Description
This comforting Dolly’s chicken and stuffing casserole layers juicy chicken, seasoned stuffing, and creamy sauce into a flavorful, oven-baked meal your whole family will love.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 box (6 oz) instant stuffing mix
- 2 cups low-sodium chicken broth
- 4 tablespoons butter
- 1 medium onion, finely diced
- 2 celery stalks, chopped
- 1/2 cup dried cranberries (optional)
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 packet onion soup mix
- 1/2 cup shredded cheddar cheese
- Optional substitutions: turkey, cream of chicken soup, Greek yogurt
Instructions
- Preheat oven to 350°F (175°C). Season chicken with garlic powder, onion powder, thyme, salt, and pepper. Sear 3-4 minutes per side in olive oil until golden brown. Slice into bite-sized pieces.
- In same skillet, sauté onion and celery in butter for 5 minutes. Add chicken broth, bring to a boil, then stir in stuffing mix and cranberries. Let sit for 5 minutes.
- Whisk together cream of mushroom soup, sour cream, mayonnaise, and onion soup mix.
- Grease a 9×13 inch baking dish. Layer half the stuffing, followed by chicken, then creamy sauce. Top with remaining stuffing and cheddar cheese.
- Cover with foil and bake for 35 minutes. Uncover and bake 10-15 more minutes until golden brown and internal temp reaches 165°F. Let rest 5 minutes before serving.
Notes
Letting the casserole rest before serving helps the layers set and enhances the final presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 385
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg