream for the flavor, but mayonnaise works if that’s what you have on hand. The chicken broth thins out the mixture just enough so it spreads easily and doesn’t dry out during baking.

For the stuffing, I find that using slightly less liquid than the box directs prevents sogginess. The casserole releases moisture as it bakes, so you want your stuffing on the drier side when you’re assembling everything. The melted butter drizzled on top helps the stuffing brown beautifully and adds another layer of richness. Choose traditional herb stuffing for classic flavor or cornbread stuffing if you want something a bit sweeter and more Southern-style.

How to Make Chicken and Stuffing Casserole Dinner

In my experience, the key to a perfect casserole is getting that stuffing layer just right. Too wet and it turns mushy, too dry and it doesn’t cook through properly. Following these steps will give you golden, crispy edges with a tender interior every time.

Preheat and Prep

Set your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray. This size gives you the ideal ratio of filling to topping. A smaller dish makes the layers too thick and they won’t cook evenly, while a larger one spreads everything too thin.

Make the Chicken Mixture

Grab a large mixing bowl and combine your shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir everything together until the mixture is completely smooth with no lumps of soup remaining. The consistency should be creamy but pourable, similar to a thick gravy. Season with salt and pepper, keeping in mind that the stuffing mix will add more seasoning on top.

Assemble the Base Layer

Spread the chicken mixture evenly across the bottom of your prepared baking dish. Use a spatula to smooth it out into all the corners. You want an even layer so every portion has the same ratio of chicken to stuffing.

Prepare the Stuffing

Here’s where I do things differently than the box directions suggest. Prepare your stuffing mix using about 25% less liquid than called for. This usually means reducing the water by a few tablespoons. Mix it according to package instructions otherwise, letting it sit for the recommended time to absorb the liquid. The stuffing should be moist but not wet or sticky.

Top and Finish

Spoon the prepared stuffing over the chicken mixture, distributing it evenly across the entire surface. Don’t press it down or pack it. You want it to sit loosely on top so steam can escape and the top layer can get crispy. Drizzle the melted butter over the stuffing in a zigzag pattern, making sure to hit all the edges and corners where you want the best browning.

Bake to Perfection

Slide the casserole into your preheated oven and bake uncovered for 35-40 minutes. You’re looking for golden brown color on the stuffing and bubbling around the edges where the sauce meets the dish. The casserole is done when the top is crispy in spots and the filling is hot throughout. Let it rest for 10 minutes before serving. This resting time lets the sauce thicken up slightly so your portions hold their shape when you scoop them out.

What to Serve with Chicken and Stuffing Casserole Dinner

This casserole is hearty enough to be the star of the meal, but adding a few lighter sides creates a complete and balanced dinner.

Steamed Green Beans: Simple steamed or sautéed green beans with a bit of butter and garlic provide a fresh, crisp contrast to the rich casserole. The bright green color also makes your plate more visually appealing.

Roasted Carrots: Toss carrot sticks with olive oil, honey, and thyme, then roast them until caramelized. The natural sweetness complements the savory stuffing, and roasting brings out a depth of flavor that steamed carrots can’t match.

Cranberry Sauce: Whether you use homemade or canned, cranberry sauce adds a tart-sweet element that cuts through the richness of the creamy chicken. It’s especially fitting during fall and winter months or around the holidays.

Garden Salad: A simple mixed green salad with a light vinaigrette keeps things fresh and adds crunch. Go for spring greens or romaine with cherry tomatoes, cucumbers, and a tangy dressing.

Dinner Rolls: Warm, buttery rolls are perfect for soaking up extra sauce from the casserole. They also make the meal feel more substantial if you’re serving hungry teenagers or guests with big appetites.

Roasted Brussels Sprouts: Halve and roast Brussels sprouts with olive oil and a sprinkle of parmesan cheese until the edges are crispy. Their slightly bitter, nutty flavor balances the comfort-food richness of the casserole nicely.

Pro Tips & Variations

Make It Ahead: Assemble the entire casserole up to 24 hours before you plan to bake it. Cover tightly with plastic wrap and refrigerate. When you’re ready to cook, let it sit at room temperature for 20 minutes, then bake as directed. You might need to add 5-10 minutes to the cooking time since it’s starting cold.

Prevent Soggy Stuffing: The three secrets to crispy stuffing are reducing the liquid in the mix, baking uncovered, and drizzling with melted butter. If your stuffing still seems too moist, spread it on a baking sheet and let it sit for 10 minutes before adding it to the casserole.

Boost the Flavor: Stir in a teaspoon of garlic powder, dried thyme, or poultry seasoning to the chicken mixture. Adding a handful of shredded cheddar or parmesan cheese creates a richer sauce.

Freeze for Later: This casserole freezes beautifully unbaked. Assemble it in a disposable aluminum pan, cover tightly with plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Turkey Variation: Swap the chicken for leftover turkey, especially around Thanksgiving. Add a handful of dried cranberries to the stuffing mix for a holiday-inspired twist that tastes amazing with the creamy sauce.

Vegetable Addition: Stir in a cup of frozen peas, diced celery, or sautéed mushrooms to the chicken mixture for added nutrition and texture. This makes the casserole more of a complete one-dish meal.

Gluten-Free Option: Use gluten-free cream of chicken soup and gluten-free stuffing mix. The texture and flavor remain excellent with these simple substitutions.

Bacon Upgrade: Cook and crumble 4-5 strips of bacon, then sprinkle them over the stuffing before adding the melted butter. The smoky, salty flavor takes this casserole to another level.

Storage & Reheating Tips

Store leftover chicken and stuffing casserole in an airtight container in the refrigerator for up to 4 days. I find that glass containers with snap lids work best because they don’t absorb odors and keep the casserole fresh longer.

For reheating, the oven gives you the best results. Cover individual portions with foil and warm at 350°F for about 15 minutes, or until heated through. Remove the foil for the last 5 minutes to crisp up the stuffing again. The microwave works in a pinch, but the stuffing loses its texture and gets soft.

To freeze cooked casserole, portion it into individual servings and wrap each one tightly in plastic wrap, then foil. Frozen portions keep for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.

Turn leftovers into a completely different meal by chopping them up and using the mixture as a filling for quesadillas or wraps. The creamy chicken and stuffing combination works surprisingly well in that format.

Common Questions

Can I use fresh chicken instead of cooked? You need cooked chicken for this recipe since the baking time isn’t long enough to cook raw chicken safely. Rotisserie chicken is the easiest option, but you can also poach or bake chicken breasts specifically for this purpose.

What if I don’t have cream of chicken soup? Make a quick substitute by whisking together 1 cup of milk or chicken broth with 3 tablespoons of flour and 2 tablespoons of butter in a saucepan over medium heat until thickened. Season with salt, pepper, and a pinch of garlic powder.

How do I scale this recipe for a smaller family? Cut all ingredients in half and use an 8×8-inch baking dish. The cooking time stays about the same, but check it at 30 minutes to make sure the stuffing doesn’t get too dark.

Can I add vegetables directly to the casserole? Absolutely. Frozen mixed vegetables, peas, or diced bell peppers work great stirred into the chicken mixture. Just make sure to thaw and drain frozen vegetables first so they don’t add excess liquid.

Why is my casserole watery? This usually happens if the stuffing mix has too much liquid or if you use very wet chicken. Make sure to use less water in the stuffing than the box directs, and if using rotisserie chicken, let it drain on paper towels before shredding.

This chicken and stuffing casserole dinner proves that comfort food doesn’t have to be complicated. With simple ingredients and straightforward steps, you can have a satisfying meal on the table in under an hour. It’s the kind of recipe that becomes a regular rotation in your dinner plans once you see how much your family enjoys it.