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Dolly's Chicken and Stuffing Casserole
Rocco Fuhrman

Dolly's Chicken and Stuffing Casserole

Dolly's Chicken and Stuffing Casserole delivers a hearty, savory embrace with every forkful. Tender, juicy chicken is nestled beneath a golden, herbaceous stuffing, baked to a perfect, satisfying crispness. This complete meal offers balanced textures and wholesome goodness, perfect for busy families seeking comfort without fuss.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 6 cups whole-grain bread, day-old, cut into ½-inch cubes
  • 1 cup low-sodium chicken broth
  • ½ cup finely chopped celery
  • ½ cup finely chopped onio
  • ¼ cup finely chopped fresh parsley
  • 1 tablespoon unsalted butter or olive oil
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • 1 can (10.5 oz) low-sodium cream of mushroom or chicken soup
  • ½ cup plain unsweetened almond milk or low-fat milk
  • ½ cup frozen peas, thawed
  • ¼ cup grated Parmesan cheese (optional, for topping)

Method
 

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cubed chicken with olive oil, Italian seasoning, garlic powder, and black pepper. Toss well to coat evenly.
  2. In a large skillet over medium heat, melt the unsalted butter or heat olive oil. Add the chopped celery and onion. Sauté for 5-7 minutes, or until soft.
  3. In a separate large mixing bowl, combine the whole-grain bread cubes, sautéed celery and onion mixture, chopped fresh parsley, and black pepper. Gradually pour in the low-sodium chicken broth, tossing gently until the bread is moistened.
  4. In a medium bowl, whisk together the low-sodium cream of mushroom or chicken soup with the almond milk or low-fat milk until smooth. Stir in the thawed frozen peas.
  5. Spread half of the prepared stuffing mixture evenly in the bottom of the baking dish. Arrange the seasoned chicken cubes over the stuffing layer. Pour the creamy soup mixture evenly over the chicken. Top with the remaining stuffing mixture.
  6. Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the chicken is cooked through and the casserole is golden brown.
  7. Let the casserole rest for 5-10 minutes before serving.

Notes

This casserole can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. It also freezes well for up to 2-3 months.