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Southern chicken and dressing casserole: moist cornbread, tender chicken, creamy gravy, plus make‑ahead, freezer, and gluten‑free tips.
Meet your new cozy classic: Chicken and Dressing Casserole delivers all the comfort of Southern Sunday supper in one golden, savory bake. Think tender shredded chicken baked under a rich, herby cornbread dressing with just the right amount of gravy-like creaminess. This easy chicken and dressing casserole is wildly versatile—perfect for weeknights, holiday tables, and even those “what do I do with leftover turkey?” moments. If you love traditional chicken and cornbread dressing, you’ll adore my from‑scratch options and shortcut tips. Ready to see why this southern chicken and dressing outshines the rest?
What Makes This Chicken and Dressing Casserole Special?
Why you’ll love it: This recipe brings classic flavors with modern flexibility—choose rotisserie shortcuts or go full from‑scratch, no canned soup required.
- Two paths to perfect: Use cream of chicken soup for convenience or my homemade “no canned soup” gravy for a cleaner, from‑scratch flavor.
- Moist, never dry: Strategic broth additions and resting time keep the cornbread dressing tender with crisp, toasty edges.
- Holiday hero + weeknight win: Works with shredded chicken, leftover turkey, or rotisserie—hello, Thanksgiving leftovers casserole.
- Gluten‑free friendly: Simple swaps mean gluten‑free chicken and dressing without losing that classic Southern vibe.
- Make‑ahead magic: Assemble a day ahead or freeze—ideal for meal prep, potlucks, and stress‑free hosting.
- Flavor, dialed in: Sage, thyme, and onion hit those Southern cornbread dressing notes while chicken stock adds depth.
- Kid‑approved comfort: Creamy, savory, and cozy—a family‑friendly casserole that reheats like a dream.
Ingredient Notes
Let’s talk ingredients: Here’s what builds that classic chicken and cornbread dressing casserole flavor and how to swap smartly when needed.
- Chicken: Shredded rotisserie chicken is quick and juicy; poached or leftover roast chicken works great too. Turkey is an easy holiday swap.
- Cornbread: Day‑old cornbread is best for texture. Southern‑style (not sweet) keeps things savory; use gluten‑free cornbread if needed.
- Stuffing helper: A handful of dried breadcrumbs or crumbled stuffing mix (like Pepperidge Farm) adds structure and seasoning.
- Aromatics: Onion, celery, and a little garlic bring that classic dressing backbone.
- Herbs & spices: Sage and thyme are musts; a touch of poultry seasoning and black pepper rounds things out.
- Binder: Eggs help the dressing set while staying tender.
- Broth/stock: Chicken stock adds moisture—use low‑sodium so you can control the salt.
- Creamy element: Cream of chicken soup for ease or a homemade butter‑flour‑stock “gravy” for a no‑canned‑soup option.
- Butter: For sautéing and richness. Olive oil works in a pinch.
- Fresh herbs (optional): Parsley or chives for brightness at the end.
How To Make Chicken and Dressing Casserole
Game plan: Build flavor with buttery aromatics, mix a well‑seasoned cornbread dressing, add juicy chicken, and bake until golden with crackly edges.
- Preheat oven: Heat to 350°F (175°C). Grease a 9×13‑inch baking dish so nothing sticks and edges crisp nicely.
- Sauté aromatics: In butter, cook onion and celery until translucent and tender. This softens texture and sweetens flavor. Add garlic for 30 seconds.
- Mix dressing base: In a large bowl, combine crumbled cornbread and a bit of dry stuffing/breadcrumbs. Stir in sautéed aromatics, sage, thyme, poultry seasoning, salt, and pepper.
- Add binder and moisture: Whisk eggs with chicken stock. Fold into the cornbread mixture until evenly moistened—aim for a thick, scoopable batter, not soupy.
- Add chicken: Fold in shredded chicken (or turkey). For extra moisture, drizzle in a bit more warm stock if the mix looks dry.
- Creamy layer (option 1 – shortcut): Stir cream of chicken soup into the mix for a classic, ultra‑creamy finish.
- Creamy layer (option 2 – from scratch): Melt butter, whisk in flour, cook 1–2 minutes, then slowly whisk in warm chicken stock and a splash of milk until thick. Season and fold into the dressing.
- Assemble: Spoon mixture into the prepared dish, smoothing the top. Dot with a little butter for bronze edges.
- Bake: 35–45 minutes, until set in the center and edges are deeply golden. The center should spring back lightly when pressed.
- Rest & serve: Let stand 10–15 minutes so the dressing sets and slices cleanly. Shower with fresh parsley if you’re feeling fancy.
Pro Tips
- Hydrate smart: If your cornbread is very dry, warm your stock and add gradually until the mixture looks plush and cohesive.
- Season in layers: Taste the dressing mix before eggs go in; you want it slightly saltier than you think—baking mutes salt.
- Texture goals: For crunch, reserve 1 cup of cornbread crumbs to sprinkle on top with a pat of butter in the last 10 minutes.
- Gluten‑free plan: Use GF cornbread, skip stuffing mix or replace with GF breadcrumbs, and go with the from‑scratch gravy.
- No dry chicken: Toss shredded chicken with 2–3 tablespoons warm stock before folding in—built‑in juiciness.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Save those cozy leftovers: This easy chicken and dressing bake reheats beautifully for lunches and second‑day dinners.
- Fridge: Cool, cover, and refrigerate up to 4 days.
- Freeze (unbaked): Assemble in a freezer‑safe dish, wrap well, freeze up to 2 months. Thaw overnight, bake 40–55 minutes.
- Freeze (baked): Portion into slices, wrap, and freeze up to 2 months. Reheat from frozen at 325°F, covered, 25–35 minutes.
- Microwave reheat: Splash with stock, cover, and warm in 60‑second bursts until hot.
- Oven reheat: 325°F, covered 15–20 minutes; uncover the last 5 minutes for crisp edges.
Variations & Substitutions
Make it your own: These tweaks keep the soul of southern chicken and dressing while fitting your pantry and preferences.
- Leftover turkey dressing casserole: Swap chicken for turkey—perfect for post‑Thanksgiving magic.
- Dairy‑free: Use olive oil instead of butter; make the from‑scratch gravy with broth and unsweetened oat milk.
- Veggie boost: Fold in sautéed mushrooms, peas, or finely diced carrots for a pot‑pie vibe.
- Herb swap: Rosemary and parsley for brighter, less sage‑forward flavor.
- Stovetop stuffing shortcut: Replace the breadcrumb portion with Stovetop or Pepperidge Farm stuffing mix for extra seasoning.
- Without cream soup: Always—use the homemade gravy method for a clean, from‑scratch profile.
- Extra creamy: Stir in a dollop of sour cream or a splash of heavy cream to the dressing mix.
- Spicy Southern twist: Add a pinch of cayenne or diced jalapeños to the aromatics.
Why this works: It’s the balance—moist, savory cornbread dressing hugging juicy chicken with herb‑forward depth. Whether you take the shortcut route or go full on from‑scratch, this chicken and cornbread dressing casserole delivers pure comfort with easy make‑ahead options, approachable ingredients, and crowd‑pleasing flavor. It’s the kind of casserole that disappears before you can say “who wants seconds?”
FAQ
Chicken and Dressing Casserole
Equipment
- 13×9-inch baking dish
- Large skillet
- Large mixing bowl
- Aluminum foil
Ingredients
Ingredients
- 1 bag (12 ounces) cornbread stuffing mix (crumb-style, dry)
- 1/2 cup butter
- 1 medium onion, finely diced
- 2 celery ribs, finely diced
- 2 cups chicken broth
- 2 large eggs, beaten
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of celery soup
- 4 cups cooked chicken, chopped or shredded
- 1/2 teaspoon dried sage or poultry seasoning
- 1/2 teaspoon black pepper
Instructions
- Heat oven to 350°F. Lightly grease a 13×9-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add onion and celery; cook, stirring occasionally, until softened, 5–7 minutes. Remove from heat.
- In a large bowl, combine stuffing mix, the sautéed vegetables with all the melted butter, chicken broth, eggs, both soups, sage (or poultry seasoning), and pepper. Stir until the stuffing is evenly moistened.
- Spread half of the dressing mixture in the prepared baking dish. Distribute the chicken evenly over that layer. Spoon the remaining dressing on top and smooth the surface.
- Cover tightly with foil and bake for 30 minutes. Uncover and bake 20–25 minutes more, until the casserole is hot throughout and lightly browned on top. Let stand 10 minutes before serving.
Notes
Hungry for more cozy sides to round it out: Try a crisp salad or roasted veg from my collection here: salads and roasted vegetables. If you want to bake the cornbread from scratch, peek at my cornbread ideas: cornbread recipes. For richer flavor, use homemade stock: chicken stock. Prefer no canned soup? You’ll love my creamy swaps: cream of chicken alternatives. Planning for the holidays? Browse Thanksgiving recipes and pair this southern chicken and dressing with your favorites.
