Home » Easy Casserole Recipes » Chicken And Dressing Casserole

Chicken And Dressing Casserole

This down home Chicken and Dressing Casserole is perfect for stretching leftovers into another budget friendly meal. A flavorful dressing combination forms the foundation and the chicken filling comes together in a snap. Serve it with a heaping helping of mashed potatoes and steamed green beans and it’s a feast fit for any night of the week.

Chicken And Dressing Casserole

Easy Chicken and Dressing Casserole Recipe

What’s the Difference Between Dressing and Stuffing? In the South we typically refer to this type of topping as dressing instead of stuffing. I always find it amusing to hear the debate about which description is right. People tend to have strong views. and I often think to myself surely there are more important things to debate in this world. In my opinion, they’re both right. We all tend to refer to things in the same way we were taught to call them. In my book I say call it whatever you want it’s all delicious. How to make Chicken and Dressing Casserole in the oven:

  • Chicken – Fully cooked rotisserie or roasted chicken, roughly chopped.
  • Butter – Salted or unsalted butter or light butter.
  • Vegetables – Celery rib, onion and red or green bell pepper.
  • Dressing – One 12 ounce package of dry cornbread stuffing mix (i.e. Pepperidge Farm).
  • Liquid – Low sodium chicken broth or chicken stock.
  • Seasonings – Poultry seasoning,garlic salt and black pepper.
  • Filling – Cream of chicken soup and cream of celery soup, milk, mayonnaise or sour cream and Parmesan cheese.
Chicken And Dressing Casserole

How to Make the Best Chicken and Dressing Casserole Recipe

  • Ingredients you’ll need to make homemade Chicken and Dressing Casserole: Chopped rotisserie chicken, packaged cornbread dressing mix i.e. Pepperidge Farm or similar, butter, diced celery, onion, red or green bell pepper, chicken broth, poultry seasoning, cream of chicken soup, cream of celery soup, milk, mayonnaise or sour cream, garlic salt and grated Parmesan cheese.
  • Kitchen gadgets you’ll need: A 13 x 9 inch baking dish, a skillet, measuring cups and spoons, a whisk, mixing bowl, a large spoon or rubber spatula for stirring.
  • You can use rotisserie chicken, roasted chicken or poached chicken in this recipe. You could also use turkey.
  • For this recipe I used a packaged and seasoned cornbread crumb mix. If you prefer a mixture of cornbread and bread crumbs, adapt using equal parts of each. This is a low stress and versatile dish that’s meant to be easy to make.
  • Pepperidge Farm stuffing mix is seasoned. Consider this when choosing the brand you enjoy.
  • It’s important that the crumb topping is fully moistened to avoid it becoming dry. Ingredient quality varies from brand to brand, so use your own judgement adding more stock, if needed.
  • This dish can be assembled in advance then chilled until you’re ready to bake and serve. When baking from cold, you’ll need to add 10-15 minutes of baking time to the recipe.
  • Store leftover Chicken and Dressing Casserole chilled in the refrigerator for up to 3 days. Reheat in a 325°F oven with foil on top just until heated through.
Chicken And Dressing Casserole

More Easy Chicken and Turkey Recipes to Make

The day after Thanksgiving is the perfect time to give this sort of casserole dish a whirl using leftover turkey. It reinvents the ingredient combination a bit plus, it stretches a few leftovers into a family feast. That’s particularly important if you find yourself entertaining overnight guests. By making just a few small adjustments you’ll  have a casserole ready to be baked when you’re ready to eat. More chicken and turkey recipes you may also like to try:

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Chicken And Dressing Casserole

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: chicken-and-dressing-casserole, chicken-stuffing-casserole, chiken-casseroles, easy-chicken-casserole
Servings: 10 servings
Calories: 352kcal
Author: Melissa Sperka


  • 3 cup roasted chicken roughly chopped
  • 1/4 cup butter or light butter
  • 1 celery rib diced
  • 1 small onion diced
  • 1/2 cup diced red or green bell pepper
  • 1 12 oz package cornbread stuffing mix (i.e. Pepperidge Farm)
  • 2 cup low sodium chicken broth
  • 2 tsp poultry seasoning divided
  • 1/2 tsp freshly ground black pepper divided
  • 1 10 3/4 oz can cream of chicken soup
  • 1 10 3/4 oz can cream of celery soup
  • 1 1/4 cup milk
  • 1/4 cup mayonnaise or sour cream
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp garlic salt


  • Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.Set aside.
  • In a large skillet, met the butter. Add diced celery, onion and bell pepper. Cook for 5 minutes until softened and beginning to brown.
  • Add cornbread stuffing mix, 2 cups of chicken stock, 1/2 tsp poultry seasoning and 1/4 tsp black pepper. Stir well and remove from the heat. Set aside.
  • In a mixing whisk together both soups, milk, mayonnaise, Parmesan cheese, garlic salt, 1 1/2 tsp poultry seasoning and 1/4 tsp black pepper. Mix well.
  • Stir 1/2 cup of the creamed mixture into the cornbread dressing.
  • To assemble, spread 1/2 of the cornbread dressing into the bottom of the baking dish. Arrange the chopped chicken on top.
  • Drizzle evenly with the creamed mixture and finish with the remaining cornbread dressing.
  • Bake covered with foil for 30 minutes then uncover and bake for an additional 15 minutes or until golden and bubbly around the edge.
  • Serve immediately.


Serving: 1serving | Calories: 352kcal | Carbohydrates: 30g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1172mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    My comment will only help the people with using substitutions. I used what I had. I used 2 boxes of stove top. I didn’t use the onion and celery since it’s part of the directions of Pepperidge farms stuffing. She used the same amount of liquid for what the stuffing calls for too so I just prepared the stove top how it’s called for. I didn’t use the bell pepper since I’m not a huge fan. I did put the 1/2 tsp poultry seasoning into the stuffing. I prepared the liquid part as it states in the recipe. I used 2 cans canned chicken. (The real reason I tried this recipe for. I’m looking for recipes that the main ingredients can come from the pantry.) This recipe is very good! It disguised the canned chicken smell and taste well. (I think I’m one of the few who can tell the difference unfortunately). I will keep this recipe and add it to my list as a good pantry meal. A success!! Thanks so much!!

  2. Just happened upon this recipe.will try,wouldlike to know ,if you use regular cornbread.how much you would you use.

    1. Hi Tammy, thank you for visiting from Wales! I wonder, is Stovetop stuffing mix available in England? If so, you could certainly adapt this recipe using that. Otherwise, any bread made using cornmeal or bread crumbs would work in a pinch but, would give it a different flavor.

  3. Thanks for this receipe….it was delicious! Used a bit more chicken, chose sour cream over mayo. Big hit with my family!Lynn

      1. I haven’t frozen this prior to baking but my guess is, that it could be. Thaw in the refrigerator (safely) and double check there’s no added moisture in the bottom of the casserole dish prior to baking.

  4. Do you think this could be made in the crockpot/slow cooker. I can’t wait to try this recipe. Been searching for a chicken and dressing recipe that does not use stovetop stuffing. Look forward to your reply. Thank you!

    1. Hi Cindy I bet you could, that’s a great idea. I usually make this just as written so if you try it come back and comment and let us know what you did it may help someone else.

  5. I am making this tonight with a couple of minor adjustments:

    1..I am using regular stuffing because I have a bag onhand.
    2. Cream of Mushroom soup in place of Cream of Celery. I have mushrooms in the fridge and will toss them in, too.

    We are a family of two so I’ll have dinner for two nights. Salad tonight and I’ll think about tomorrow, tomorrow.

Leave a Reply

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

Recipe Rating