Chicken & Dressing Casserole

Chicken & Dressing Casserole is one of those timeless comfort meals I turn to when I want something hearty, nostalgic, and deeply satisfying. With tender shredded chicken, savory cornbread, aromatic herbs, and a rich, homemade gravy poured over the top, this dish feels like a cozy hug on a plate. It’s perfect for weeknight dinners, potlucks, or even holiday tables when I want a comforting Southern-inspired classic without the fuss of cooking everything separately.

Why You’ll Love This Recipe

I love this casserole because it’s a complete, flavorful meal in one pan. It combines the best parts of roast chicken and dressing (or stuffing), all baked together into a golden, bubbly dish. The cornbread base soaks up all the savory flavor from the chicken and broth, while the creamy gravy adds that perfect finishing touch. It’s also a great way for me to use leftover chicken or stale bread—nothing goes to waste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups shredded chicken

• 4 cups cornbread or cubed dried bread

• 1 cup chopped celery

• 1 cup chopped onion

• 1 can cream of onion soup

• 1 1/2 cups chicken broth

• 2 tbsp butter

• 1 tsp poultry seasoning

• 1/2 tsp dried sage

• Salt and pepper to taste

For the Gravy:

• 1/4 cup unsalted butter

• 2 cups chicken broth

• 1/2 cup heavy cream

• 1/4 cup flour

• Salt and pepper to taste

Directions

1. I preheat my oven to 375°F (190°C) and start by melting the butter in a skillet over medium-high heat. I sauté the chopped onion and celery until they’re soft and fragrant, about 5–7 minutes.

2. In a large mixing bowl, I combine the shredded chicken, cornbread or bread cubes, sautéed vegetables, cream of onion soup, poultry seasoning, sage, and a good splash of chicken broth. I season with salt and pepper to taste and stir everything together until well mixed.

3. I grease a 9×13-inch baking dish and spread the mixture evenly inside. Then I bake it uncovered for about 45 minutes, until the top is golden and the casserole is set.

4. While it bakes, I prepare the gravy. In a skillet, I melt the butter and whisk in the flour to make a roux, cooking it until golden brown and fragrant.

5. I slowly whisk in the chicken broth, stirring constantly until the sauce thickens. I add salt, pepper, and finish it off with the heavy cream. I let it simmer for 5–10 minutes until smooth and silky.

6. Once the casserole is out of the oven, I drizzle the warm gravy over the top before serving.

Servings and timing

This recipe yields about 6 servings. Prep time takes around 15 minutes, and cook time is approximately 45 minutes, for a total time of 1 hour.

Variations

Sometimes I switch up the bread by using a mix of cornbread and French bread cubes for more texture. I also add chopped boiled eggs into the casserole for an old-school Southern twist. When I want it even richer, I stir a bit of melted cheese into the mix or sprinkle some on top before baking. And if I don’t have cream of onion soup, cream of chicken or mushroom works just as well.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the casserole with foil and warm it in the oven at 350°F until heated through. I reheat the gravy separately and pour it over before serving. This dish also freezes well—both unbaked and fully baked. I just make sure it’s cooled completely before freezing.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, I often use rotisserie chicken when I want to save time. It adds great flavor and makes the prep even easier.

Can I make this casserole ahead of time?

Absolutely. I assemble the casserole and store it in the fridge (covered) up to a day in advance. Then I bake it when I’m ready to serve.

What can I use instead of cream of onion soup?

If I don’t have cream of onion soup, I use cream of chicken or cream of mushroom. For a homemade option, I make a quick béchamel with sautéed onions.

Can I add vegetables to the casserole?

Yes, I sometimes add sautéed mushrooms, carrots, or peas for extra heartiness. Just make sure they’re cooked or softened beforehand to avoid excess moisture.

How do I keep the casserole from getting too dry?

The key is not overbaking it and using enough broth in the mix. I also like to reserve a little gravy to add after baking, which keeps everything moist and flavorful.

Conclusion

Chicken & Dressing Casserole is one of my go-to comfort meals—easy, nostalgic, and full of flavor. It’s got all the heartiness of a classic Southern feast, but in one warm and satisfying dish. Whether I’m making it on a busy weeknight or bringing it to a family get-together, this casserole always gets cleaned off the plate.

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