Dolly’s Chicken Stuffing Casserole

Why You’ll Love This Recipe

I love this recipe because it combines simple ingredients into something that feels rich and satisfying. The creamy base brings the chicken to life, and the golden, buttery stuffing topping adds the perfect savory crunch. It’s one of those meals that reminds me of home—and it comes together with minimal effort. Whether I’m feeding the whole family or prepping ahead for the week, this casserole never lets me down.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups cooked, shredded chicken

• 1 (10.5 oz) can cream of chicken soup

• 1 (10.5 oz) can cream of celery soup

• 1 cup sour cream

• 1/2 cup milk

• 1/2 cup chopped celery (optional)

• 1/2 cup chopped onion (optional)

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• 1 (6 oz) box seasoned stuffing mix

• 1/2 cup butter, melted

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a large bowl, I mix the cream of chicken soup, cream of celery soup, sour cream, milk, garlic powder, salt, and pepper. If I’m using celery and onion, I stir those in too.

3. I fold in the shredded chicken until everything is well coated in the sauce.

4. I spread the chicken mixture evenly into the prepared baking dish.

5. In another bowl, I combine the stuffing mix with the melted butter, stirring until the stuffing is moistened.

6. I sprinkle the stuffing evenly over the chicken mixture.

7. I bake the casserole uncovered for 40–45 minutes, until the top is golden and the filling is bubbly.

8. I let it rest for 5 minutes before serving so it sets up just right.

Servings and timing

This recipe serves 6 generous portions. It takes about 15 minutes to prep and 45 minutes to bake, so it’s ready to enjoy in about 1 hour.

Variations

Sometimes I stir in frozen peas or chopped green beans for a bit of added color and texture. If I want more richness, I use cream instead of milk. I’ve also swapped in leftover turkey for the chicken—especially around the holidays. For extra flavor, I top it off with a sprinkle of grated cheddar cheese during the last 10 minutes of baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 325°F for about 15–20 minutes or microwave individual portions until heated through. If the stuffing topping feels a little dry, I drizzle a tiny bit of chicken broth over it before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it a day ahead and store it covered in the fridge. I just bake it the next day, adding a few extra minutes if it’s going in cold.

What kind of chicken works best?

I usually use rotisserie chicken or any leftover cooked chicken I have on hand. Both breasts and thighs work great.

Can I freeze this casserole?

Yes, I assemble and freeze it before baking. When I’m ready to cook, I thaw it in the fridge overnight and bake as directed.

Can I use a different soup?

I’ve swapped in cream of mushroom or cream of onion soup before—both work well depending on what flavor I want.

Is it okay to use homemade stuffing?

Absolutely. If I have leftover homemade stuffing, I just crumble it on top instead of using a boxed mix and adjust the butter if needed.

Conclusion

Dolly’s Chicken Stuffing Casserole is one of those dishes that brings comfort with every bite. It’s hearty, homey, and bursting with flavor—exactly what I want from a no-fuss dinner. Whether I’m serving it as a weeknight staple or a holiday side, it always leaves everyone asking for seconds.