This casserole has been my weekday hero and a secret weapon at family gatherings for years. I first learned this method from my neighbor Dolly, who taught me how to stretch a rotisserie chicken into something that feeds a crowd without fuss. It’s one of those dishes that smells like home the moment it goes into the oven: savory chicken, a creamy base that keeps everything tender, and a crisp, buttery stuffing top that makes everyone reach for seconds. I discovered the balance between creamy and crunchy on a rainy afternoon when I needed something quick but comforting, and the result immediately earned a permanent spot in my rotation.

What makes this dish special is simplicity married to satisfying texture. Using pre-cooked chicken—rotisserie to save time or leftover roasted chicken—keeps prep short while delivering deep flavor. The canned cream soup and a touch of sour cream or mayonnaise create a silky matrix that keeps the chicken moist, while the boxed stuffing, finished with melted butter, becomes beautifully golden and crisp. I often bring this to potlucks where people always ask for the recipe; it’s forgiving, adaptable, and reliably comforting.

Ingredients

• Shredded cooked chicken (2–3 cups): Rotisserie chicken is ideal for flavor and speed. If using home-roasted chicken, remove skin and shred while warm so it absorbs the creamy base. Aim for 2 to 3 cups (about one medium rotisserie bird).
• Cream of chicken soup (1 can, 10.5 oz): The condensed soup adds body and savory depth. Campbell’s or a store-brand condensed cream of chicken works well—do not dilute it.
• Sour cream or mayonnaise (1/2 cup): Adds tang and silkiness. Use full-fat sour cream for richness or light mayo for a slightly milder flavor; plain Greek yogurt can be substituted.
• Chicken broth (1/4 cup): A splash of broth thins the mixture for spoonable creaminess; low-sodium stock lets you control seasoning.
• Stuffing mix (1 box, 6 oz): Traditional or cornbread style work; choose your favorite boxed brand like Stove Top or a cornbread-based mix for a heartier top.
• Melted butter (2 tablespoons): Drizzled over the stuffing to promote browning and add nutty flavor. Unsalted butter recommended so you can adjust salt to taste.
• Salt and pepper: To taste. Start with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then adjust after mixing.

Instructions

Preheat and prepare baking dish: Preheat the oven to 350°F. Grease a 9×13-inch baking dish with a thin layer of butter or nonstick spray. Proper greasing prevents sticking and helps the edges crisp. Preheating ensures even baking and a predictable 35–40 minute bake time. Combine the creamy base: In a large bowl, add 2–3 cups shredded chicken, the 10.5 oz can of condensed cream of chicken, 1/2 cup sour cream (or mayonnaise), and 1/4 cup chicken broth. Stir until uniformly combined. The mixture should be thick but spoonable; if it’s too dense, add up to 1 tablespoon more broth. Taste for seasoning and add salt and black pepper as needed. Layer into the dish: Spoon the creamy chicken mixture into the prepared 9×13-inch dish and spread into an even layer with the back of a spoon. Smooth the top so the stuffing will sit evenly and brown uniformly. Prepare the stuffing: Prepare the boxed stuffing mix according to package directions but use about 10–15% less water than the package recommends to prevent a soggy topping—this is Dolly’s trick. For a 6 oz mix that usually calls for around 1 1/2 cups water, use roughly 1 1/4 to 1 1/3 cups. Fluff with a fork so the crumbs are light and airy. Top and finish: Spoon the prepared stuffing evenly over the chicken layer. Drizzle 2 tablespoons melted butter across the top to promote a golden crust. Dotting the butter in small spots helps even browning. Bake and check: Bake uncovered at 350°F for 35–40 minutes, or until the top is golden brown and the edges are bubbling. If the center isn’t bubbling after 40 minutes, tent with foil and bake 5–7 more minutes—this protects the topping while ensuring the filling is heated through. Rest and serve: Remove from oven and let rest for 10 minutes before serving to allow the filling to set. This short rest improves slicing and prevents the hot filling from spilling. Serve straight from the pan with a salad or green beans for a complete meal.

Storage Tips

To store, cool the pan to room temperature, then cover tightly with plastic wrap or a lid and refrigerate for up to 3 days. For longer storage, assemble in an oven-safe dish, wrap with foil and plastic wrap, and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then bake at 350°F for 30–40 minutes covered, removing the foil for the last 10 minutes to refresh the top. Reheat single portions in the microwave or in a small oven-safe dish at 325°F until heated through.

Ingredient Substitutions

Swap the canned cream of chicken for a homemade sauce: melt 2 tablespoons butter, whisk in 2 tablespoons flour, gradually add 1 cup chicken broth and 1/2 cup milk, simmer until thickened, and season. For a dairy-free version, use dairy-free sour cream or vegan mayo and a dairy-free condensed soup alternative. To make it gluten-free, choose a certified gluten-free stuffing or make a quick crumble from toasted gluten-free bread. Cornbread-style stuffing adds a slightly sweet note; herb-based stuffing gives a more savory finished dish.

Serving Suggestions

Serve alongside bright, acidic sides to cut through the richness: a simple arugula salad with lemon vinaigrette, steamed green beans tossed with a squeeze of lemon, or roasted Brussels sprouts. For a holiday table, add cranberry relish and roasted root vegetables for color and balance. Garnish with fresh parsley or chopped chives for a burst of freshness and visual contrast. This dish also pairs well with a crisp white wine like Sauvignon Blanc or an easy-drinking pale ale.

Cultural Background

Dishes that combine a protein base with a bread or crumb topping are common in Southern and Midwestern comfort cooking. This casserole embodies that tradition: practical, adaptable, and designed to feed families with minimal fuss. The use of boxed stuffing and canned soup has roots in wartime and mid-century American cooking when convenience packaged goods became household staples. Over time, cooks personalized these elements—adding rotisserie chicken, fresh herbs, or different stuffing types—to create countless comforting variants.

Seasonal Adaptations

In winter, boost the casserole with roasted autumn vegetables like diced butternut squash or sautéed mushrooms folded into the creamy mix. For spring and summer, lighten it with a dollop of Greek yogurt instead of sour cream and use a lighter herb stuffing or a lemon-herb breadcrumb topping. For holiday gatherings, add chopped cooked apples and sage to the stuffing for a festive twist. Small seasonal touches can make the same base feel appropriate year-round.

Meal Prep Tips

Assemble the casserole up to 24 hours ahead, cover, and refrigerate; bake the next day straight from chill for about 45–50 minutes, checking for bubbling edges. For freezer meal prep, assemble in a disposable foil pan, wrap tightly, and label with bake instructions. For portioned meal prep, divide into 8-ounce individual containers and freeze; reheat single portions in the microwave or oven, adding 1–2 tablespoons of broth if the filling seems dry. Containers with tight lids maintain moisture and make transport simple.

This dish is a warm, adaptable expression of home cooking—easy to scale, simple to tweak, and reliably delicious. Try Dolly’s approach and make it your own with seasonal or pantry-driven swaps; you’ll have a dependable pan of comfort ready whenever you need it.