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Chicken And Dressing Casserole

Chicken And Dressing Casserole

Course Main Course
Cuisine American
Keyword chicken-and-dressing-casserole, chicken-stuffing-casserole, chiken-casseroles, easy-chicken-casserole
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
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 14 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.