I never expected to find a recipe that would become a cornerstone of my family’s dinner rotation at a neighborhood yard sale, of all places. But that’s exactly what happened last spring when I was browsing through a box of old cookbooks at Mrs. Peterson’s house down the street.
There, tucked between the pages of a well-worn community cookbook from the 1970s, was a handwritten recipe card titled “Dolly’s Chicken and Stuffing Casserole.” Something about the yellowed paper and the careful handwriting made me curious. When I asked Mrs. Peterson about it, her eyes lit up.
“Oh, Dolly was my mother’s best friend,” she explained. “She brought that casserole to every potluck and family emergency for forty years. It was famous in our little town.”
I paid a dollar for the cookbook with the recipe card inside, and that evening, I decided to give it a try. The ingredients were simple, the instructions straightforward. But the aroma that filled my kitchen as it baked was something special—homey, comforting, like a warm hug on a cold day.
When my family gathered around the table that night, something magical happened. My teenage son, who typically races through dinner to get back to his video games, asked for seconds. My picky eight-year-old cleaned her plate without a single complaint. My husband looked up after his first bite and said, “We need to put this in the regular rotation.”
Since then, I’ve made Dolly’s Chicken and Stuffing Casserole at least twice a month. It’s become our go-to comfort food, the meal I make when someone has had a rough day or when we have something to celebrate. I’ve even started bringing it to neighborhood potlucks, where it never fails to receive compliments and recipe requests.
So here it is—the recipe that found its way to me and might just become a favorite in your home too.
Table of Contents
Ingredients
- 4 cups cooked chicken, shredded or cubed (about 1 rotisserie chicken)
- 1 box (6 oz) stuffing mix (I use herb-flavored)
- 1/4 cup unsalted butter, melted
- 1 can (10.75 oz) cream of chicken soup
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the dry stuffing mix with the melted butter. Toss well until all the stuffing is coated. Set aside 1 cup of this mixture for the topping.
- In another large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth until smooth.
- Add the diced onion, celery, frozen vegetables, thyme, garlic powder, salt, and pepper to the soup mixture and stir well.
- Fold in the cooked chicken until evenly coated with the creamy mixture.
- Spread the remaining stuffing (not the reserved cup) evenly across the bottom of the prepared baking dish.
- Pour the chicken and soup mixture over the stuffing layer, spreading it out evenly.
- Sprinkle the reserved cup of buttered stuffing over the top of the casserole. If using cheese, sprinkle it on top of the stuffing layer.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let stand for 10 minutes before serving.
Variations
- Thanksgiving Leftover Version: Use leftover turkey instead of chicken and leftover prepared stuffing instead of the box mix.
- Vegetable Boost: Add 1 cup of sautéed mushrooms or a small jar of drained, diced pimentos for extra color and flavor.
- Dairy-Free Option: Substitute the sour cream with dairy-free yogurt and omit the cheese or use a dairy-free alternative.
- Spicy Kick: Add 1/4 teaspoon of cayenne pepper and 1 small can of diced green chilies to the soup mixture.
Servings
This recipe makes one 9×13-inch casserole that serves 8-10 people, making it perfect for family dinners with leftovers or for taking to potlucks.
I’ve found that Dolly’s casserole actually tastes even better the next day, once the flavors have had time to meld together. It reheats beautifully in the microwave or in a 350°F oven for about 20 minutes.
FAQs
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the entire casserole up to 24 hours in advance and refrigerate it covered. When ready to bake, let it sit at room temperature for about 30 minutes, then follow the baking instructions, adding about 10 minutes to the covered baking time.
Can I freeze Dolly’s Chicken and Stuffing Casserole?
Yes, this casserole freezes well. Prepare it through step 8, then cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 15 minutes to the baking time.
What can I serve with this casserole?
A simple green salad and cranberry sauce make wonderful accompaniments. For a heartier meal, add some steamed green beans or roasted brussels sprouts on the side.
Can I use rotisserie chicken to save time?
Definitely! A rotisserie chicken yields about the right amount of meat and adds great flavor. It’s my go-to shortcut when making this recipe on busy weeknights.
My family doesn’t like mushrooms. Can I substitute the cream of mushroom soup?
Absolutely. You can use two cans of cream of chicken soup instead, or try cream of celery for a different but complementary flavor.
Dolly’s Chicken and Stuffing Casserole
Equipment
- Oven
- Mixing bowls
- 9×13-inch baking dish
- Whisk
- Spatula
- Aluminum foil
Ingredients
For the Casserole
- 4 cups cooked chicken, shredded or cubed (about 1 rotisserie chicken)
- 1 box stuffing mix (6 oz, herb-flavored)
- 1/4 cup unsalted butter, melted
- 1 can cream of chicken soup (10.75 oz)
- 1 can cream of mushroom soup (10.75 oz)
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- to taste salt and black pepper
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the dry stuffing mix with the melted butter. Toss well until all the stuffing is coated. Set aside 1 cup of this mixture for the topping.
- In another large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth until smooth.
- Add the diced onion, celery, frozen vegetables, thyme, garlic powder, salt, and pepper to the soup mixture and stir well.
- Fold in the cooked chicken until evenly coated with the creamy mixture.
- Spread the remaining stuffing (not the reserved cup) evenly across the bottom of the prepared baking dish.
- Pour the chicken and soup mixture over the stuffing layer, spreading it out evenly.
- Sprinkle the reserved cup of buttered stuffing over the top of the casserole. If using cheese, sprinkle it on top of the stuffing layer.
- Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let stand for 10 minutes before serving.