Dolly Parton Chicken Casserole: 14 Cozy Southern Bakes Fans Make in Her Memory

The Dolly Parton chicken casserole is one of the most searched dinners in America this fall. Since the country music legend died on August 25, 2026, at age 80, fans have been cooking the simple, down-home food she loved, and this cracker-topped bake is the one everyone keeps sharing. It needs just five ingredients and one dish, which feels exactly like Dolly: warm, generous and never fussy. Below you will find the recipe widely shared as hers, then 13 more old-fashioned Southern chicken casseroles from the same church cookbook family, from poppy seed chicken to King Ranch and chicken spaghetti. Every slide has a full recipe made with pantry staples. Which one would you carry to a potluck in her honor..

Dolly Parton Chicken Casserole: The 5-Ingredient Original

This is the version food writers at Chowhound and fans online share as Dolly’s: tender chicken in a creamy sauce, a layer of melted cheddar and a golden crust of crushed butter crackers. Dolly always said good food should feel like a hug, and this Dolly Parton chicken casserole does exactly that. It is ready in about 30 minutes in the oven once the chicken is cooked, and it feeds a family of four..

You will need: 3 cups cooked shredded chicken (or 1 1/2 lb boneless thighs), 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1 1/2 cups shredded cheddar, 1 sleeve (about 35) round butter crackers, crushed. Optional: 3 tbsp melted butter for the crumbs.

How to make it: 1. If starting with raw thighs, cook them with the soup in a slow cooker on LOW 3 to 4 hours, then shred. 2. Heat the oven to 350 F. 3. Stir the chicken (and soup) with the sour cream, salt and pepper. 4. Spread half in an 8×8 dish, add half the cheese, then repeat. 5. Top with the crackers (tossed in butter if you like) and bake 25 to 30 minutes until golden and bubbly.

Southern Chicken Cobbler

Chicken cobbler is the other Dolly dish people keep talking about. Business Insider tried the chicken cobbler tied to her after she passed, and it is a true Southern trick: melted butter, chicken, a simple batter and broth poured over the top. In the oven the batter rises up through the filling into a golden, buttery crust, a lot like chicken pot pie without rolling any dough. If the Dolly Parton chicken casserole is the weeknight dish, this is the Sunday one. Have you ever made a savory cobbler?

You will need: 1/2 cup butter, 3 cups cooked shredded chicken, 1 cup self-rising flour, 1 cup milk, 1 can (10.5 oz) cream of chicken soup, 2 cups chicken broth, 1/2 tsp black pepper, 1/2 tsp poultry seasoning.

How to make it: 1. Heat the oven to 375 F and melt the butter in a 9×13 dish in the oven. 2. Scatter the chicken over the butter. 3. Whisk the flour and milk and pour it evenly over the chicken; do not stir. 4. Whisk the soup, broth, pepper and seasoning and pour it gently over the top. 5. Bake 40 to 45 minutes until the crust is deep golden.

Poppy Seed Chicken, a Dolly Parton Chicken Casserole Cousin

If you like the cracker crust on the Dolly Parton chicken casserole, poppy seed chicken will feel like an old friend. It is the same creamy chicken and buttery cracker topping, with a spoonful of poppy seeds for a little nutty crunch. Across the South it is a funeral and new-baby casserole, the dish neighbors bring when someone needs love. Serve it over white rice so none of the sauce goes to waste.

You will need: 4 cups cooked shredded chicken, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1 tbsp poppy seeds, 1 sleeve round butter crackers (crushed), 1/2 cup butter (melted), cooked rice for serving.

How to make it: 1. Heat the oven to 350 F. 2. Mix the chicken, soup, sour cream and half the poppy seeds and spread in a 9×9 dish. 3. Toss the crackers with the melted butter and the rest of the poppy seeds. 4. Sprinkle over the chicken. 5. Bake 30 minutes until bubbly and golden and serve over rice.

Swiss Chicken, the Stuffing-Topped Dolly Parton Chicken Casserole Twist

This one starts with raw chicken breasts, so there is no pre-cooking at all. Each breast gets a slice of Swiss cheese, a creamy sauce and a buttery layer of herb stuffing crumbs. It bakes into tender chicken with a crisp, savory top that tastes like Thanksgiving. Allrecipes readers have rated their Swiss chicken casserole more than 1,400 times, so it is a proven family favorite. Stuffing on top or crackers: which team are you?

You will need: 6 thin boneless chicken breasts, 6 slices Swiss cheese, 1 can (10.5 oz) cream of chicken soup, 1/4 cup milk, 2 cups herb stuffing mix, 1/2 cup butter (melted), salt and pepper.

How to make it: 1. Heat the oven to 350 F and grease a 9×13 dish. 2. Lay in the chicken, season and top each piece with a slice of Swiss. 3. Whisk the soup and milk and spoon it over. 4. Sprinkle the stuffing mix on top and drizzle with butter. 5. Cover with foil, bake 35 minutes, uncover and bake 10 to 15 more until the chicken reaches 165 F.

Chicken Crunch Casserole

Church cookbooks from the 1960s are full of this one, and kids love it because the top is crushed potato chips. Underneath is a creamy filling with crunchy celery and onion, and toasted almonds add even more crunch. Like the Dolly Parton chicken casserole, it uses one can of soup and pantry staples. It is a smart way to use up the broken chips at the bottom of the bag. Quick poll: what is the best casserole topping? A) Butter crackers B) Potato chips C) Stuffing D) Fried onions.

You will need: 3 cups cooked chopped chicken, 1 can (10.5 oz) cream of chicken soup, 1/2 cup sour cream, 1 cup diced celery, 1/4 cup minced onion, 1 cup shredded cheddar, 2 cups crushed potato chips, 1/2 cup sliced almonds.

How to make it: 1. Heat the oven to 350 F. 2. Mix the chicken, soup, sour cream, celery, onion and cheddar. 3. Spread in a greased 8×8 or 9×9 dish. 4. Cover with the crushed chips and almonds. 5. Bake 25 to 30 minutes until bubbly and the topping is golden.

Million Dollar Chicken: A Richer Dolly Parton Chicken Casserole

Take the Dolly Parton chicken casserole, add cream cheese and cottage cheese, and you get million dollar chicken: the richest, creamiest bake in this gallery. Garlic and onion powder keep it savory, and the buttery cracker crust stays the same. It is a big hit at potlucks because it tastes fancy but costs very little. A little goes a long way, so serve it with a green salad or green beans.

You will need: 4 cups cooked shredded chicken, 8 oz cream cheese (softened), 1 cup cottage cheese, 1 cup sour cream, 1 can (10.5 oz) cream of chicken soup, 1 tsp garlic powder, 1 tsp onion powder, 1 sleeve butter crackers (crushed), 1/2 cup butter (melted).

How to make it: 1. Heat the oven to 350 F. 2. Beat the cream cheese until smooth, then mix in the cottage cheese, sour cream, soup and seasonings. 3. Fold in the chicken and spread in a 9×13 dish. 4. Toss the crackers with the butter and sprinkle on top. 5. Bake 30 minutes until hot and golden.

King Ranch Chicken Casserole

Texas gave the South this layered favorite, a little like a chicken enchilada lasagna. Corn tortillas, chicken, sauteed peppers and onion, tomatoes with green chiles and a creamy sauce go down in layers under lots of cheese. A Texan ranch chicken casserole was the most popular recipe on Taste of Home this week. Make it mild for kids or add a jalapeno for heat. Mild or spicy at your table?

You will need: 12 corn tortillas (torn), 3 cups cooked shredded chicken, 1 onion and 1 bell pepper (diced), 1 can (10.5 oz) cream of chicken soup, 1 can (10 oz) diced tomatoes with green chiles, 1/2 cup chicken broth, 1 tsp chili powder, 1 tsp cumin, 2 1/2 cups shredded cheddar or pepper jack.

How to make it: 1. Heat the oven to 350 F and saute the onion and pepper 5 minutes. 2. Stir in the soup, tomatoes, broth and spices, then the chicken. 3. Layer a third of the tortillas, a third of the chicken mix and a third of the cheese in a 9×13 dish. 4. Repeat twice. 5. Bake 30 to 35 minutes until bubbly and rest 10 minutes before cutting.

Southern Chicken and Dressing

In the South it is called dressing, not stuffing, and it is often a full meal with chicken baked right in. Crumbled cornbread, sage, celery and onion soak up rich broth and bake into a dish that is crisp on top and soft in the middle. Many families serve it at Thanksgiving, which is November 26 this year. Serve it next to a Dolly Parton chicken casserole for a true Southern spread. Make the cornbread a day ahead so it is dry enough to soak up the broth.

You will need: 6 cups crumbled cornbread, 4 slices day-old bread (torn), 1/2 cup butter, 1 onion and 3 celery ribs (diced), 3 cups cooked shredded chicken, 1 can (10.5 oz) cream of chicken soup, 3 to 4 cups chicken broth, 2 eggs, 1 1/2 tsp dried sage, 1/2 tsp black pepper.

How to make it: 1. Heat the oven to 375 F. 2. Cook the onion and celery in the butter until soft. 3. In a big bowl, mix the cornbread, bread, vegetables, chicken, soup, sage and pepper. 4. Stir in the eggs and enough broth to make it very moist. 5. Spread in a greased 9×13 dish and bake 45 minutes until golden.

Cheesy Chicken, Broccoli and Rice Casserole

This is the weeknight hero that Allrecipes readers have rated more than 1,100 times. Rice, chicken and bright broccoli get stirred into a creamy cheddar sauce and baked until the top is bubbly and golden. It is a full dinner in one dish, and leftovers reheat beautifully for lunch. It is also a sneaky way to add a vegetable to a Dolly Parton chicken casserole night. Use leftover rice from takeout night to save time. Would your kids eat their broccoli this way?

You will need: 3 cups cooked rice, 3 cups cooked chopped chicken, 3 cups broccoli florets (steamed 3 minutes), 1 can (10.5 oz) cream of chicken soup, 3/4 cup milk, 2 cups shredded cheddar, 1/2 tsp garlic powder, salt and pepper.

How to make it: 1. Heat the oven to 350 F. 2. Whisk the soup, milk, garlic powder and 1 1/2 cups cheddar. 3. Stir in the rice, chicken and broccoli and season. 4. Spread in a greased 9×13 dish and top with the rest of the cheese. 5. Bake 25 to 30 minutes until hot and bubbly.

Southern Potluck Chicken Spaghetti

No Southern potluck is complete without a big pan of chicken spaghetti. The pasta is tossed with chicken, tomatoes with green chiles and a smooth, melty cheese sauce, then baked under more cheddar. It is creamy, a little zesty and easy to make ahead for a crowd. If you love Dolly-style comfort food, try our Dolly Parton chicken and dumplings next. Spaghetti or dumplings: which would you choose?

You will need: 12 oz spaghetti (broken in half, cooked), 3 cups cooked shredded chicken, 1 can (10 oz) diced tomatoes with green chiles, 1 can (10.5 oz) cream of chicken soup, 8 oz processed cheese loaf (cubed), 1/2 cup chicken broth, 1/2 onion and 1/2 bell pepper (diced), 1 cup shredded cheddar.

How to make it: 1. Heat the oven to 350 F. 2. Cook the onion and pepper in a large pot until soft. 3. Add the soup, tomatoes, broth and cheese cubes and stir over low heat until melted. 4. Fold in the spaghetti and chicken and pour into a 9×13 dish. 5. Top with cheddar and bake 25 minutes.

Chicken and Wild Rice Casserole

Nutty wild rice turns an everyday casserole into something that feels special enough for a holiday table. Sauteed mushrooms and onion add savory depth, and a crunchy topping of toasted almonds finishes it off. It is a great make-ahead dish for busy December weekends, and it pairs well with a simple green salad. Have you ever cooked with wild rice, or is it new to your kitchen?

You will need: 3 cups cooked wild rice blend, 3 cups cooked chopped chicken, 8 oz mushrooms (sliced), 1 small onion (diced), 2 tbsp butter, 1 can (10.5 oz) cream of mushroom soup, 1 cup sour cream, 1/2 cup chicken broth, 1/2 cup sliced almonds, parsley.

How to make it: 1. Heat the oven to 350 F. 2. Cook the mushrooms and onion in the butter until browned. 3. Stir in the soup, sour cream and broth, then the rice and chicken. 4. Spread in a greased 2 quart dish and top with the almonds. 5. Bake 30 minutes until bubbly and garnish with parsley.

Chicken Divan With a Golden Cheese Crust

Chicken divan started as a fancy New York restaurant dish, then home cooks made it their own with a can of soup and a bag of broccoli. A hint of lemon and curry powder in the creamy sauce is the old-fashioned secret that makes people ask for the recipe. The cheese and buttered crumbs bake into a crisp golden crust. It is one of those dishes that tastes like a 1970s dinner party in the best way.

You will need: 4 cups broccoli florets (blanched 2 minutes), 3 cups cooked sliced chicken, 1 can (10.5 oz) cream of chicken soup, 1/2 cup mayonnaise, 1 tsp lemon juice, 1/2 tsp curry powder, 1 cup shredded cheddar, 1/2 cup breadcrumbs, 2 tbsp melted butter.

How to make it: 1. Heat the oven to 350 F. 2. Lay the broccoli in a greased 9×9 dish and top with the chicken. 3. Mix the soup, mayonnaise, lemon juice and curry powder and spread it over. 4. Sprinkle with cheddar, then the breadcrumbs tossed with butter. 5. Bake 30 minutes until golden and bubbly.

Church Supper Chicken Noodle Casserole

Picture a long fellowship hall table covered in gingham, and this dish is always there. Wide egg noodles, chicken, peas and carrots in a creamy sauce with a buttered crumb top: simple, cheap and loved by every age. It is the kind of food Dolly grew up on in the Smoky Mountains, made to stretch and to share, just like the Dolly Parton chicken casserole fans pass around today. Did your church or family reunion have a casserole like this one?

You will need: 12 oz wide egg noodles (cooked), 3 cups cooked shredded chicken, 1 1/2 cups frozen peas and carrots, 1 can (10.5 oz) cream of chicken soup, 1 cup sour cream, 1/2 cup chicken broth, 1 cup shredded cheddar, 1 cup breadcrumbs, 3 tbsp melted butter.

How to make it: 1. Heat the oven to 350 F. 2. Mix the soup, sour cream, broth and cheddar. 3. Fold in the noodles, chicken and vegetables. 4. Spread in a greased 9×13 dish. 5. Top with breadcrumbs tossed in butter and bake 30 minutes until golden.

Dolly Parton Chicken Casserole Tips: Shortcuts and Freezing

A store rotisserie chicken gives you about 3 to 4 cups of meat, enough for any recipe here. Add cracker or chip toppings right before baking so they stay crisp. To freeze, assemble the Dolly Parton chicken casserole without the topping, wrap well and freeze up to 3 months; thaw overnight in the fridge, add the crumbs and bake until the center reaches 165 F. Dolly once wrote a cookbook, Good Lookin’ Cookin’, with her sister Rachel. Which casserole will you make first?

You will need: 1 rotisserie chicken (shredded), foil, freezer-safe baking dishes, labels, crushed crackers or chips kept separate for the topping.

How to make it: 1. Shred the chicken while it is still warm; it pulls apart easily. 2. Assemble the casserole in a freezer-safe dish, leaving off the topping. 3. Wrap in plastic and foil and label with the date. 4. Thaw in the fridge overnight. 5. Add the topping and bake, adding 10 to 15 minutes if it is still cold in the middle.