Can I make Dolly’s Chicken and Stuffing Casserole ahead of time?

Yes! Assemble the casserole (stop before baking), cover, and refrigerate for up to 24 hours . When ready to bake, let it sit on the counter for about 20 minutes while the oven preheats, then bake as directed. You may need a few extra minutes if it’s very cold.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days . Reheat in the microwave or in the oven at 350°F until warmed through.

You can, but creamy casseroles can change texture slightly after freezing. If you do freeze it, wrap tightly and freeze up to 2–3 months . Thaw overnight in the fridge and bake until hot and bubbly.

What can I substitute for rotisserie chicken?

Any cooked, shredded chicken works—leftover baked chicken, poached chicken, or even cooked chicken thighs. Rotisserie is just the weeknight shortcut we all deserve.

Can I use all cream of chicken soup instead of mushroom?

Absolutely. If mushroom soup isn’t your thing, use a full can of cream of chicken soup. The casserole will still be creamy and delicious.

Dolly’s Chicken and Stuffing Casserole: Easy 6-Ingredient Comfort

Description

Dolly’s Chicken and Stuffing Casserole is a cozy, creamy comfort food made with tender rotisserie chicken, savory stuffing, and a rich homemade sauce. This easy baked casserole is perfect for busy weeknights, family dinners, or when you need a warm, satisfying meal everyone will love.

Ingredients

Cooking spray
1 ½ cups water
¼ cup butter
1 (6 oz) package quick-cooking stuffing mix (such as Stove Top), or more to taste
1 tablespoon butter
1 medium onion, diced
3 stalks celery, diced
1 (10.5 oz) can low-sodium cream of chicken soup
½ (10.5 oz) can low-sodium cream of mushroom soup
1 (8 oz) container sour cream
1 whole cooked rotisserie chicken, skinned, boned, and shredded
Salt and ground black pepper to taste

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Instructions

Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray.
Prepare stuffing:
Bring water and ¼ cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove from heat, cover, and let sit for about 5 minutes until water is absorbed. Fluff with a fork.
Cook vegetables:
Melt 1 tablespoon butter in a skillet over medium heat. Add diced onion and celery and cook until softened, about 5–10 minutes.
Make creamy sauce:
In a bowl, mix cream of chicken soup, cream of mushroom soup, and sour cream until smooth.
Layer the casserole:
Spread shredded chicken evenly in the prepared baking dish. Top with the cooked onion and celery mixture and season with salt and pepper.
Add sauce:
Spread the soup mixture evenly over the chicken layer.
Top with stuffing:
Spoon prepared stuffing over the casserole and spread into an even layer.
Bake:
Bake for about 1 hour, until the filling is bubbly and the stuffing topping is golden brown.
Serve:
Let rest for 5–10 minutes before serving. Serve warm and enjoy!

Notes

Rotisserie chicken makes this recipe quick and easy.

For a crispier topping, drizzle a little melted butter over the stuffing before baking.

You can add extra vegetables like carrots or peas for more texture.

Leftovers store well in the refrigerator for up to 3–4 days.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 85 mg