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Dolly's Chicken and Stuffing Casserole

Creamy chicken casserole topped with golden stuffing makes an easy, comforting dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 cups shredded cooked chicken rotisserie or baked
  • 1 can cream of chicken soup 10.5 oz
  • 1/2 cup sour cream or mayonnaise
  • 1/4 cup chicken broth
  • 1 box stuffing mix 6 oz, traditional or cornbread
  • 2 tablespoons melted butter
  • salt and pepper to taste

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • spatula

Method
 

  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until the mixture is completely smooth with no lumps. Season with salt and pepper to taste.
  3. Spread the chicken mixture evenly across the bottom of the prepared baking dish, smoothing it into all corners with a spatula.
  4. Prepare the stuffing mix according to package directions, but use about 25% less liquid than called for to prevent sogginess. Let it sit to absorb the liquid.
  5. Spoon the prepared stuffing evenly over the chicken mixture. Do not press down or pack it. Drizzle melted butter over the stuffing in a zigzag pattern, covering all edges and corners.
  6. Bake uncovered for 35-40 minutes, until the stuffing is golden brown and the edges are bubbling. The top should be crispy in spots.
  7. Let the casserole rest for 10 minutes before serving. This allows the sauce to thicken slightly so portions hold their shape.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven for 15 minutes, removing foil for the last 5 minutes to crisp the stuffing. Freezing: Freeze unbaked casserole for up to 2 months. Thaw overnight in refrigerator before baking. Cooked casserole can be frozen in portions for up to 3 months. Make-Ahead: Assemble up to 24 hours ahead, refrigerate covered, then bake when ready (may need extra 5-10 minutes). Variations: Use turkey instead of chicken, add dried cranberries for holidays, stir in frozen vegetables, add shredded cheese to chicken mixture, or top with crumbled bacon. Gluten-Free: Use gluten-free soup and stuffing mix.