Name: Chicken & Dressing Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern-Inspired
Ingredients: 4 cups shredded cooked chicken; 6 cups cornbread or cubed dried bread; 1 cup chopped celery; 1 cup chopped onion; 1 can (10.5 oz) cream of onion soup (or cream of chicken); ½–1 cup chicken broth (as needed); 4 tbsp butter; 1 tsp poultry seasoning; ½ tsp dried sage; Salt and pepper, to taste; 4 tbsp unsalted butter; ¼ cup all-purpose flour; 2 cups chicken broth; ½ cup heavy cream; Salt and pepper, to taste

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This chicken and dressing casserole is my definition of cozy, Southern-inspired comfort food. Tender shredded chicken is baked with flavorful cornbread dressing, celery, onion, and a hint of sage, then served with rich, creamy gravy. It’s hearty enough for a family dinner and perfect for holidays when I want something satisfying and make-ahead friendly.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorites—savory roast chicken and classic dressing—into one dish that’s easy to prepare and even easier to love. The poultry seasoning and sage give it that holiday flavor, while the homemade gravy takes it over the top. It’s also a great way to use leftover chicken or turkey, which makes it a go-to after big gatherings. Chicken & Dressing Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded chicken
Cornbread or cubed dried bread
Chopped celery
Chopped onion
Cream of onion soup
Chicken broth
Butter
Poultry seasoning
Dried sage
Salt and pepper

For the gravy:

Unsalted butter
Chicken broth
Heavy cream
Flour
Salt and pepper

Directions

I preheat the oven to 375°F (190°C).
In a skillet over medium-high heat, I melt the butter and sauté the onion and celery until tender.
In a large bowl, I combine the cornbread, shredded chicken, sautéed vegetables, poultry seasoning, sage, cream of onion soup, and about ½ cup of chicken broth. I stir until everything is well mixed, adding a bit more broth if it seems too dry.
I grease a 9×13-inch baking dish and spread the mixture evenly inside.
I bake for 45 minutes, until heated through and lightly golden on top.
While it bakes, I make the gravy by melting butter in a skillet, whisking in flour, and cooking until golden. I slowly add chicken broth, whisking constantly until smooth and thickened.
I stir in heavy cream and simmer for 5–10 minutes until silky.
I serve the casserole hot with gravy drizzled over the top, garnished with parsley or green onions if I want extra color.

Servings and timing

This recipe serves 6–8 people and takes about 1 hour total—15 minutes for prep, 45 minutes for baking.

Variations

Sometimes I add chopped boiled eggs to the dressing for extra richness or swap the cream of onion soup for cream of chicken soup. I’ve also made it with leftover turkey after Thanksgiving, and it’s just as delicious.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a 350°F oven, covered with foil, until heated through, or microwave individual portions. The gravy can be reheated gently on the stove, adding a splash of broth if it’s too thick.

FAQs

Can I make this casserole ahead of time?

Yes, I can assemble it a day in advance, refrigerate, and bake when ready. I just add 5–10 minutes to the baking time.

Can I freeze it?

Yes, I freeze the unbaked casserole (without gravy) for up to 3 months, thaw overnight in the fridge, and bake as directed.

What can I use instead of cornbread?

I can use cubed dried white bread or a mix of bread and cornbread for a different texture.

Can I make it without cream of onion soup?

Yes, I can substitute with cream of chicken or make a homemade condensed soup base.

How do I keep the casserole from drying out?

I make sure to moisten the mixture with enough broth before baking—dressing should be moist but not soggy before it goes in the oven.

Conclusion

This chicken and dressing casserole is hearty, comforting, and packed with flavor. The combination of tender chicken, seasoned cornbread, and creamy gravy makes it feel like a special occasion meal, but it’s simple enough for any day of the week. It’s one of those recipes that brings people together around the table—and keeps them coming back for seconds.

Chicken & Dressing Casserole

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This Chicken and Dressing Casserole is Southern comfort in a baking dish—tender shredded chicken baked with seasoned cornbread dressing, celery, onion, and sage, then served with creamy homemade gravy. Perfect for weeknights, holidays, or using up leftover chicken or turkey.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 6–8
Category: Main Dish, Casserole
Method: Baking, One-Pan
Cuisine: Southern-Inspired

Ingredients

4 cups shredded cooked chicken
6 cups cornbread or cubed dried bread
1 cup chopped celery
1 cup chopped onion
1 can (10.5 oz) cream of onion soup (or cream of chicken)
½–1 cup chicken broth (as needed)
4 tbsp butter
1 tsp poultry seasoning
½ tsp dried sage
Salt and pepper, to taste

For the gravy:

4 tbsp unsalted butter
¼ cup all-purpose flour
2 cups chicken broth
½ cup heavy cream
Salt and pepper, to taste

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Instructions

Preheat oven to 375°F (190°C).
In a skillet, melt butter and sauté celery and onion until tender.
In a large bowl, mix cornbread, chicken, sautéed vegetables, poultry seasoning, sage, soup, and ½ cup broth; add more broth if needed for moisture.
Spread into a greased 9×13-inch baking dish.
Bake for 45 minutes, until hot and lightly golden.
For gravy: Melt butter in a skillet, whisk in flour, and cook until golden. Slowly whisk in broth until smooth; stir in cream. Simmer 5–10 minutes until silky.
Serve casserole hot with gravy on top.