Dolly’s Chicken And Stuffing Casserole

So you’re staring into your fridge, wondering what culinary magic you can whip up without, you know, *actual* magic or spending your entire evening on it? Been there, done that, bought the T-shirt. Good news, my friend, because Dolly’s Chicken and Stuffing Casserole is here to save your weeknight (and your sanity). It’s basically a hug in a casserole dish, and who doesn’t need one of those?

Why This Recipe is Awesome

Okay, let’s be real: you want delicious food, but you also want to binge-watch that new show. This casserole is your wingman. It’s incredibly easy, so much so that even I didn’t mess it up the first time (and my kitchen is usually a disaster zone). It’s comforting, hearty, and uses ingredients you probably already have lurking in your pantry. Plus, it’s a one-dish wonder, which means less washing up. You’re welcome.

Ingredients You’ll Need

• Cooked Chicken: About 2-3 cups, shredded. Rotisserie chicken is your BFF here – no judgment!
• Cream of Mushroom Soup: One can (10.5 oz). The OG creamy goodness.
• Cream of Chicken Soup: Another can (10.5 oz). Because two creams are better than one, am I right?
• Chicken Broth: About 1/2 cup. Or stock, if you’re feeling fancy.
• Sour Cream: 1/2 cup. Adds a little tangy sass.
• Milk: 1/4 cup. Just a splash to keep things smooth.
• Dried Stuffing Mix: One box (6 oz), the herby kind. Like the kind you’d get for Thanksgiving, but without all the family drama.
• Butter: 1/2 stick (4 tablespoons), melted. Because everything’s better with butter. Don’t fight me on this.
• Salt and Pepper: To taste. The usual suspects.
• Optional Toppings: Shredded cheddar cheese, fresh parsley for garnish (if you’re feeling extra fancy).

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Get that baby warmed up. Grab a 9×13 inch baking dish and lightly grease it. Nobody likes a stuck casserole.
2. Mix the creamy base. In a large bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, and milk. Stir until it’s all smooth and glorious.
3. Add the chicken. Fold in your cooked, shredded chicken. Make sure it’s evenly coated in that dreamy sauce.
4. Pour into the dish. Transfer the chicken mixture into your prepared baking dish. Spread it out evenly so everyone gets a piece of the action.
5. Prepare the topping. In a separate small bowl, combine the dried stuffing mix with the melted butter. Give it a good toss until the stuffing is nicely coated. This is where the magic happens, people.
6. Sprinkle and bake. Evenly sprinkle the buttery stuffing mixture over the chicken base. Pop that dish into your preheated oven.
7. Bake for 30-35 minutes. You’re looking for bubbly edges and a golden-brown, slightly crispy topping. If you’re adding cheese, sprinkle it on for the last 10 minutes of baking until it’s melty and beautiful.
8. Rest and serve. Let it sit for 5-10 minutes after pulling it out of the oven. This helps it set and prevents a molten lava tongue situation. Garnish with parsley if you’re feeling ambitious!

Common Mistakes to Avoid

• Forgetting to preheat the oven: Rookie move! Your casserole won’t cook evenly, and you’ll just be sad.
• Not greasing the dish: Seriously, just do it. Scraping burnt bits off the bottom is nobody’s idea of a good time.
• Over-mixing the stuffing topping: You want light and crispy, not a bread paste. Just toss it gently with the butter.
• Pulling it out too early: Make sure that stuffing is nice and golden. A pale topping is a missed opportunity for crunch.
• Serving it straight from the oven: Impatience is a virtue, but not here. Give it a few minutes to chill, or you’ll regret it. Trust me.

Alternatives & Substitutions

• Chicken: Got leftover turkey from Thanksgiving (or Christmas in July)? Use it! Pulled pork? Go wild, adventurer!
• Soups: Can’t stand cream of mushroom? Try cream of celery or even a cheddar cheese soup for a different vibe. Feel free to mix and match, but keep the overall liquid content similar.
• Stuffing Mix: Don’t have the boxed stuff? Crumble up some stale bread and season it with sage, thyme, and onion powder, then toss with butter. It’s a bit more effort, but delicious.
• Sour Cream: Plain Greek yogurt works wonders if you want a slightly healthier twist.
• Add-ins: Want some veggies? Toss in some frozen peas, corn, or diced carrots with the chicken mixture. Just don’t overdo it, or it becomes a veggie casserole with some chicken.

FAQ (Frequently Asked Questions)

• Can I use fresh chicken instead of cooked? Absolutely, but you’ll need to cook and shred it first. Ain’t nobody wants raw chicken in their casserole, IMO.
• What if I don’t have chicken broth? Water is fine in a pinch, but broth adds so much more flavor. You could also dissolve a bouillon cube in hot water.
• Can I make this ahead of time? You betcha! Assemble everything *except* the buttery stuffing topping, cover it, and refrigerate for up to a day. Add the topping just before baking.
• My stuffing topping isn’t getting crispy, what gives? Your oven might be lying to you, or you used too much butter (unlikely, but possible!). Try cranking up the heat to 375°F for the last 5-10 minutes, or even a quick blast under the broiler (watch it like a hawk!).
• Is this casserole freezer-friendly? Kinda. It freezes okay, but the stuffing topping can get a bit soggy when thawed. Best to freeze the chicken base separately and add fresh topping when baking.
• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is flavor, my friend.

Final Thoughts

And there you have it, folks! Your new go-to for cozy comfort food that tastes like you spent hours slaving away, but secretly took you less time than deciding what to watch on Netflix. This Dolly’s Chicken and Stuffing Casserole is a winner, promise. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, put on some Dolly Parton, grab a fork, and enjoy.