Chicken and Dressing Casserole

Chicken and Dressing Casserole is a comforting dish that brings together tender chicken, creamy soup, and savory cornbread dressing. This recipe is perfect for family gatherings or a cozy weeknight dinner. It’s simple to make and is sure to please everyone at the table.

Why Make This Recipe

This casserole is not only delicious but also easy to prepare. It uses common ingredients you might have in your pantry, making it a convenient choice for busy cooks. It’s filling and warms you up on chilly nights, plus it’s a great way to use leftover chicken.

How to Make Chicken and Dressing Casserole

Ingredients:

3 cups cooked shredded chicken
10.5 oz condensed cream of chicken soup
1 cup sour cream
0.5 cup chicken broth
6 cups crumbled cornbread
1 cup diced yellow onion
1 cup diced celery
4 tablespoons unsalted butter
1.5 cups chicken broth
1 teaspoon poultry seasoning
0.5 teaspoon dried sage
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper

Directions:

Preheat the oven to 350F and lightly grease a 9×13-inch baking dish.
Melt the butter in a skillet over medium heat. Add the onion and celery, cooking for 5-7 minutes until they are soft.
Stir in the poultry seasoning, sage, garlic powder, salt, and black pepper.
In a large bowl, combine the crumbled cornbread with the cooked vegetables, then pour in 1 1/2 cups chicken broth. Stir gently until the cornbread is evenly moistened.
In another bowl, mix the shredded chicken, cream of chicken soup, sour cream, and the remaining 1/2 cup chicken broth.
Spread the creamy chicken mixture evenly in the prepared baking dish.
Spoon the cornbread dressing over the chicken, spreading it gently.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes until the dressing is lightly golden and the casserole is hot and bubbling.
Let it rest for 5-10 minutes before serving.

How to Serve Chicken and Dressing Casserole

Serve this casserole hot, straight from the oven. It pairs well with green salad or steamed vegetables for a complete meal. You can also serve it with some cranberry sauce for an added touch of flavor.

How to Store Chicken and Dressing Casserole

If you have leftovers, let the casserole cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just be sure to wrap it well before placing it in the freezer.

Tips to Make Chicken and Dressing Casserole

For extra flavor, try adding some cooked bacon or sausage to the vegetable mixture.
If you don’t have cornbread, you can use bread or stuffing mix as a substitute.
Adjust the amount of spices to suit your taste; add more herbs if you like a stronger flavor.

Variation

You can make this recipe with different proteins, such as turkey or even a meatless version with mushrooms. Feel free to experiment with different types of soup, like cream of mushroom, for a twist on the flavor.

FAQs

1. Can I use leftover turkey instead of chicken?
Yes, leftover turkey works perfectly in this recipe!

2. How can I make this dish ahead of time?
You can prepare the casserole up to the baking step, cover it, and refrigerate it. Bake it just before serving.

3. Is it okay to use low-fat versions of the soup and sour cream?
Yes, using low-fat versions is fine and will still result in a tasty casserole.

Chicken and Dressing Casserole

A comforting dish that combines tender chicken, creamy soup, and savory cornbread dressing, perfect for family gatherings or cozy dinners.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups cooked shredded chicken
10.5 oz condensed cream of chicken soup
1 cup sour cream can be low-fat
0.5 cup chicken broth
6 cups crumbled cornbread can substitute with bread or stuffing mix
1 cup diced yellow onion
1 cup diced celery
4 tablespoons unsalted butter for sautéing
1.5 cups chicken broth
1 teaspoon poultry seasoning
0.5 teaspoon dried sage
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper

Method

Preparation

Preheat the oven to 350F and lightly grease a 9×13-inch baking dish.
Melt the butter in a skillet over medium heat. Add the onion and celery, cooking for 5-7 minutes until they are soft.
Stir in the poultry seasoning, sage, garlic powder, salt, and black pepper.
In a large bowl, combine the crumbled cornbread with the cooked vegetables, then pour in 1 1/2 cups chicken broth. Stir gently until the cornbread is evenly moistened.
In another bowl, mix the shredded chicken, cream of chicken soup, sour cream, and the remaining 1/2 cup chicken broth.

Cooking

Spread the creamy chicken mixture evenly in the prepared baking dish.
Spoon the cornbread dressing over the chicken, spreading it gently.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes until the dressing is lightly golden and the casserole is hot and bubbling.
Let it rest for 5-10 minutes before serving.

Notes

Serve hot with green salad or steamed vegetables. Can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage. For extra flavor, add cooked bacon or sausage to the vegetable mixture. Adjust spices to taste.