So, Let Me Tell You How I Met Dolly Parton’s 5-Ingredient Casserole
If you’ve ever found yourself staring blankly into your fridge after a long day, wondering what to throw together that doesn’t require a trip to the fancy grocery store (y’know, the one with $8 tomatoes), this casserole is your ticket. I first whipped up Dolly Parton’s 5-Ingredient Casserole out of pure desperation — we’d just gotten back from a rained-out picnic, mud everywhere, and I was too stubborn (or maybe hungry) to order takeout.
I mean, listen, Dolly knows how to write a ballad, but, wow, she also gave us this little miracle in baking. My cousin Janine was skeptical ("Just five ingredients?"), but then she practically licked the casserole dish clean. No shame, honestly. Anyway, this dish is now my "don’t have my act together" go-to, and yep, it still tastes pretty darn fabulous even when you accidentally drop a spoon in the mixing bowl. Happens to the best of us.
Why You’ll Probably Fall in Love with This Casserole (Like I Did)
I make this when I’m too tired to deal with dishes — just one casserole pan, bless it. My family goes absolutely wild for it and, weirdly, seem to think I’ve slaved away for hours (I feel a bit guilty, but you gotta take your wins sometimes). Also, it’s forgiving: Burned the top once? Still got eaten. Didn’t have cream of mushroom soup so I used whatever lonely can was at the back of the cupboard? Spoiler: no one noticed. (I did once try a weird gluten-free cracker topping, but let’s not talk about that…)
This isn't one of those precious, high-maintenance casseroles; it's more like your favorite pair of stretchy pants. Comfort, less effort, plenty of flavor. Oh! And if you don’t like complicated measuring, rejoice. Most of the time I just eyeball things.
Alright, Here’s What You’ll Need (Plus Real-Life Swaps)
- 1 can cream of chicken soup (I’ve also used cream of celery in a pinch — or homemade, if you have your life together, which I rarely do)
- 2 cups cooked shredded chicken (Store-bought rotisserie saves time. Or, I once just used leftover turkey and it was great!)
- 1 cup sour cream (I’ve swapped in Greek yogurt, and honestly, no one noticed. Don’t tell my husband.)
- 1 sleeve buttery round crackers (Grandma always swore by Ritz, but I’ve grabbed generic and survived. Also, I tried saltines once. Eh, it was… fine.)
- 1 cup shredded cheddar cheese (Cheddar is classic, but if you like things gooey, try mozzarella or toss in some pepper jack — more zip!)
Getting It in the Oven: The Way I Do It
- Preheat your oven to 350°F (that’s 175°C for my friends across the pond). Line up your casserole dish. I use a 2-quart one, but, truly, I think any baking dish that fits works — just don’t fill it to the absolute brim, unless you’re aiming for a cheese volcano (which sounds kind of fun?).
- In a large bowl, mix the shredded chicken, soup, sour cream, and half the cheese. This is the bit where it looks a little odd and gloopy — don’t be alarmed, it miraculously sorts itself out in the oven. Sometimes, I sneak a taste here… for quality control. Or just because I’m hungry, I’ll admit it.
- Spoon the mixture into your dish. Try not to eat it all out of the bowl. (No judgment.)
- Crumble those crackers. Big chunks, little bits, whatever, just don’t pulverize them to dust. Scatter over the top, then finish with the rest of the cheese. You can be neat, or, if you’re like me, just let your inner Jackson Pollock shine.
- Bake, uncovered, for about 30 minutes. The cheese should be bubbly, and the edges crisp up. Don’t panic if it looks a smidge too golden — some browned bits are my favorite.
Some Notes from My Kitchen (Learned the Messy Way)
- If you use really salty crackers, maybe hold back a pinch of salt from the chicken. One time, my casserole tasted like the Atlantic. Lesson learned.
- I tried doubling the cheese. Actually, not a great call — ended up a greasy puddle. My bad.
- This reheats surprisingly well in a skillet the next day; the edges get all crispy. So. Good.
If You Like Tinkering, Try These Swaps
- One night I tossed in some frozen peas and carrots to the filling. Good way to sneak in veg, if your eaters usually revolt at green things.
- Spicy Version: Pepper jack cheese and a spoonful of salsa in the filling. My husband liked it, but my kids thought I was trying to trick them. Fair.
- Tried it with cream of mushroom once — not my fave, but hey, different strokes. Maybe your tastebuds will cheer.
What If You Don’t Have the Right Casserole Dish?
I always say you need a proper casserole dish, but, honestly, I’ve used a deep frying pan (oven-safe!) and, once, even a disposable foil pan at a family cabin. Still worked out. No fancy equipment required, just something that won’t melt. Don’t use a cookie sheet unless you want soup (ask me how I know).
Keeping Leftovers (If Any’s Left!)
I stick any leftovers (rare event, truly) right into the fridge in the same dish, wrapped in foil. Probably keeps about 3 days, but in my house it never lasts that long. Sometimes the crackers soften, which I kinda like, but if you want to crisp it up, just pop it back in the oven for 10 minutes next day. Microwave works too, but you lose the magic crunch.
On Serving This… And Family Traditions
We usually serve Dolly Parton’s 5-Ingredient Casserole with a bright green salad and maybe some applesauce (don’t knock it till you try it!). My kids like ketchup with it… that’s not my favorite, but hey, to each their own. My husband slaps some hot sauce on every bite. I also saw Southern Living does a fancier version, but I’m loyal to this mishmash comfort classic.
Things I Probably Should’ve Figured Out Before Cooking
- Don’t skip the preheat — I once tried rushing that, and the casserole heated all funny. Didn’t cook through right. Patience, grasshopper.
- Let it sit 5-10 minutes out of the oven. Makes it less lava-like. On second thought, I sometimes dig in too soon and just blow on each bite. Your call.
Real Questions I’ve Been Asked (and My Honest Answers)
- Can I freeze this? Well, yes, technically you can, but it does get a bit mushy once thawed. I still eat it. Just wrap it tight.
- What’s the best cheese? Cheddar wins every time for me, but honestly? Use what you’ve got lying around — food shouldn’t be fussy.
- Can I prep it ahead? Sometimes I assemble it hours before baking. Just store covered in the fridge; bring to room temp before baking so it bakes evenly (cold casseroles take forever, ask my growling stomach one night…)
- Why only 5 ingredients? That’s the Dolly magic. Simpler is better, at least this time. If you want complicated, there’s always King Arthur Baking for a challenge (I respect that, but not on a school night, mate).
- Can I make it vegetarian? Swapping in cooked chopped mushrooms or white beans works, kinda. My result was decent, but not life-changing. If you’ve got a better idea, message me!
By the way — last week, I tried to cut this with a plastic spatula I forgot was half-melted (don’t judge), and the casserole just scooped it up like a champ. Dolly, you genius. Oh, and if you’re curious to read more cozy, throw-together recipes, I sometimes browse Allrecipes, especially when I’m out of ideas or need to impress the in-laws. So, go ahead — gather your five things, and give this a whirl. I hope you enjoy it as much as we always do... spelling goofs and all. Cheers!
Ingredients
- 2 cups cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups frozen hash brown potatoes, thawed
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup crushed buttery crackers (optional topping)
Instructions
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1Preheat the oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
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2In a large bowl, combine cooked shredded chicken, cream of chicken soup, sour cream, hash brown potatoes, cheddar cheese, garlic powder, and black pepper.
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3Mix everything until well combined, then spread the mixture evenly into the prepared baking dish.
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4Sprinkle the crushed buttery crackers over the top for added crunch, if using.
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5Bake uncovered for 35 minutes, or until the casserole is bubbly and the top is golden brown.
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6Let sit for 5 minutes before serving. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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