Dolly’s Chicken Stuffing Casserole (Print)
Creamy chicken with stuffing, baked to golden perfection for a cozy, crowd-pleasing comfort meal in under an hour.
# Ingredients:
→ Main Components
01 -
3 cups (approximately 420 g) cooked and shredded chicken
02 -
1 can (298 g) cream of chicken soup
03 -
1 can (298 g) cream of mushroom soup or alternate cream soup
04 -
1 cup (240 g) sour cream
05 -
120 ml whole milk
→ Seasonings
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon dried thyme
09 -
1/2 teaspoon ground black pepper
10 -
1/2 teaspoon salt, adjust to taste
→ Stuffing and Toppings
11 -
1 box (170 g) seasoned stuffing mix
12 -
120 g unsalted butter, melted
13 -
360 ml chicken broth
14 -
1 cup (100 g) shredded cheddar cheese, optional
15 -
1/2 cup (70 g) frozen peas, optional
# Steps:
01 -
Preheat oven to 175°C and grease a 33x23 cm baking dish with butter or nonstick spray.
02 -
Combine shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, thyme, black pepper, and salt in a large bowl. Stir thoroughly until the mixture is smooth and uniform.
03 -
Evenly spread the chicken mixture into the prepared baking dish.
04 -
In a separate bowl, mix the stuffing blend with melted butter and chicken broth until the stuffing is fully moistened.
05 -
Distribute the moistened stuffing evenly over the chicken mixture. Optionally, top with shredded cheddar cheese and frozen peas for enhanced flavor and texture.
06 -
Bake uncovered in the center of the oven for 35–40 minutes or until the top is golden brown and bubbling at the edges.
07 -
Allow to rest for 5–10 minutes before serving to set for easier portioning.
# Notes:
01 -
May be assembled up to 24 hours ahead and refrigerated; bake directly from chilled, adding 5–10 minutes to the baking time if needed.
02 -
For a creamier texture, use extra sour cream or replace milk with half-and-half.
03 -
Optional add-ins such as peas or cheddar cheese provide contrasting color and depth.