Dollys Chicken Stuffing Casserole

Last November I stood in my kitchen exhausted from a long week when I realized I had leftover rotisserie chicken and a craving for something that felt like a hug. I threw together what I had in the pantry, not expecting much, but when my roommate walked through the front door she stopped dead and said whatever that is I need it immediately. That was the night this casserole became our regular comfort food.

My sister called me midweek sounding defeated after her twins refused to eat dinner three nights in a row. I talked her through this recipe step by step over the phone and she texted me an hour later saying both kids asked for seconds and the baby was actually quiet for the first time all evening. Now she makes it every Sunday and sends me photos of their empty plates.

Ingredients

• 4 cups cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time on prep days
• 1 cup celery finely chopped: These add essential crunch and brightness that cuts through the rich sauce
• 1 cup yellow onion finely chopped: Sweet onions caramelize slightly as they sauté adding depth to the filling
• 1 cup carrots finely chopped: They bring natural sweetness and color that makes every forkful feel complete
• 1 can cream of chicken soup: This creates the velvety base that holds everything together beautifully
• 1 cup sour cream: Adds tang and richness that makes the sauce taste homemade
• 1/2 cup whole milk: Thins the sauce just enough for perfect coverage without being runny
• 1/2 teaspoon garlic powder: Essential depth that rounds out all the creamy elements
• 1/2 teaspoon dried thyme: Brings subtle earthiness that complements the chicken perfectly
• 1/2 teaspoon black pepper: Freshly cracked adds warmth that lingers pleasantly
• 1/2 teaspoon salt: Enhances all the flavors without making it taste salty
• 1 package seasoned stuffing mix: The herby breadcrumbs create that irresistible crispy top layer
• 1/2 cup unsalted butter melted: This is what makes the stuffing turn golden and incredibly flavorful
• 1 cup low sodium chicken broth: Moistens the stuffing just enough so it is crisp outside but tender underneath

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 dish with butter while you prep everything else

Soften the vegetables:

Sauté celery onion and carrots until they just start yielding to your spoon about 5 to 7 minutes

Make the creamy sauce:

Whisk together the soup sour cream milk and seasonables until completely smooth

Combine everything:

Fold in the cooked chicken and those softened vegetables until every piece is coated

Spread the filling:

Transfer mixture to your prepared dish pressing it gently into an even layer

Prepare the topping:

Mix stuffing with melted butter and broth until it feels like damp sand

Add the crust:

Sprinkle stuffing over the casserole covering the filling completely

Bake until golden:

Bake 35 to 40 minutes until the top is deep golden and you see bubbles around the edges

Let it rest:

Wait 10 minutes before serving so the sauce has time to set slightly

Save

My dad who never cooks anything more complicated than eggs asked for this recipe after trying it at our Sunday family dinner. Last week he called me proud as punch to say he made it himself and even remembered to let the vegetables soften properly. Hearing him describe the house smelling like butter and herbs while it baked made my whole week.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours before baking and store it covered in the refrigerator. Just add about 10 extra minutes to the baking time since it will be cold going into the oven. The flavors actually meld together even better this way.

Simple Side Pairings

A crisp green salad with vinaigrette cuts through the richness beautifully. Roasted green beans or steamed broccoli add color and nutrients without competing with the casserole flavors.

Freezing Instructions

Wrap the unbaked casserole tightly in plastic then foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

• Freeze individual portions for quick weekday lunches
• Always write the baking instructions on the foil before freezing
• Let frozen casseroles thaw completely to ensure even cooking

Save

There is something about this casserole appearing on the table that makes everyone relax a little more.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ Can I freeze this casserole?

Freeze unbaked for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What can I use instead of cream of chicken soup?

Try cream of mushroom soup, or make a homemade white sauce with butter, flour, and chicken broth.

→ How do I know when it's done?

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

→ Can I use raw chicken?

Cook raw chicken first by simmering, poaching, or baking until fully cooked, then dice and add to the mixture.