It’s like chicken and stuffing baked together into one hearty, family-style dish.
🧾 Ingredients
For the casserole:
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3 cups cooked chicken, shredded or chopped (rotisserie works great!)
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1 box (6 oz) stuffing mix (like Stove Top), or about 3 cups prepared cornbread dressing
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of celery or mushroom soup
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1 cup chicken broth (or more for moister dressing)
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½ cup milk
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½ cup chopped onion
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½ cup chopped celery
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½ tsp poultry seasoning
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½ tsp black pepper
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2 tbsp butter, melted
👩🍳 Instructions
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Preheat oven:
Set to 350°F (175°C). Lightly grease a 9×13-inch casserole dish. -
Prepare the stuffing or dressing:
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If using boxed stuffing mix: prepare according to package directions, but use chicken broth instead of water for richer flavor.
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If using homemade cornbread dressing, crumble and season it as you normally would.
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Cook the vegetables:
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In a small skillet, sauté the onion and celery in butter until tender (about 5 minutes).
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Mix the casserole:
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In a large bowl, combine chicken, soups, milk, sautéed veggies, and poultry seasoning.
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Stir in about half of the prepared stuffing/dressing mixture.
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Assemble:
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Spread the chicken mixture evenly in the prepared dish.
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Top with the remaining stuffing mixture.
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Bake:
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Bake uncovered for 35–40 minutes, until hot and bubbly and the top is lightly golden.
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Serve:
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Let rest for about 5 minutes before serving. It pairs beautifully with gravy or cranberry sauce!
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🍗 Tips & Variations
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Add-ins: Mix in cooked carrots, peas, or mushrooms for extra heartiness.
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Make-ahead: Assemble up to 1 day ahead and refrigerate; bake when ready.
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Freezer-friendly: Wrap tightly before baking and freeze for up to 2 months. Thaw overnight before baking.
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Shortcut: Use rotisserie chicken to save time!
Would you like me to give you a from-scratch cornbread dressing recipe to use as the base instead of boxed stuffing?
