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:

4 cups shredded cooked chicken
4 cups cornbread or cubed dried bread (store-bought or homemade)
1/3 cup chopped celery
1 cup onion, chopped
1 can (10.5 oz) cream of onion soup
1 1/2 cups chicken broth (divided, reserve 1 cup for gravy)
2 tablespoons butter
1 teaspoon poultry seasoning
1/2 teaspoon dried sage
Salt and pepper, to taste

For the Gravy:

1/4 cup unsalted butter
1/4 cup flour
2 cups chicken broth (including the 1 cup reserved from above)
1/4 cup heavy cream
Salt and pepper, to taste

Optional Garnish:

Fresh parsley or chopped green onions

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Instructions

Preheat Oven: Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
Sauté Vegetables: In a skillet, melt 2 tbsp butter over medium-high heat. Add chopped onion and celery; sauté for 5 minutes until soft.
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.
Bake: Spread the mixture into the greased dish and bake for 45 minutes until golden and set.
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.
Serve: Once baked, let the casserole cool slightly. Pour the warm gravy over the top. Garnish with parsley or green onions.

Notes

Rotisserie chicken works well for convenience.
Use pre-made stuffing mix if preferred for extra flavor.
Great for Thanksgiving-style meals or cozy fall dinners.