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Dolly's Chicken and Stuffing Casserole

Dolly's Chicken and Stuffing Casserole

A comforting and incredibly easy meal that’s perfect for busy weeknights or potlucks. This one-dish wonder brings together tender chicken and savory stuffing for a satisfying and budget-friendly comfort food classic that the whole family will adore.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded or diced rotisserie chicken is perfect for this!
  • 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
  • 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 1/2 cup milk whole or 2%
  • 1/4 cup finely chopped onion optional, for extra flavor
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt adjust to taste, especially if using salted chicken broth or soup
  • 1 (12 ounce) package cornbread stuffing mix or your favorite bread stuffing mix
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 cup chicken broth low sodium preferred to control saltiness
Optional Toppings
  • Crispy fried onions
  • fresh parsley

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the shredded or diced cooked chicken, both cans of condensed cream of mushroom soup and cream of chicken soup, sour cream, milk, chopped onion (if using), poultry seasoning, black pepper, and salt. Stir all ingredients together until well combined and the chicken is evenly coated in the creamy mixture.
    3 cups cooked chicken, shredded or diced, 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted, 1 (10.5 ounce) can condensed cream of chicken soup, undiluted, 1 cup sour cream, 1/2 cup milk, 1/4 cup finely chopped onion, 1 teaspoon poultry seasoning, 1/2 teaspoon black pepper, 1/4 teaspoon salt
  3. Prepare the stuffing according to package directions, but use the 1 cup of chicken broth and the melted butter instead of the water and butter called for on the box. Stir the stuffing mix into the prepared liquid mixture until it’s just moistened. Do not overmix.
    1 (12 ounce) package cornbread stuffing mix, 1/2 cup unsalted butter, melted, 1 cup chicken broth
  4. Spread about half of the prepared stuffing mixture evenly into the bottom of the greased baking dish. This will form the base layer of your casserole.
  5. Pour the creamy chicken mixture evenly over the stuffing layer in the baking dish.
  6. Carefully spoon the remaining stuffing mixture over the top of the chicken mixture, spreading it out to cover the entire surface. Don't worry if it's not perfectly smooth; a rustic look is part of its charm.
  7. Cover the baking dish tightly with aluminum foil.
  8. Bake for 30 minutes.
  9. Remove the aluminum foil and continue baking for another 15-20 minutes, or until the stuffing topping is golden brown and crispy, and the casserole is heated through and bubbling around the edges.
  10. Let the casserole rest for about 5-10 minutes before serving to allow it to set slightly. Garnish with crispy fried onions or fresh parsley if desired.
    Crispy fried onions, fresh parsley

Notes

Store leftovers in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.