Dolly Parton 5-Layer Casserole

A cozy Southern-style chicken casserole made with tender chicken, creamy soup, fluffy biscuits, vegetables, and plenty of melted cheese. It's hearty, comforting, family-friendly, and designed as an easy all-in-one baked dinner.

Why people love it:

• Creamy and comforting
• Uses simple pantry-friendly ingredients
• Great for busy weeknights
• Cheesy, savory, and filling
• Easy to customize with leftover or rotisserie chicken
• Perfect for family gatherings and potlucks

Taste: Creamy, savory, buttery, cheesy, and comforting, with tender chicken and soft biscuit topping.

Difficulty: Easy

Recipe note: “Dolly Parton casserole” is used online for several different casserole recipes. The recipe below is a Dolly Parton-inspired Southern chicken casserole rather than claiming to be an officially published Dolly Parton recipe.

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2. RECIPE OVERVIEW

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3. INGREDIENTS LIST

🍗 Chicken Layer

• 3 cups (about 450 g) cooked shredded chicken
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder

Shortcut: Use shredded rotisserie chicken.

🥦 Vegetable Layer

• 1½ cups frozen mixed vegetables, thawed
• ½ cup finely diced yellow onion
• 1 tbsp unsalted butter

🥣 Creamy Sauce

• 1 can (10.5 oz / 298 g) condensed cream of chicken soup
• ½ cup (120 ml) sour cream
• ½ cup (120 ml) chicken broth
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp black pepper

Substitutions:

• Cream of chicken → cream of mushroom or cream of celery
• Sour cream → plain Greek yogurt
• Chicken broth → vegetable broth

🧀 Cheese Layer

• 1½ cups (150 g) shredded sharp cheddar cheese
• ½ cup (50 g) shredded Monterey Jack, optional

🥛 Biscuit Topping

• 1½ cups (180 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 4 tbsp (56 g) cold unsalted butter
• ¾ cup (180 ml) buttermilk

Shortcut: You can substitute approximately 6–8 refrigerated biscuits.

🧈 Finishing

• 1 tbsp melted butter
• ¼ tsp dried parsley, optional

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4. KITCHEN TOOLS NEEDED

• 9 × 13-inch baking dish
• Large mixing bowl
• Medium mixing bowl
• Small skillet
• Measuring cups and spoons
• Wooden spoon or spatula
• Whisk
• Pastry cutter or fork
• Cheese grater
• Cutting board
• Chef's knife

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5. PREPARATION BEFORE COOKING

Step 1 — Preheat the oven

Preheat to:

375°F / 190°C

Step 2 — Prepare the baking dish

Lightly grease a 9 × 13-inch baking dish.

Step 3 — Prepare the vegetables

Thaw the frozen vegetables and drain away excess water.

Dice the onion finely.

Step 4 — Prepare the chicken

If using rotisserie chicken, remove the skin and bones and shred approximately 3 cups of meat.

Step 5 — Prepare the cheese

Shred the cheddar and Monterey Jack.

Freshly shredded cheese generally melts more smoothly.

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6. STEP-BY-STEP COOKING INSTRUCTIONS

Step 1 — Sauté the onion

Heat a small skillet over medium heat.

Add butter and diced onion.

Cook for 4–5 minutes.

Stir occasionally.

Visual sign: The onion should become soft and translucent but not deeply browned.

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Step 2 — Season the chicken

Place shredded chicken in a large bowl.

Add:

• Salt
• Black pepper
• Garlic powder
• Onion powder

Toss until evenly seasoned.

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Step 3 — Make the creamy sauce

In a separate bowl, whisk together:

• Cream of chicken soup
• Sour cream
• Chicken broth
• Thyme
• Paprika
• Black pepper

Whisk until smooth.

The sauce should be thick but easily spoonable.

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Step 4 — Make the biscuit dough

In another bowl, whisk together:

• Flour
• Baking powder
• Salt

Cut the cold butter into small pieces.

Add the butter to the flour mixture.

Use a pastry cutter or fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Pour in the buttermilk.

Stir gently just until a soft dough forms.

Do not overmix.

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Step 5 — Assemble the casserole

Spread the seasoned chicken evenly across the bottom of the prepared baking dish.

Add the sautéed onion.

Spread the mixed vegetables over the chicken.

Pour the creamy sauce evenly over everything.

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Step 6 — Add the cheese

Sprinkle approximately 1 cup cheddar evenly over the casserole.

Reserve the remaining cheese for later.

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Step 7 — Add the biscuit topping

Drop spoonfuls of biscuit dough evenly across the top.

Leave small gaps between portions so steam can escape and the biscuits can brown.

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Step 8 — Bake

Place the casserole on the center oven rack.

Bake at:

375°F / 190°C for 25–30 minutes

The biscuit topping should become golden brown.

The creamy sauce should be bubbling around the edges.

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Step 9 — Add remaining cheese

Carefully remove the casserole from the oven.

Sprinkle the remaining cheddar and Monterey Jack over the biscuit topping.

Return to the oven.

Bake for another 5–8 minutes.

The cheese should be completely melted and bubbling.

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Step 10 — Finish and rest

Brush the biscuit tops with melted butter.

Sprinkle lightly with dried parsley if desired.

Let the casserole rest for 5–10 minutes before serving.

This allows the creamy filling to thicken slightly.

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7. DETAILED COOKING TIMELINE

Total: Approximately 50–55 minutes.

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8. TEMPERATURE AND HEAT GUIDE

Sautéing onions

Medium heat

Cook until soft and translucent.

Oven

375°F / 190°C

Biscuit topping

Bake until the center of the biscuit topping is fully cooked and golden brown.

Food safety

If starting with raw chicken rather than cooked chicken, cook it separately to an internal temperature of 165°F / 74°C before shredding and assembling the casserole.

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9. COMMON MISTAKES TO AVOID

1. Using watery vegetables

Excess moisture can make the casserole runny.

Drain thawed vegetables thoroughly.

2. Overmixing biscuit dough

Overmixing develops gluten and can make the biscuits tough.

3. Using hot butter in the biscuit dough

Cold butter creates a more tender, flaky biscuit topping.

4. Adding too much broth

The sauce should be creamy and thick rather than soup-like.

5. Overbaking

Too much oven time can dry out the chicken and biscuits.

6. Cutting immediately

Let the casserole rest for 5–10 minutes so the filling can set.

7. Using cold cheese straight from the refrigerator

Let shredded cheese sit at room temperature for a few minutes for more even melting.

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10. PROFESSIONAL CHEF TIPS

1. Rotisserie chicken is an excellent shortcut and adds plenty of savory flavor.
2. Use sharp cheddar for stronger cheese flavor.
3. Add a pinch of smoked paprika for subtle smoky depth.
4. For extra creamy filling, replace some of the broth with milk.
5. Don't pack the biscuit dough tightly across the surface.
6. Freshly grated cheese melts more smoothly than many pre-shredded varieties.
7. Add ½ cup cooked bacon for a richer Southern-style variation.
8. Add sliced green onions after baking for freshness and color.
9. Let the casserole rest before serving so the layers hold together better.
10. For extra flavor, mix 1 tbsp grated Parmesan into the biscuit dough.

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11. SERVING SUGGESTIONS

Serve this casserole with:

• 🥗 Simple green salad
• 🥦 Roasted broccoli
• 🫛 Green beans
• 🥕 Glazed carrots
• 🌽 Buttered corn
• 🥔 Mashed potatoes
• 🍎 Simple apple slaw

Drinks

• Sweet iced tea
• Lemonade
• Apple cider
• Unsweetened iced tea

Presentation

Spoon a generous portion onto a warm plate, making sure each serving gets creamy chicken filling, vegetables, melted cheese, and a golden biscuit.

Finish with fresh parsley or sliced green onions.

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12. STORAGE AND REHEATING

Refrigerator

Cool completely and refrigerate in an airtight container for 3–4 days.

Freezer

Freeze portions in freezer-safe containers for up to 2–3 months.

The biscuit topping may soften slightly after freezing.

Oven Reheating

Cover with foil and heat at:

325°F / 165°C for 15–20 minutes

Remove foil during the final few minutes to crisp the biscuit topping.

Microwave

Heat individual portions for approximately 1–2 minutes, checking and stirring the filling halfway through.

Reheat leftovers until steaming hot throughout.