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.
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. For a crock pot version checkout this recipe for Slow Cooker Cornbread Dressing from Southern Living.
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.
- 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.
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:
- Easy Chicken and Rice Casserole is always a family pleaser.
- Turkey Cranberry Crescent Ring an be enjoyed as a handheld meal or for holiday snacking.
- Chicken Cordon Bleu Noodle Casserole features all of the same flavors with less fuss.
- Turkey Broccoli Broccoli Rice Divan is a one dish meal.
- Chicken Cakes with Remoulade Sauce is a fan favorite.
- Turkey Salad from Miss in the Kitchen.
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Helpful Kitchen Items:
Chicken And Dressing Casserole
- 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.