Dollys Chicken Stuffing Casserole

The first time I made this casserole, my kitchen filled with the most incredible aroma—buttery stuffing herbs mingling with savory chicken. My roommate stuck her head in the door and asked what bakery had opened in our apartment. That's when I knew this recipe was something special.

I started bringing this to every potluck and family gathering after my aunt claimed it was the best thing shed eaten in years. Now my cousin requests it for her birthday every year instead of cake. Theres something about this dish that makes people feel instantly at home.

Ingredients

• 4 cups cooked chicken breast: Rotisserie chicken works perfectly here or use leftover roasted chicken
• 1 cup celery: Finely chopped adds a subtle crunch and classic savory flavor
• 1 cup yellow onion: The sweetness balances the creamy sauce beautifully
• 1 cup carrots: Finely diced for color and natural sweetness
• 1 can cream of chicken soup: The base that makes everything velvety and rich
• 1 cup sour cream: Adds tanginess and extra creaminess to the sauce
• 1/2 cup whole milk: Thins the sauce just enough for perfect consistency
• 1/2 teaspoon garlic powder: Rounds out the flavors without being overpowering
• 1/2 teaspoon dried thyme: Classic herb pairing that tastes like childhood
• 1/2 teaspoon black pepper: Adds gentle warmth and depth
• 1/2 teaspoon salt: Enhances all the other flavors
• 1 package seasoned stuffing mix: The crowning glory that gets irresistibly crispy
• 1/2 cup unsalted butter melted: Makes the stuffing golden and flavorful
• 1 cup low-sodium chicken broth: Moistens the stuffing without making it soggy

Instructions

Preheat your oven:

Set to 350°F and grease a 9x13-inch baking dish with butter or cooking spray

Sauté the vegetables:

Cook celery onion and carrots in a skillet with a little butter for 5 to 7 minutes until softened

Make the creamy sauce:

Whisk together the soup sour cream milk garlic powder thyme pepper and salt until smooth

Combine everything:

Fold the cooked chicken and sautéed vegetables into the sauce mixture

Layer it up:

Spread the chicken mixture evenly in your prepared baking dish

Prepare the topping:

Mix the stuffing with melted butter and chicken broth until evenly moistened

Add the crown:

Sprinkle the stuffing mixture over the chicken layer in an even layer

Bake until golden:

Bake uncovered for 35 to 40 minutes until the top is crispy and edges bubble

Let it rest:

Wait 5 to 10 minutes before serving so it sets nicely

Save Pin

Last winter my neighbor texted me at 9pm asking for the recipe because the smell from my vent had made her family starving. She now makes it every Sunday and says her kids actually ask for seconds of vegetables. That is the power of good comfort food.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours ahead and keep it covered in the refrigerator. Add an extra 10 minutes to the baking time since it will be cold going into the oven. The flavors actually develop and meld overnight making it even better.

Freezer Friendly

Wrap the unbaked casserole tightly with plastic then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. I always keep one in my freezer for unexpected guests or those nights when cooking feels impossible.

Serving Suggestions

This casserole is hearty enough to stand alone but a crisp green salad with vinaigrette cuts through the richness perfectly. Steamed green beans or roasted broccoli also work beautifully on the side.

• Pair with crusty bread to soak up any extra sauce
• A glass of crisp white wine complements the creamy flavors
• Serve with a simple fruit dessert for balance

Save Pin

There is nothing quite like pulling this bubbling golden casserole out of the oven and watching everyone's face light up. It is simple honest food that brings people together.

Recipe FAQs

→ Can I make this casserole ahead of time?

Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What can I substitute for cream of chicken soup?

Use cream of mushroom soup for a earthier flavor, or make a homemade white sauce with butter, flour, and chicken broth mixed with sour cream.

→ Can I freeze this casserole?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.

→ How do I know when the casserole is done?

The casserole is ready when the stuffing top is golden brown and the creamy filling is bubbling around the edges of the dish.

→ Can I use raw chicken instead of cooked?

Cook raw chicken breasts in the skillet before sautéing the vegetables, then proceed with the recipe as written.