Foolproof Dolly's Chicken and Stuffing Casserole
A creamy shredded chicken casserole topped with buttery, crisp stuffing — this dolly's chicken and stuffing casserole recipe bakes in one dish and feeds a family with almost no cleanup.
Servings: 8 servings
Calories: 420kcal
Ingredients
For the Chicken Filling:
- 3 cup cooked, shredded chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup sour cream
- 1 cup (240ml) chicken broth
- 1 cup frozen peas and carrots, thawed (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Stuffing Topping:
- 1 box (6 oz / 170g) herb-seasoned stuffing mix
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, stir together the shredded chicken, cream of chicken soup, sour cream, chicken broth, salt, and pepper. Fold in the peas and carrots if using.
- Spread the chicken mixture evenly into the prepared baking dish.
- In a separate bowl, toss the dry stuffing mix with the melted butter until fully coated.
- Sprinkle the buttered stuffing mix evenly over the chicken layer, covering it completely.
- Bake uncovered for 35–40 minutes, until the topping is deep golden brown and the filling is bubbling at the edges.
- Let rest for 10 minutes before serving.
Notes
- Measure the broth exactly — 1 cup is the tested amount that keeps the filling sliceable without turning soupy.
- Store leftovers covered in the refrigerator for up to 4 days, or freeze the baked casserole for up to 2 months.
- For make-ahead prep, keep the chicken filling and buttered stuffing topping in separate containers until just before baking so the topping doesn't soften early.