Chicken and Dressing Casserole is a wonderful meal. It takes a little bit of time to put together but is well worth the effort. You can save a little time by preparing the cornbread the day before.
This recipe will easily feed 6-8 people, depending on appetite. Leftovers are great too! I serve the casserole as the entire meal but you can add a couple of side dishes if desired.
Southern Chicken and Dressing Casserole
Ingredients
- 3 lbs Boneless Skinless Chicken Breast
- 1 Cake of Cornbread (recipe follows)
- 1/2 Stick Butter
- 1 Onion, diced
- 2 c Celery, diced
- 1 6 oz Package Stove Top Stuffing Mix (Chicken)
- 4 c Chicken Stock
- 1 10.5 oz Condensed Cream of Chicken Soup
- 5 Eggs, lightly beaten
- 1.5 tsp Salt
- 1 tsp Black Pepper
- 1 tbs Poultry Seasoning
- 1.5 tsp Ground Sage
- Pinch of Paprika – to sprinkle on top (if desired)
Cornbread Recipe
- 2 c All Purpose Stone Ground Cornmeal (white)
- 1 c All Purpose Flour
- 2 tsp Baking Powder
- 1.25 c Buttermilk
- 2 Eggs, beaten
- 1 tbs Butter, melted
For cornbread: Preheat oven to 400℉. Combine cornmeal, flour and baking powder in a mixing bowl. Add buttermilk and eggs, stir to combine. Pour melted butter into a round baking pan or cast iron skillet and add cornbread batter. Bake 20-25 minutes.
Soul Food Chicken and Cornbread Dressing Casserole
Add chicken breast to a stock pot and cover with water. Bring to a simmer and continue to cook for 15 minutes. Remove cooked chicken and set aside until cool enough to handle. Cut into cubes once cool.
Preheat oven to 350℉.
Add a half stick of butter to a small skillet and melt over medium heat. Add diced celery and onion and saute until translucent, 6-7 minutes.
In a large mixing bowl add cubed cornbread and package of Stove Top.
Pour sauteed vegetables and melted butter over bread mixture. Give a quick stir to combine.
Add cubed chicken, chicken stock, cream of chicken soup and seasonings and stir to combine.
Finally, add the beaten eggs and stir to combine with the rest of the ingredients.
Pour mixture into a large casserole dish.
Bake for 45 minutes.
Baked Chicken and Dressing Casserole
Southern Family Dinner Recipes
Cornbread Dressing Casserole with Chicken
Delicious Casserole
Yield: 1 Casserole
Chicken & Dressing Casserole
Delicious comfort food meal for the soul - Southern Chicken and Dressing Casserole
Prep Time
15 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 30 minutes
Ingredients
- 3 lbs Boneless Skinless Chicken Breast
- 1 Cake of Cornbread (recipe follows)
- 1/2 Stick Butter
- 1 Onion, diced
- 2 c Celery, diced
- 1 6 oz Package Stove Top Stuffing Mix (Chicken)
- 4 c Chicken Stock
- 1 10.5 oz Condensed Cream of Chicken Soup
- 5 Eggs, lightly beaten
- 1.5 tsp Salt
- 1 tsp Black Pepper
- 1 tbs Poultry Seasoning
- 1.5 tsp Ground Sage
- Pinch of Paprika - to sprinkle on top (if desired)
Cornbread
- 2 c All Purpose Stone Ground Cornmeal (white)
- 1 c All Purpose Flour
- 2 tsp Baking Powder
- 1.25 c Buttermilk
- 2 Eggs, beaten
- 1 tbs Butter, melted
Instructions
- For cornbread: Preheat oven to 400℉. Combine cornmeal, flour and baking powder in a mixing bowl. Add buttermilk and eggs, stir to combine. Pour melted butter into a round baking pan or cast iron skillet and add cornbread batter. Bake 20-25 minutes.
- Add chicken breast to a stock pot and cover with water. Bring to a simmer and continue to cook for 15 minutes. Remove cooked chicken and set aside until cool enough to handle. Cut into cubes once cool.
- Preheat oven to 350℉.
- Add a half stick of butter to a small skillet and melt over medium heat. Add diced celery and onion and saute until translucent, 6-7 minutes.
- In a large mixing bowl add cubed cornbread and package of Stove Top.
- Pour sauteed vegetables and melted butter over bread mixture. Give a quick stir to combine.
- Add cubed chicken, chicken stock, cream of chicken soup and seasonings and stir to combine.
- Finally, add the beaten eggs and stir to combine with the rest of the ingredients.
- Pour mixture into a large casserole dish.
- Bake for 45 minutes.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 520Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 230mgSodium: 1038mgCarbohydrates: 40gFiber: 3gSugar: 6gProtein: 46g
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Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Cheryl
Monday 12th of June 2023
This looks so yummy. The only thing is the salt content. Not sure how to reduce the sodium in it. I would be afraid it would change the flavor. It does look good.
Julia Jordan
Tuesday 13th of June 2023
Cheryl, I understand. Everyone has different taste for salt and spices. Feel free to reduce it down. You can always use table salt if it needs it. Enjoy! ~Julia
Lisa Davis
Wednesday 20th of November 2019
Great! Thank you so much for your quick reply!!
Lisa Davis
Wednesday 20th of November 2019
I have been to several grocery stores and cannot find All Purpose Stone Ground Cornmeal. Can I substitute Martha White Corn Meal - Bolted, white, enriched? I am not sure what the difference would be and I'm hoping you can help! Thank you!!
Julia Jordan
Wednesday 20th of November 2019
Lisa, Yes, just use whatever you prefer to make your cornbread. Just avoid any sweetened cornbread mixes.
Lisa Davis
Monday 11th of November 2019
Perfect! Thanks for quick reply!
Lisa Davis
Monday 11th of November 2019
What size pan/casserole dish did you use? Thank you!
Julia Jordan
Monday 11th of November 2019
A rectangle baking dish, generally is the 9 x 13 range or similar.