Chicken and Dressing Casserole
Savory Southern-Style Chicken and Cornbread Dressing with a Buttery Herb Finish. A comforting, classic dish perfect for family gatherings!
Equipment
- 9x13-inch Baking Dish
- Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 3 cups cooked and shredded chicken
- 4 cups crumbled cornbread or your favorite stuffing mix
Vegetables & Aromatics
- 1 small onion finely chopped
- 2 stalks celery diced
- 2 cloves garlic minced
Liquids & Seasonings
- 0.5 cup unsalted butter melted
- 2 cups chicken broth
- 2 large eggs beaten
- 1 tsp dried sage or 2 tsp fresh
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup milk for extra moisture, optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a skillet, sauté onion, celery, and garlic in melted butter over medium heat until soft and fragrant (about 5 minutes).
- In a large bowl, combine crumbled cornbread, sautéed veggies, shredded chicken, sage, thyme, salt, and pepper.
- Whisk together chicken broth, eggs, and milk (if using). Pour over the cornbread mixture and stir until fully combined.
- Spread evenly into the prepared baking dish and cover with foil.
- Bake for 30 minutes, then uncover and bake for 15 more minutes until golden brown and slightly crispy on top.
- Let cool for 5 minutes, then serve warm with gravy, cranberry sauce, or a drizzle of butter!
Notes
This casserole is a great way to use up leftover chicken or Thanksgiving turkey. Customize with additional herbs or mix-ins like mushrooms or pecans!