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Chicken & Dressing Casserole

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.

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.

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.

Chicken and Dressing Casserole

Print Recipe

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

Instructions

1

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.

2

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.

3

Preheat oven to 350℉.

4

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.

5

In a large mixing bowl add cubed cornbread and package of Stove Top.

6

Pour sauteed vegetables and melted butter over bread mixture. Give a quick stir to combine.

7

Add cubed chicken, chicken stock, cream of chicken soup and seasonings and stir to combine.

8

Finally, add the beaten eggs and stir to combine with the rest of the ingredients.

9

Pour mixture into a large casserole dish.

10

Bake for 45 minutes.

See it at:

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15 Comments

  • Reply
    Moondoggerel
    April 14, 2017 at 7:39 pm

    Hi! So happy I found you! Can this be made with any cornbread recipe, or is it best with the one included with this recipe? This looks awesome! Can't wait to try it! 🙂

    • Reply
      Julia
      April 15, 2017 at 2:56 pm

      I'm glad you found us too! Thank you for stopping by. This dressing recipe is one of the versions that are traditionally used. Honestly, I have never tried it with any other type of cornbread recipes.

    • Reply
      Moondoggerel
      April 15, 2017 at 7:04 pm

      Thank you! And in that case, I will make it as stated in the recipe, and maybe later on I'll try it with my basic cornbread recipe, when it's just to feed me. 😉 😀

  • Reply
    neuroticmom
    April 15, 2017 at 12:15 am

    I use to work in a deli and we served something similar to this in the hot foods section. On of the differences was we added "ends" of cheese like Swiss,provolone, Munster or smoked Gouda – makes it so flavorful and creamy! I now make it for my family. I will have to try it with the cornbread that sounds so good!

    • Reply
      Julia's Simply Southern
      April 15, 2017 at 2:53 pm

      Thanks for stopping by! I hope you'll get to try it soon.

    • Reply
      Andrea Mullins
      April 17, 2017 at 9:58 pm

      Trying this tonight. My grandmother use to make something like this for Sunday lunches all the time. If this recipe is the same I know it is going to be delicious. #bringingbackmemories

    • Reply
      Andrea Mullins
      April 17, 2017 at 9:59 pm

      Trying this tonight. My grandmother use to make something like this for Sunday lunches all the time. If this recipe is the same I know it is going to be delicious. #bringingbackmemories

    • Reply
      Julia
      April 18, 2017 at 7:35 pm

      I hope you enjoy it Andrea!

  • Reply
    Jan Shult
    July 27, 2017 at 12:54 pm

    Thanks for this recipe.I knew it could be done but I'm not the cook my wonderful mother was. Her dressing was the very best and I loved the sage flavor but I was not sure of the amount.
    Jan Shult

    • Reply
      Julia
      July 28, 2017 at 3:02 am

      Thank you for stopping by Jan! I hope you get to enjoy this dish soon.

  • Reply
    To Grandmama's House We Go
    August 25, 2017 at 12:36 pm

    This looks amazing! Which brad of cornmeal do you use? I know that makes a difference when you make anything with Cornbread.

    • Reply
      Julia
      August 26, 2017 at 1:43 pm

      I don't worry about a certain brand per say but I always prefer to use stone ground white cornmeal

  • Reply
    Theresa Wehmeyer
    September 8, 2017 at 9:57 pm

    Do you used the entire pan of cornbread of just a portion? Thanks! The recipe looks delish!

  • Reply
    Susie Upchurch
    September 19, 2017 at 1:22 pm

    Looks amazing! Definitely gonna make this. Thank you!

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