Chicken and Dressing Casserole

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If you love a good casserole, then you are really going to enjoy this Chicken and Dressing Casserole. Nothing in this world can be as comforting as a casserole. They are perfect to make for your immediate family and for enjoying over the holidays. I use chicken in this recipe, but you could easily sub out turkey. All of us are about to have a ton of leftover turkey, so keep this in mind as you prepare for the holidays!

I have made casseroles for as long as I can remember. When I was young, my mother could make a casserole out of anything. As I raised my kids, I did the same. I’d love to pass on those same cooking skills to you. Whether you make this dish for family dinner night or you are using up leftovers, it’s a true winner in my book!

Chicken and Dressing Casserole

Chicken and Dressing Casserole

You have to admit that chicken is a really delicious protein. I use chicken in so many recipes since it’s easy to freeze, unthaw, and prepare. Plus, it can be an awesome ingredient in any casserole that you are going to make. When you add a protein with other delicious ingredients, you are truly going to get the best meal out there. Follow along as I show you how to prepare this Chicken and Dressing Casserole.

Step One

Preheat oven to 350 degrees. Gather all the listed ingredients so you are ready to go.

Ingredients for Chicken and Dressing Casserole

Step Two

Prepare a 9×13 baking dish with nonstick cooking spray. In a large skillet over medium-high heat, place the butter to melt.

Chicken and Dressing Casserole

Step Three

Add the celery and onion and cook, stirring often, until softened. To the skillet, add the chicken stock, cream of chicken soup, salt, poultry seasoning, ground sage, pepper, and garlic.

Chicken and Dressing Casserole

Step Four

Stir to combine and remove the skillet from heat. Place the stuffing mix, cornbread, chicken, and the liquid mixture in a large bowl. Gently fold the mixture together until the cornbread is moist.

Chicken and Dressing Casserole

Step Five

Transfer the mix to the prepared baking dish. Bake for 45 minutes, or until the edges are browned and crunchy but the middle is cooked through.

Chicken broth

Step Six

As you can see, you get the most delicious casserole ever. This is perfect to use with leftover chicken you might have on hand.

Chicken and Dressing Casserole

Chicken and Dressing Casserole Recipe

5 from 3 votes
Chicken and Dressing Casserole
Chicken and Dressing Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course
Cuisine: American
Servings: 8
Author: Linda Loosli
Ingredients
  • 3-4 chicken breasts or leftover turkey, shredded
  • 2 cups chicken broth
  • 3 stalks celery, finely diced
  • 1 small onion, diced
  • 6 tablespoons butter
  • 2 cups herb-seasoned classic stuffing mix
  • 5 cups crumbled cornbread
  • 1 can cream of chicken soup
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray. In a large skillet over medium-high heat, place the butter to melt. Add the celery and onion and cook, stirring often, until softened. To the skillet, add the chicken stock, cream of chicken soup, salt, poultry seasoning, ground sage, pepper, and garlic. Stir to combine and remove the skillet from heat. Place the stuffing mix, cornbread, chicken, and the liquid mixture in a large bowl. Gently fold the mixture together until the cornbread is moist. Transfer the mix to the prepared baking dish. Bake for 45 minutes or until the edges are browned and crunchy but the middle is cooked through.

Chicken and Dressing Casserole

The great thing about this recipe is that you can freeze it, and even make it the night before you want to cook it. Any casserole can be frozen and cooked later, which is why people really love casseroles! Not to mention the fact that they are easy to make and yummy to eat. Adults and kids love them because they are tasty and require little to no work to prepare and cook them! If you decide to make this casserole, please leave a comment. I’d love to hear from you and what you thought of it.

How Do You Make Chicken Dressing From Scratch?

If you are interested in making this recipe, you may be wondering how you can make chicken dressing from scratch. You will need chicken broth, biscuits, cornbread, margarine, celery, onion, eggs, sage, salt, and pepper. You will mix all of these ingredients together in a sauce pan. And then bake in the oven at 375 degrees for one hour. You’ll want it to stay in the oven until it is browned.

What is the Difference Between Dressing and Stuffing?

Good question! The difference between dressing and stuffing is that stuffing is what is placed inside a turkey or a chicken, while cooking it. Dressing, however, is usually cooked on its own.

How Do You Know When Dressing is Done?

If you have never made dressing before, you may be wondering how to know when it is done. Of course, this is simple! The dressing needs to brown on top. There also shouldn’t be an excessive amount of liquid in the pan. You can always stick a fork inside the dressing to see if there is still any liquid in it, just like you would do to see if a cake is done.

Final Word

Whenever I make this Chicken and Dressing Casserole, I always make at least two. It’s easier to make dinner for the future when you can make at least two of the item. Pop one in the freezer for later or to share with a neighbor. I like to serve homemade bread or my dinner rolls as a side with this meal because it just makes sense. What’s your favorite casserole to make for your family? May God Bless this world, Linda.

Copyright Images: Cornbread stuffing Deposit photos_57603487_s-2019

15 thoughts on “Chicken and Dressing Casserole

  • November 20, 2020 at 9:00 am
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    This sounds like the recipe I use. I love homemade dressing. I do buy some dressing in the bag, usually Pepperidge Farm Cornbread dressing to go with the cornbread. I also use the Poultry seasoning. Mother taught me that. Can’t wait for Christmas to make some. I’ll have to try to make a small batch. It’s not easy to do.

    Reply
    • November 20, 2020 at 9:31 am
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      Hi Deborah, I know, right? It’s really hard to make a small batch of anything! Linda

      Reply
      • November 20, 2020 at 11:28 am
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        Especially when you’ve cooked for teenage boys. It’s just the two of us now, and we both cook too much for two.

        Reply
  • November 20, 2020 at 9:39 am
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    I will likely always use the method of making stuffing/dressing the way my mother made it! Of course, I also like Stove Top!!

    In the past, I made a casserole of leftover stuffing/dressing, turkey and gravy. Simply put, I layered the stuffing and turkey then topped it off with gravy. Now I do the same with roasted chicken (purchased), a box of Stove Top and jarred gravy (purchased). And, I do that rarely since I live alone. But if/when I do get a roasted chicken, I do this as one of the many meals I can get from one chicken.

    Now my daughter and son-in-law do Thanksgiving. They don’t care for turkey so we do a rather unconventional Thanksgiving. If I go this year (it will only be their family and me) we will have a pot roast, mashed potatoes/gravy and vegetable side with pies or cake for dessert. As we discussed a couple years back, it isn’t so much about the food as it is about the gathering. And this year, I have exciting (well exciting to me anyway) news to share with the family – I am working on my genealogy and just found ancestors who came to North America on the Mayflower!!! Turns out I have one on my paternal and one on my maternal sides! I am so excited about this. I may even come up with a dish that was likely served at the first Thanksgiving!

    Reply
    • November 20, 2020 at 1:07 pm
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      Hi Leanne, SQUEAL! How fun to share that exciting news with them! Plus, making a dish they made back then, wow!! That would be so awesome! I love this! Linda

      Reply
      • November 20, 2020 at 3:24 pm
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        5 stars
        Love this recipe since I make something very similar. I still cook like there are 6 of us…..because we love leftovers!! What could be better than cooking once and have three meals? I often do it in the crockpot adding small baby potatoes.

        Reply
        • November 20, 2020 at 5:37 pm
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          Hi Chris, small baby potatoes? I love it! Thank you for the 5 stars! You are so nice! I love dressing! I will try it with small baby potatoes next time! Linda

          Reply
  • November 20, 2020 at 4:29 pm
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    Sorry, I make my own stuffing with toasted wheat bread, apples, pecans, onion, celery , turkey broth , apple juice, and spices. NO corn bread or eggs ever! I use some cinnamon in my dressing(stuffing),too. My turkey smells and tastes wonderful. I have some of my kids that will only eat my dressing. It has been a family favorite for years. I guess it all depends on what your family likes.

    Reply
    • November 20, 2020 at 5:38 pm
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      Hi Cheryl, oh my gosh, your stuffing sounds delicious!!! Yay! I love new ideas! Love it! Linda

      Reply
  • November 21, 2020 at 7:48 am
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    5 stars
    Linda:

    This recipe sounds like a keeper. I make my own dressing out of cornbread, homemade biscuits and whatever white bread I have around like Halla, sourdough, french of any kind. I then use the juice of the Turkey and add small can of Cream of Chicken and cream of mushroom soup along with celery and onions and a spice mix I make myself. I don’t usually have much left over after Thanksgiving or Christmas but mixing it with the chicken and a few other things would make a good meal.

    Reply
    • November 21, 2020 at 9:01 am
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      Hi Jackie, oh life is so good when we know how to cook from scratch! Yay, for dressing/stuffing next week! Linda

      Reply
      • November 22, 2020 at 2:04 pm
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        5 stars
        Linda:
        I could not cook worth beans when I married. I could make spaghetti and a few other items but not very well. When My husband was transferred To the Tennessee River for the last 2 years of his enlistment in the Coast Guard I had a lot of time on my hands and so I would spend that time with my husbands Grandmother and Aunt. His aunt taught me how to make dressing, and dumplings. I was taught how a true Southerner made cornbread (I have even tweaked it to use white cornmeal instead of white flour.) and my husband truly loves the way I make it now. I also changed from using self rising flour to making it from plain yellow and white cornmeal and I only use Rumford Aluminum-free Baking Powder (Its the only one I can use).
        If you want some holidays recipes to share just let me know and I will share my recipes with you and you can try them out and see if you want to share them.

        Love
        Jackie

        Reply
  • November 21, 2020 at 8:17 am
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    Thank you, Linda! Sounds so yummy!! The dressing you use is different than mine. And so interesting how many comments of different dressings families make! Mine comes from my maternal Grandmother and Mom, then I tweaked it more!! I use part whole wheat bread and part French bread. My son uses the recipe on serious eats, so his is again different from his Mom!!

    Was thinking for a food storage dish this could be made with stove top dressing, canned/bottled chicken or turkey, canned broth/water, canned cr. of chicken soup. And though I’d make my own cornbread which to me is way easy, they do have boxed mixes for that.

    Reply
    • November 21, 2020 at 9:21 am
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      Hi Janet, I’m so glad you mentioned Stove Top Dressing! I have made my mom’s dressing for years, never thinking anything about it. Until one year when two of my daughters said let’s do Stove Top this year! It’s so much easier and cheaper unless you save the bread ends. I giggle every year when I walk by the display with the Stove Top! BAM! Grab a box! Linda

      Reply

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