This is a one-dish casserole: shredded chicken in a creamy sauce of cream of chicken soup, sour cream and broth, topped with buttered stuffing mix and finished with cheddar. It bakes at 350°F (175°C) in a 9×13 inch dish until the filling is bubbly and the topping is golden brown. The recipe serves 6 and takes 50 minutes in total, 15 of them prep.
Save this recipe for later:
There is one baking dish to wash and no stovetop work, so the cooking is mostly mixing and waiting.
What Goes in the Dish
The full amounts are in the recipe card at the bottom. This is what each ingredient does.
- Cooked chicken (2 cups, shredded): the main ingredient. Leftover chicken works, and so does rotisserie chicken if you are short on time.
- Cream of chicken soup (one 10.5 oz can), sour cream (1 cup) and chicken broth (1 cup): together they make the creamy base. The broth keeps the casserole from drying out in the oven.
- Garlic powder, onion powder, salt and pepper: the seasoning for the filling.
- Stuffing mix (one 6 oz package) and melted butter (1/2 cup): the topping. The butter coats the stuffing so it turns golden and crisp.
- Frozen mixed vegetables (1 cup): peas, carrots and corn, for color.
- Cheddar (1 cup, shredded): goes on after the first bake and melts on top.
Assembling and Baking
Mix the chicken, soup, sour cream, broth and seasonings in a large bowl, then stir in the frozen vegetables. In a separate bowl, stir the stuffing mix with the melted butter until it is evenly coated. Spread the chicken mixture in a greased dish and scatter the stuffing over it.
Bake for 30 to 35 minutes, until the casserole is bubbly and the stuffing is golden brown. Add the cheddar and return it to the oven for 5 to 10 minutes, until the cheese has melted. Let it cool for a few minutes before serving.
Ovens vary. If the top browns too quickly, cover it with foil. If it is not bubbling after the suggested time, give it a few more minutes.
Ways to Change It
- Poultry: shredded turkey can replace the chicken.
- Plant-based: chickpeas or lentils give a hearty texture in a vegetarian version.
- Gluten-free: use a gluten-free stuffing mix.
- Vegetables: broccoli, bell peppers or spinach can go in with or in place of the mixed vegetables.
- Cheese: mozzarella melts into a gooey layer, and pepper jack adds some heat.
- Herbs: thyme, rosemary or parsley add an aromatic note.
- Sour cream: Greek yogurt can replace it and has less fat.
What to Serve With It
Steamed green beans or asparagus with salt and pepper add a fresh crunch next to the creamy casserole. A side salad of mixed greens, cucumbers and cherry tomatoes with a tangy vinaigrette does the same job. For a drink, try sparkling water with lemon or chilled herbal iced tea.
Nutrition per Serving
One serving has about 380 calories, 20g of fat (10g saturated), 25g of carbohydrates, 2g of fiber, 2g of sugar, 25g of protein and 800mg of sodium.
FAQ
Can I make it ahead of time?
Yes. Assemble it a day in advance, cover it tightly with plastic wrap and refrigerate. Let it sit at room temperature for about 30 minutes before it goes in the oven.
How should leftovers be stored?
Let the casserole cool completely, then move it to an airtight container. It keeps in the refrigerator for up to 3 to 4 days. Reheat in the oven or microwave until warmed through.
Can I freeze it?
Yes. After baking, cool it completely and wrap it tightly in plastic wrap and aluminum foil. It freezes for up to 2 to 3 months. Thaw it in the refrigerator overnight and bake until heated through.
What can replace the cream of chicken soup?
A simple cream sauce made with butter, flour, chicken broth and cream. A can of cream of mushroom soup or a dairy-free cream soup also works and changes the flavor.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Dolly's Chicken and Stuffing Casserole: A Cozy Delight!
Ingredients
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
In a separate bowl, combine the stuffing mix and melted butter. Stir until the stuffing is evenly coated.
Add the frozen mixed vegetables to the chicken mixture and stir until evenly distributed.
Spread the chicken mixture evenly in a greased 9×13 inch baking dish.
Sprinkle the stuffing mixture over the top of the chicken mixture, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the stuffing is golden brown.
Remove from the oven and sprinkle the shredded cheddar cheese on top. Return to the oven for an additional 5-10 minutes, or until the cheese is melted.
Let the casserole cool for a few minutes before serving.
Notes
For a healthier option, substitute Greek yogurt for sour cream.
Add your favorite herbs, such as thyme or rosemary, for extra flavor.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 380 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 20g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 25g |
| Fiber Content | 2g |
| Protein Content | 25g |
| Cholesterol Content | 80mg |