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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.

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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, melt butter and sauté celery and onion until tender.
  3. In a large bowl, mix cornbread, chicken, sautéed vegetables, poultry seasoning, sage, soup, and ½ cup broth; add more broth if needed for moisture.
  4. Spread into a greased 9×13-inch baking dish.
  5. Bake for 45 minutes, until hot and lightly golden.
  6. 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.
  7. Serve casserole hot with gravy on top.

Notes

  • Add chopped boiled eggs for extra richness.
  • Use leftover turkey instead of chicken.
  • Freeze unbaked casserole (without gravy) up to 3 months.
  • Make sure dressing mixture is moist before baking to avoid dryness.

Nutrition

Find it online: https://recipesbyliza.com/chicken-dressing-casserole/