Chicken & Dressing Casserole
A comforting casserole combining tender chicken and savory cornbread, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 3 cups cooked, shredded chicken
- 6 cups crumbled cornbread (day-old preferred)
- 1 medium onion, diced
- 3 stalks celery, diced
- 1/2 cup unsalted butter
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 2 large eggs, beaten
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- In a skillet, melt the butter over medium heat. Sauté the diced onion and celery until soft, about 5–7 minutes.
- In a large bowl, combine the crumbled cornbread, cooked chicken, sautéed vegetables, cream of chicken soup, chicken broth, beaten eggs, and the dried herbs and seasonings.
- Mix gently until well combined, then spread the mixture evenly in the prepared baking dish.
- Bake uncovered for 45–50 minutes, or until golden brown and set.
- Let it rest for 10 minutes before serving.
Notes
For serving, consider pairing the casserole with a fresh green salad or roasted vegetables. A spoonful of cranberry sauce can add a delightful contrast to the savory flavors. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for longer storage.