Dollys Chicken Stuffing Casserole (Printer-friendly)

Tender chicken and vegetables in a creamy sauce topped with seasoned stuffing, baked until golden and bubbly.

# What You'll Need:

→ Chicken

01 - 4 cups cooked chicken breast, diced or shredded (about 1–1.5 lbs)

→ Vegetables

02 - 1 cup celery, finely chopped
03 - 1 cup yellow onion, finely chopped
04 - 1 cup carrots, finely chopped

→ Sauce

05 - 1 can (10.5 oz) condensed cream of chicken soup
06 - 1 cup sour cream
07 - 1/2 cup whole milk
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon salt

→ Stuffing

12 - 1 package (6 oz) seasoned stuffing mix
13 - 1/2 cup unsalted butter, melted
14 - 1 cup low-sodium chicken broth

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté celery, onion, and carrots in a drizzle of oil or butter for 5–7 minutes until just softened.
03 - In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, thyme, pepper, and salt until smooth.
04 - Fold in the cooked chicken and sautéed vegetables into the sauce mixture.
05 - Spread the chicken mixture evenly into the prepared baking dish.
06 - In a separate bowl, combine stuffing mix, melted butter, and chicken broth until evenly moistened.
07 - Sprinkle the stuffing mixture evenly over the chicken layer.
08 - Bake uncovered for 35–40 minutes, or until the top is golden and the filling is bubbling around the edges.
09 - Let rest for 5–10 minutes before serving to allow the casserole to set.

# Expert Tips:

01 -
  • It transforms leftover chicken into something everyone actually fights over
  • The creamy filling stays moist while the top gets irresistibly crispy
  • Everything comes together in one dish without any fancy techniques
02 -
  • Dont skip the vegetable sauté step, raw onions and celery will taste harsh in the finished dish
  • The stuffing should feel damp but not soaking wet when you spread it on top
  • If the top browns too quickly, tent with foil for the last 10 minutes
03 -
  • Use low-sodium broth and soup to control the salt level
  • Cut your vegetables slightly larger than you think you need, they shrink when cooked
  • Let the casserole rest for the full 10 minutes or the filling will be too loose to serve neatly

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