Chicken And Dressing Casserole – This down home cornbread topped chicken casserole is perfect for stretching leftovers into another budget friendly meal. You could also use the exact same amount of cooked turkey in place of chicken, too. 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 delicious!
For this recipe I used a packaged and seasoned cornbread crumb mix. If you prefer a mixture of cornbread and bread crumbs, go for it! This is a low stress and versatile dish that’s meant to be easy to make and tummy filling. The key is to be certain the crumb topping is fully moistened or it will turn out dry. Since ingredient quality varies from brand to brand use your own judgement adding more stock if needed.
The day after Thanksgiving is the exact time I would give a dish like this a whirl. It reinvents the ingredient combination a bit and it also stretches a few leftovers into a feast. That’s particularly important if you find yourself entertaining overnight guests. If baking from cold, you’ll need to add 10-15 minutes of baking time to the recipe. That’s a small adjustment considering the convenience of having a casserole ready to go into the oven to be baked. Add a heaping helping of creamy mashed potatoes and some green beans and you’re ready to give thanks and eat!
- 3 cup roasted chicken, roughly chopped
- ¼ cup butter or light butter
- 1 celery rib, diced
- 1 small onion., diced
- ½ cup red or green bell pepper, diced
- 1 (14 oz) package cornbread stuffing mix (i.e. Pepperidge Farm)
- 2 cup low sodium chicken broth
- 2 tsp poultry seasoning, divided
- ½ tsp freshly ground black pepper, divided
- 1 (10¾ oz) can cream of chicken soup
- 1 (10¾ oz ) can cream of celery soup
- 1¼ cup milk
- ¼ cup mayonnaise or sour cream
- 2 Tbsp grated Parmesan cheese
- 1 tsp garlic salt
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.Set aside.
- In a large skillet, met the butter. Add the diced celery, onion and bell pepper. Cook for 5 minutes until softened and beginning to brown.
- Add the cornbread stuffing mix, 2 cups of chicken stock, ½ tsp poultry seasoning and ¼ 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, 1½ tsp poultry seasoning and ¼ tsp black pepper. Mix well.
- Stir ½ cup of the creamed mixture into the cornbread dressing.
- To assemble, spread ½ 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.