Shredded chicken, cornbread, onion, celery, creamy soup, and herbs baked into a cozy casserole topped with silky gravy.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I swear this Chicken and Dressing Casserole smells like a holiday hug. I’ve been making it for years—sometimes for Thanksgiving, sometimes just on a random Tuesday when life feels too busy and I need something that tastes like home. The first time I tried it, I didn’t follow the recipe exactly (shocker, right?). I tossed in leftover roasted chicken, used cornbread that was a bit overbaked (okay, dry), and accidentally doubled the sage because my measuring spoon was buried under a pile of spatulas. And you know what? It was amazing. Comfort food has this magical way of forgiving you when you mess up.
There’s something about the smell of onions and celery sautéing in butter that stops you in your tracks—like, “Oh yep, this is going to be good.” And the gravy… don’t even get me started on the gravy. If you’re a “just a little” gravy person, we might not see eye to eye, because for me it’s more of a pour until it’s swimming situation.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chicken and Dressing Casserole Recipe?
This isn’t some fussy, over-the-top casserole. It’s hearty, it’s forgiving, and it’s one of those recipes where even if you think you did something wrong, it still comes out tasting like you meant to do that. The cornbread gives it that cozy, Southern vibe, the sage makes it smell like grandma’s kitchen, and the chicken keeps it filling. And honestly? The leftover potential here is chef’s kiss.
Ingredient Notes:
Alright, before you start tossing stuff in a bowl like a mad scientist, here’s the rundown:
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Shredded Chicken – Rotisserie is the lazy-day hero, but leftover roast chicken works beautifully.
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Cornbread or Bread Cubes – Cornbread makes it sweet and crumbly, regular bread makes it softer. Choose your vibe.
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Celery & Onion – These two are your flavor base. Without them, you’re basically eating warm chicken bread.
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Cream of Onion Soup – Adds creaminess and depth. Cream of chicken works in a pinch.
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Poultry Seasoning & Sage – The secret “holiday” flavor combo. Don’t skip.
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The Gravy – Homemade is a game-changer here. It’s rich, creamy, and honestly, worth the extra 10 minutes.
How To Make Chicken and Dressing Casserole?
Nothing fancy here—just a few steps and your kitchen will smell like Thanksgiving in under an hour.
Step 1: Sauté the Good Stuff
Preheat your oven to 375°F. Melt butter in a skillet, toss in your onions and celery, and cook until they’re soft and making your neighbors jealous.
Step 2: The Big Mix
In a giant bowl, combine cornbread, chicken, the sautéed veggies, soup, seasonings, and most of the broth (save a cup for gravy). Stir like you mean it.
Step 3: Bake
Grease a 9×13 dish, spread the mixture evenly, and bake for about 45 minutes. This is when your house starts smelling dangerously good.
Step 4: Gravy Time
Melt butter in a skillet, whisk in flour until golden, then slowly add broth. Salt, pepper, stir, and let it thicken. Stir in cream. Taste it. Try not to drink it.
Want To Save This Recipe?
Step 5: Serve
Pull the casserole from the oven, drizzle with that glorious gravy, and top with parsley or green onions if you’re feeling fancy.
Storage Options:
Fridge for 3 days, freezer for 3 months—though if yours lasts that long, I’m impressed. Reheat with a splash of broth so it doesn’t dry out.
Variations and Substitutions:
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Swap cream of onion for cream of mushroom or chicken.
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Use sourdough instead of cornbread for a different texture.
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Add mushrooms, peas, or carrots.
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Spice lovers? A pinch of cayenne in the gravy works wonders.
What to Serve with Chicken and Dressing Casserole?
This Chicken and Dressing Casserole is a meal in itself, but cranberry sauce brings tang, green beans add freshness, mashed potatoes pile on the comfort, and a light salad… well, it makes you feel like you’re being responsible.
Frequently Asked Questions:
Can I make it ahead?
Yep. Assemble the night before, bake when ready.
Can I use turkey instead?
Absolutely—perfect for post-holiday leftovers.
Store-bought gravy okay?
You can… but I’ll secretly judge you.
So, what do you think—are you making this casserole for a holiday, or just because Tuesday needs saving? Either way, I’m betting you’ll be back for seconds… maybe thirds.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken and Dressing Casserole
Ingredients
For the Casserole:
- 4 cups shredded chicken
- 4 cups cornbread or other cubed dried bread
- ⅓ cup chopped celery
- 1 cup chopped onion
- 1 can cream of onion soup
- 1 ½ cups chicken broth reserve 1 cup for gravy
- 2 tablespoons butter
- 1 teaspoon poultry seasoning
- ½ teaspoon dried sage
- Salt and pepper to taste
For the Gravy:
- ¼ cup unsalted butter
- 2 cups chicken broth
- ¼ cup heavy cream
- ¼ cup all-purpose flour
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Set the oven to 375°F (190°C).
Prepare the Vegetables:
- In a skillet over medium-high heat, melt the butter. Add the chopped onion and celery, and sauté until softened and fragrant.
Combine the Casserole Ingredients:
- In a large mixing bowl, combine the cornbread, shredded chicken, sautéed vegetables, sage, poultry seasoning, cream of onion soup, and ½ cup of the chicken broth. Mix thoroughly until well combined.
Assemble and Bake:
- Lightly grease a 9x13-inch baking dish. Transfer the mixture into the dish, spreading it evenly. Bake for 45 minutes, or until heated through and lightly golden on top.
Prepare the Gravy:
- In a skillet over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, until lightly golden. Gradually add the chicken broth, whisking constantly to prevent lumps. Season with salt and pepper to taste. Continue cooking until thickened, then stir in the heavy cream and simmer for an additional 5–10 minutes.
Serve:
- Remove the casserole from the oven. Pour the prepared gravy over the top and garnish with parsley or chopped green onions, if desired. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
