Chicken and Dressing Casserole
Southern chicken and dressing casserole: moist cornbread, tender chicken, creamy gravy, plus make‑ahead, freezer, and gluten‑free tips.
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Servings: 8 servings
Equipment
- 13x9-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 13x9-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
Use rotisserie chicken to save time. Pepperidge Farm-style cornbread stuffing (fine crumb mix) works best here; avoid large bread cubes. If you prefer, swap the cream of celery for cream of mushroom. For make-ahead, assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to the covered bake time. Leftovers keep 3–4 days in the fridge; reheat covered at 325°F until warmed through or microwave in portions.
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