Chicken & Dressing Casserole

Chicken & Dressing Casserole Recipe

This Chicken & Dressing Casserole brings a taste of Southern comfort to any table, featuring tender chicken, homemade cornbread, and savory spices. It’s a hearty and satisfying dish that’s been handed down through generations, perfect for family gatherings or a cozy weekend meal.

This Chicken & Dressing Casserole not only fills the kitchen with inviting aromas but also brings a piece of Southern tradition to your dining experience. Enjoy the blend of flavors and textures from the creamy, savory filling to the slightly crispy, golden top. It’s a dish that’s sure to win over any crowd with its familiar yet distinctly delicious taste.

Preparation Time: 1 hour 30 minutes
Cook Time: 45 minutes
Servings: 8-10

Ingredients:

For the Cornbread:

• 2 cups all-purpose stone-ground cornmeal (white)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1.25 cups buttermilk
• 2 eggs, beaten
• 1 tablespoon butter, melted

For the Casserole:

• 3 lbs boneless skinless chicken breast
• 1/2 stick butter
• 1 onion, diced
• 2 cups celery, diced
• 1 (6 oz) package Stove Top Stuffing Mix (Chicken flavor)
• 4 cups chicken stock
• 1 (10.5 oz) can condensed cream of chicken soup
• 5 eggs, lightly beaten
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon poultry seasoning
• 1.5 teaspoons ground sage
• A pinch of paprika, for sprinkling (optional)

Directions:

1. Make the Cornbread:

• Preheat oven to 400℉ (204℃).
• In a mixing bowl, combine cornmeal, flour, and baking powder. Add buttermilk and beaten eggs; stir to combine. Pour the melted butter into a round baking pan or cast iron skillet and add the cornbread batter.
• Bake for 20-25 minutes until golden and cooked through. Let cool, then cube for the casserole.

1. Cook the Chicken:

• Place chicken breasts in a stock pot and cover with water. Bring to a simmer and cook for 15 minutes or until fully cooked.
• Remove from water, allow to cool, and then cut into cubes.

1. Prepare the Vegetable Mixture:

• In a skillet over medium heat, melt the half stick of butter. Add diced celery and onion and sauté until translucent, about 6-7 minutes.

1. Assemble the Casserole:

• Preheat your oven to 350℉ (177℃).
• In a large mixing bowl, combine the cubed cornbread and Stove Top stuffing mix. Add the sautéed vegetables with the butter from the skillet and mix lightly.
• Stir in the cubed chicken, chicken stock, cream of chicken soup, salt, pepper, poultry seasoning, and sage. Mix until combined.
• Fold in the lightly beaten eggs until everything is well mixed.
• Pour the mixture into a large casserole dish and sprinkle with paprika if using.

1. Bake:

• Bake in the preheated oven for 45 minutes, or until the top is golden and the casserole is set.

Serving Suggestions:

• Serve this comforting casserole with additional sides like green beans, a salad, or cranberry sauce for a complete meal.