🍗🧄 Dolly’s Chicken and Stuffing Casserole
✨ Description:
Shredded chicken is layered with a savory cream sauce and topped with buttery stuffing, then baked until golden and bubbling. It’s an easy crowd-pleaser, perfect for Sunday dinner or a potluck.
📝 Ingredients (Serves 6–8):
🐔 For the Chicken:
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3 cups cooked shredded chicken (rotisserie chicken works great!)
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Salt & pepper to taste
🥣 For the Creamy Layer:
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of celery or mushroom soup
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½ cup sour cream
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½ cup milk or chicken broth
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½ tsp garlic powder
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½ tsp onion powder
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Optional: 1 cup frozen mixed vegetables (peas, carrots, corn)
🍞 For the Stuffing Topping:
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1 box (6 oz) Stovetop stuffing mix (chicken or cornbread flavor)
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1 ½ cups hot water
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3 tbsp butter
🔪 Instructions:
1. Preheat Oven
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Preheat your oven to 375°F (190°C).
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Lightly grease a 9×13″ casserole dish.
2. Layer the Chicken
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Spread shredded chicken evenly in the bottom of the baking dish.
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Season lightly with salt and pepper.
3. Mix the Creamy Sauce
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In a bowl, whisk together both soups, sour cream, milk (or broth), garlic powder, and onion powder.
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Stir in frozen veggies if using.
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Pour the mixture over the chicken in the baking dish and spread evenly.
4. Prepare the Stuffing
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In a medium bowl, combine stuffing mix, hot water, and butter. Let sit 2–3 minutes to absorb.
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Fluff with a fork, then spoon over the top of the casserole.
5. Bake
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Bake uncovered for 35–40 minutes, until hot and bubbly and the stuffing is golden brown.
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Let cool for 5–10 minutes before serving.
🧁 Optional Add-Ins:
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Add ½ cup shredded cheddar or Swiss cheese to the creamy layer.
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Use cream of mushroom and fresh sautéed mushrooms for a deeper flavor.
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Top with chopped parsley or a dash of paprika for color.
🧊 Storage:
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Keeps in the fridge for 3–4 days.
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Can be frozen before baking for up to 2 months — just thaw overnight and bake as directed.
Would you like a slow cooker version, a from-scratch stuffing option, or a low-sodium / dairy-free adaptation of this recipe?
