Can I use raw chicken instead of cooked?

Technically, yes—but it’s not ideal. If you use raw chicken in Dolly’s chicken and stuffing casserole , you’ll need to dice it into small pieces and increase the baking time to ensure it reaches 165°F internally. However, raw chicken tends to release excess liquid during cooking, which can make the stuffing soggy. For best results, use pre-cooked shredded chicken like rotisserie or baked breast.

Why is my stuffing soggy?

Soggy stuffing is usually caused by too much moisture or baking the casserole covered. In Dolly’s chicken and stuffing casserole , the creamy base already adds a lot of moisture—so reduce the broth or water used in your stuffing mix. Also, bake it uncovered to let the stuffing crisp on top. If you're using raw chicken, the extra juices can also contribute to a mushy texture.

Can I make this ahead of time?

For busy days or future cravings, this casserole’s got your back. Build it up to a full day ahead and stash it in the fridge until showtime. Freezing it? No problem—just wrap it snugly and use within two months. When the moment strikes, let it thaw in the fridge overnight, then bake it up like usual. If it’s still chilly in the middle, just give it a little more oven love.

How do I know when it’s done?

You’ll know it’s ready when the top is beautifully golden and the sides are bubbling with goodness. If you're in doubt—especially if raw chicken was used—check that the center hits 165°F with a food thermometer. When you cut into the middle, a little steam should escape, and the stuffing should have a light crunch on top with a firm, set base—no wobbly or undercooked spots.

Can I use cornbread stuffing instead?

Definitely! Cornbread stuffing is a popular variation that adds a touch of sweetness and Southern flair to Dolly’s chicken and stuffing casserole . Just be sure the cornbread is dry or toasted before mixing—otherwise it can break down during baking. Many people actually prefer this twist, especially around the holidays.

Dolly’s Chicken and Stuffing Casserole

Description

Dolly’s Chicken and Stuffing Casserole is the ultimate comfort food—creamy, savory, and loaded with flavor in every bite. This make-ahead-friendly dish brings together tender shredded chicken, a rich creamy base, and perfectly crisp stuffing on top. Ideal for weeknights, potlucks, or cozy holidays, it’s a family favorite that never disappoints.

Ingredients

2–3 cups shredded cooked chicken (rotisserie or baked)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream or mayonnaise
1/4 cup chicken broth
1 box (6 oz) stuffing mix (traditional or cornbread)
2 tablespoons melted butter
Salt and pepper to taste

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Instructions

Preheat the Oven: Set your oven to 350°F and grease a 9×13-inch baking dish.
Mix the Creamy Base: In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until smooth.
Layer the Casserole: Spread the chicken mixture evenly into the prepared dish. Prepare stuffing mix as directed, using slightly less water to avoid sogginess.
Add Stuffing: Spoon the stuffing over the chicken mixture. Drizzle melted butter across the top for a golden finish.
Bake: Bake uncovered for 35–40 minutes, or until the top is golden and edges are bubbling.
Cool and Serve: Let the casserole rest for 10 minutes before serving for best texture.

Notes

You can make this casserole up to 24 hours ahead and refrigerate it before baking. For a holiday twist, swap the chicken for leftover turkey and add dried cranberries to the stuffing. Use gluten-free or low-sodium options as needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: sheet pan meals
Method: Baking
Cuisine: American