Chicken and Dressing Casserole is a warm, comforting dish that blends tender shredded chicken with flavorful stuffing and classic seasonings. Topped with a creamy homemade gravy, this casserole is the perfect centerpiece for family dinners, holiday gatherings, or any time you crave cozy, Southern-style comfort food.
Why You’ll Love This Recipe
This dish brings together everything you love about a traditional chicken and stuffing meal in a convenient, bake-and-serve format. It’s hearty, budget-friendly, and ideal for using up leftover chicken or bread. The savory combination of cornbread, herbs, and creamy soup delivers nostalgic holiday flavor, while the rich, homemade gravy adds the perfect finishing touch. Best of all, it’s easy to prepare ahead of time and great for feeding a crowd.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Casserole:
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4 cups shredded cooked chicken
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4 cups cornbread or cubed dried bread (store-bought or homemade)
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⅓ cup chopped celery
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1 cup onion, chopped
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1 can (10.5 oz) cream of onion soup
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1 ½ cups chicken broth (divided, save 1 cup for gravy)
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2 tablespoons butter
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1 teaspoon poultry seasoning
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½ teaspoon dried sage
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Salt and pepper, to taste
For the Gravy:
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¼ cup unsalted butter
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¼ cup flour
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2 cups chicken broth (including the saved 1 cup from the casserole mixture)
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¼ cup heavy cream
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Salt and pepper, to taste
Optional Garnish:
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Fresh parsley or chopped green onions
Directions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
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Sauté the vegetables:
In a skillet over medium-high heat, melt 2 tablespoons of butter. Add the chopped celery and onion, and cook for about 5 minutes until softened and fragrant. Remove from heat. -
Mix the casserole ingredients:
In a large bowl, combine the shredded chicken, cornbread or bread cubes, sautéed vegetables, cream of onion soup, poultry seasoning, dried sage, and ½ cup chicken broth. Mix thoroughly. Season with salt and pepper to taste. -
Assemble the casserole:
Transfer the mixture into the prepared baking dish and spread evenly. Bake for 45 minutes, or until golden brown and heated through. -
Prepare the gravy:
In a saucepan, melt ¼ cup butter over medium heat. Whisk in the flour and stir constantly for 2–3 minutes until it forms a golden roux. -
Add broth and cream:
Gradually whisk in 2 cups chicken broth (including the reserved 1 cup) until smooth. Simmer for 5–7 minutes until thickened. Add the heavy cream and cook for another 5–10 minutes. Season with salt and pepper. -
Serve:
Once baked, remove the casserole from the oven and let it cool for a few minutes. Pour the warm gravy over the casserole. Garnish with chopped parsley or green onions if desired.
Servings and Timing
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour
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Servings: 6 to 8
Variations
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Turkey Variation: Use shredded turkey instead of chicken, perfect for holiday leftovers.
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Vegetable Addition: Add cooked green beans, peas, or carrots to the casserole mix for extra texture and flavor.
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Cheesy Twist: Mix in shredded cheddar or mozzarella for a cheesier dish.
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Bread Options: Use a mix of cornbread and white bread for more texture.
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Spicy Kick: Add a pinch of cayenne pepper or chopped jalapeños to the mixture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until heated through or microwave individual servings. The gravy may thicken when chilled—add a splash of broth when reheating if needed. You can also freeze the baked casserole (without the gravy) for up to 2 months. Thaw overnight in the refrigerator before reheating and serving with fresh gravy.
FAQs
Can I make this casserole ahead of time?
Yes, assemble the casserole and store it covered in the refrigerator for up to 24 hours before baking.
Can I use stuffing mix instead of bread?
Yes, prepared stuffing mix can be substituted for cornbread or dried bread. Adjust the broth accordingly.
Can I use canned chicken?
Canned chicken can be used in a pinch, but freshly cooked or rotisserie chicken provides better flavor and texture.
Is this dish freezer-friendly?
Yes, the casserole (without gravy) can be frozen. Make the gravy fresh when reheating for best results.
Can I substitute cream of mushroom or cream of chicken soup?
Yes, either option works well as a substitute for cream of onion soup.
Print
Chicken and Dressing Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Chicken and Dressing Casserole is the ultimate comfort food classic. Combining tender shredded chicken, herbed cornbread stuffing, sautéed vegetables, and creamy gravy, it’s a satisfying and cozy dish ideal for weeknight dinners or a hearty holiday meal.
Ingredients
For the Casserole:
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4 cups shredded cooked chicken
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4 cups cornbread or cubed dried bread (store-bought or homemade)
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1/3 cup chopped celery
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1 cup onion, chopped
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1 can (10.5 oz) cream of onion soup
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1 1/2 cups chicken broth (divided, reserve 1 cup for gravy)
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2 tablespoons butter
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1 teaspoon poultry seasoning
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1/2 teaspoon dried sage
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Salt and pepper, to taste
For the Gravy:
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1/4 cup unsalted butter
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1/4 cup flour
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2 cups chicken broth (including the 1 cup reserved from above)
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1/4 cup heavy cream
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Salt and pepper, to taste
Optional Garnish:
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Fresh parsley or chopped green onions
Instructions
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Preheat Oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
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Sauté Vegetables: In a skillet, melt 2 tbsp butter over medium-high heat. Add chopped onion and celery; sauté for 5 minutes until soft.
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Mix Casserole: In a large bowl, combine chicken, bread, sautéed veggies, poultry seasoning, sage, cream of onion soup, and ½ cup chicken broth. Stir until well combined. Season to taste.
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Bake: Spread the mixture into the greased dish and bake for 45 minutes until golden and set.
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Make Gravy: While casserole bakes, melt ¼ cup butter in a skillet. Whisk in flour; cook for 2–3 minutes until golden. Gradually add 2 cups chicken broth, whisking until smooth. Simmer 5–7 minutes until thickened. Add cream and cook another 5–10 minutes. Season to taste.
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Serve: Once baked, let the casserole cool slightly. Pour the warm gravy over the top. Garnish with parsley or green onions.
Notes
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Rotisserie chicken works well for convenience.
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Use pre-made stuffing mix if preferred for extra flavor.
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Great for Thanksgiving-style meals or cozy fall dinners.
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