Description
This Easy Chicken & Dressing Casserole is a comforting and hearty dish perfect for family dinners. Featuring shredded cooked chicken combined with a creamy mixture of soup, sour cream, and seasonings, layered with a buttery cornbread stuffing, and baked to golden perfection, this casserole offers classic flavors with minimal effort.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked chicken, shredded
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried sage (optional)
Vegetables
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tablespoon butter (for sautéing)
Stuffing Topping
- 2 cups cornbread stuffing mix (or crumbled cornbread)
- 1/2 cup melted butter
Optional Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: In a skillet over medium heat, melt 1 tablespoon of butter then sauté the chopped onion and celery for about 5 minutes until softened and fragrant.
- Mix Chicken Base: In a large bowl, combine the shredded cooked chicken with cream of chicken soup, sour cream, chicken broth, black pepper, onion powder, garlic powder, and optionally dried sage. Stir well to blend all flavors.
- Add Vegetables: Fold the sautéed onion and celery into the chicken mixture until evenly distributed.
- Prepare Stuffing Mix: In a separate bowl, mix the cornbread stuffing mix with the melted butter until well coated and crumbly.
- Layer Stuffing Base: Spread half of the buttered stuffing mix evenly on the bottom of the prepared baking dish to form the base layer.
- Add Chicken Layer: Pour and spread the chicken mixture evenly over the stuffing base layer in the dish.
- Top with Stuffing: Sprinkle the remaining half of the stuffing mixture evenly on top of the chicken mixture, covering it completely.
- Initial Baking: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to heat through and meld the flavors.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 10–15 minutes, or until the stuffing topping is golden brown and crispy.
- Rest and Serve: Let the casserole rest for 5 minutes after baking. Garnish with fresh parsley if desired and serve warm.
Notes
- Using freshly cooked shredded chicken or leftover roast chicken both work well for this recipe.
- For a healthier twist, substitute sour cream with Greek yogurt and use low-sodium chicken broth.
- The cornbread stuffing mix can be replaced with crumbled cornbread for a homemade option.
- To make it dairy-free, use a dairy-free sour cream alternative and vegan butter.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
