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.

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)

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Chicken & Dressing Casserole

Delicious comfort food meal for the soul – Southern Chicken and Dressing Casserole

Prep Time15 minutes mins

Cook Time1 hour hr 15 minutes mins

Total Time1 hour hr 30 minutes mins

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

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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