Chicken & Dressing Casserole

ByJulia Jordan Updated on
Jump to Recipe
 

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

softening onion and celery in a skillet with butter
 
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

 
Serving spoon lifting out some chicken and cornbread dressing casserole from a baking dish
 
Plate with chicken and cornbread casserole with a fork

Southern Family Dinner Recipes

 
Casserole baking dish with chicken and cornbread dressing

Cornbread Dressing Casserole with Chicken

 

Delicious Casserole

4.39 from 54 votes
Print Recipe Save

Chicken & Dressing Casserole

Delicious comfort food meal for the soul – Southern Chicken and Dressing Casserole
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 1 Casserole
Calories: 520kcal
Author: Julia Jordan | Julia’s Simply Southern

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

Calories: 520kcal | Carbohydrates: 40g | Protein: 46g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1038mg | Fiber: 3g | Sugar: 6g
 
 
See it at:
Meal Plan Monday
Weekend Potluck
 
 
Julia - author and publisher of Julia's Simply Southern Food Blog Recipes

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!

Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube

Learn more
 

Sharing is Caring

Similar Posts

4.39 from 54 votes (47 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




33 Comments

  1. 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

    1. 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.

    2. 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. 😉 😀

  2. 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

    2. 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

    3. 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

  3. 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