Chicken & Dressing Casserole

Chicken & Dressing Casserole is one of those comforting, Southern-style dishes that feels like a warm hug on a plate. It’s hearty, savory, and full of old-school flavor—perfect for Sunday dinner, holiday gatherings, or when I just need something cozy and satisfying. With tender chicken, seasoned bread dressing, and a rich homemade gravy, this casserole is a meal in itself.

Why You’ll Love This Recipe

I like this recipe because it brings together the best parts of a Thanksgiving-style meal without the hassle. It’s all baked into one dish, easy to make ahead, and great for feeding a crowd. The homemade gravy adds extra richness, and I love how versatile it is—I can make it with leftover chicken or turkey and even tweak the seasoning depending on what I’m craving.

Ingredients

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

For the casserole:

• 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 ½ cups chicken broth
• 2 tbsp butter
• 1 tsp poultry seasoning
• ½ tsp dried sage
• Salt and pepper to taste

For the gravy:

• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 2 cups chicken broth
• ½ cup heavy cream
• Salt and pepper to taste

Directions

1. I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a skillet, I melt the butter over medium-high heat and sauté the chopped onion and celery until soft and fragrant, about 5–7 minutes.
3. 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 splash of chicken broth. I season with salt and pepper and stir everything until well combined. If the mixture feels too dry, I add a little more broth.
4. I spread the mixture evenly into the prepared baking dish and bake uncovered for about 45 minutes, until the top is golden and slightly crisp.
5. While it bakes, I prepare the gravy. I melt the butter in a skillet over medium heat and whisk in the flour until it forms a smooth, golden roux.
6. I gradually add the chicken broth, whisking constantly to avoid lumps, and let it cook until thickened.
7. I stir in the heavy cream, season with salt and pepper, and let it simmer for 5–10 minutes until smooth and silky.
8. Once the casserole is done, I spoon the warm gravy over the top and garnish with fresh parsley or green onions if I have them on hand.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 45 minutes
Gravy time: 10–15 minutes
Total time: About 1 hour 15 minutes

Variations

When I want to change things up, I add cooked sausage to the mixture for a heartier flavor or mix in chopped mushrooms for a more earthy depth. Sometimes I use leftover turkey instead of chicken, especially around the holidays. I’ve also stirred a handful of shredded cheddar cheese into the dressing for a gooey, cheesy version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the microwave or cover the entire dish with foil and heat in the oven at 350°F until warmed through. The gravy can be stored separately and reheated gently on the stovetop or microwave. I don’t recommend freezing the assembled casserole, as the texture of the bread can become mushy when thawed.

FAQs

Can I use store-bought cornbread?

Yes, I often use leftover or pre-made cornbread. It works great as long as it’s slightly dry—freshly baked cornbread can be too soft unless I dry it out a bit first.

Can I make this ahead?

Absolutely. I prep the casserole and refrigerate it overnight, then bake it the next day. I usually make the gravy fresh right before serving.

What if I don’t have cream of onion soup?

I’ve substituted with cream of chicken or even a homemade white sauce in a pinch. The flavor will shift slightly, but it’s still delicious.

Can I use boxed stuffing mix?

Yes, I’ve used boxed stuffing mix with great results. I just reduce the added salt since those mixes are already seasoned.

Is it supposed to be moist or dry?

It should be moist inside with a slightly crisp top. If it feels too dry before baking, I add a little more broth until it feels soft but not soggy.

Conclusion

Chicken & Dressing Casserole is the kind of classic comfort food I turn to when I want something hearty, nostalgic, and easy to make. With savory chicken, flavorful dressing, and rich homemade gravy, this dish hits all the right notes—and it’s always a hit at the table. Whether I’m serving it for a weeknight dinner or a family gathering, it always disappears fast.

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