Southern Chicken And Dressing Casserole With Cream Of Chicken Soup Recipe

The onion and celery soften in butter first, and the kitchen starts to smell like the savory side of a holiday meal before anything goes into the oven. This Southern…

By Ava
•
November 14, 2026
•
Reading time: 8 min

Save to Pinterest

Print

Tip: save now, make later.

The onion and celery soften in butter first, and the kitchen starts to smell like the savory side of a holiday meal before anything goes into the oven. This Southern chicken and dressing casserole is the kind of one-pan supper that turns cooked chicken and cornbread into eight generous servings, with a golden top and a soft, spoonable center.

I like that the condensed cream of chicken soup gives the broth mixture some body without asking you to build a separate sauce. Poultry seasoning and rubbed sage bring the familiar dressing flavor, while the cooked chicken makes every scoop hearty enough to stand on its own. The mixture looks quite moist before it bakes; that’s what gives the bread time to absorb the broth and soup instead of drying out at the edges.

Southern chicken and dressing casserole, golden savory top

“

Kitchen Note

Give the casserole its full 10-minute rest before serving. The center settles during that time, so it holds together better when you scoop it instead of spreading across the plate.

Save this Southern chicken and dressing casserole for a cozy dinner with tender chicken, savory herbs, and a golden cornbread top.

Save to Pinterest

Why This Dressing Needs Both Cornbread and Sandwich Bread

All-cornbread dressing can turn crumbly, especially after it absorbs a generous amount of liquid. The torn white bread gives this casserole a softer, more cohesive structure, while the crumbled cornbread keeps the flavor and texture unmistakably Southern. Neither bread is just filler; they do different jobs in the finished bake.

That combination also helps explain why the bowl looks wetter than you might expect before baking. The cornbread and sandwich bread need time in the oven to take up the broth mixture, and the eggs help the baked center hold together. Stir until the bread is evenly moistened rather than leaving dry pockets at the bottom of the bowl. Pressing the mixture firmly into the baking dish won’t improve it; spread it into an even layer and let the oven do the setting.

What the Cornbread, Soup, and Seasonings Each Bring

Southern chicken and dressing casserole, tender creamy center

Baked cornbread and white sandwich bread — Use cooled cornbread so it crumbles cleanly instead of compressing into warm, damp clumps. The white bread softens the crumb and helps the dressing stay cohesive. Day-old bread works well, but fresh bread is fine when torn into small pieces.
Condensed cream of chicken soup — It adds concentrated chicken flavor and a creamy base that plain broth can’t provide on its own. The familiar canned version works well here; a different condensed soup changes the character of the casserole.
Chicken broth and eggs — Broth moistens the bread, and eggs help the mixture set as it bakes. Whisk them together with the soup until smooth before pouring, so the liquid is distributed throughout the bowl.
Poultry seasoning and rubbed sage — These give the casserole its savory dressing aroma. Rubbed sage has a soft, earthy quality; keep it distinct from the broader flavor of poultry seasoning rather than replacing both with one seasoning blend.
Yellow onion and celery — Finely diced pieces soften into the dressing instead of leaving large crunchy bites. Fresh vegetables are useful here, though they don’t need to be perfectly uniform.
Cooked shredded chicken — Shredded pieces tuck into the bread mixture and make the casserole easy to serve. Use cooked chicken with a mild, savory flavor so it doesn’t compete with the sage and poultry seasoning.

How to Keep the Dressing Moist Without Leaving Dry Pockets

Soften the Onion and Celery

Heat the oven to 350°F and grease a 9×13-inch baking dish. Melt the butter in a large skillet over medium heat, then add the finely diced onion and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened. They should look tender rather than browned.

Season the Two-Bread Mixture

Put the crumbled cooled cornbread and torn white bread in a large bowl. Add the poultry seasoning, rubbed sage, black pepper, and kosher salt, then stir to distribute the seasonings through the crumbs. Add the softened onion and celery and mix again. Breaking up any large cornbread clumps now makes it easier to moisten the whole mixture evenly.

Whisk and Pour the Creamy Liquid

In a separate bowl, whisk the chicken broth, condensed cream of chicken soup, and eggs until smooth. Pour that mixture over the bread and stir until the crumbs are evenly moistened. Check the bottom and sides of the bowl for dry bread before moving on. Fold in the cooked shredded chicken without crushing the mixture into a paste.

Bake Until the Center Sets

Transfer the mixture to the prepared dish and spread it into an even layer. Bake for 45 to 55 minutes, until the top is golden and the center reaches 160°F. If the top colors ahead of the center, loosely cover the dish with foil and keep baking until the center reaches temperature. Set the casserole aside before serving.

Easy Swaps for a Different Table

Use Cooked Turkey Instead of Chicken

Fold cooked shredded turkey into the bread mixture in place of the chicken. The texture stays much the same, while the turkey gives the casserole a slightly richer, roast-dinner flavor.

Make a Gluten-Free Version

Use gluten-free cornbread, gluten-free white sandwich bread, and gluten-free condensed cream of chicken soup and broth. Choose gluten-free poultry seasoning as well. The casserole may have a more delicate crumb, so fold the chicken in gently.

Try Condensed Cream of Mushroom Soup

Swap in a 10.5-ounce can of condensed cream of mushroom soup for the cream of chicken soup. It keeps the creamy texture but brings a more earthy, mushroom-forward note to the dressing.

Storage and Reheating

Refrigerator: Store covered leftovers for 3 to 4 days. The bread will soften as it sits, so the top won’t stay as crisp.
Freezer: Freeze portions in airtight containers for up to 3 months. Thaw them in the refrigerator before reheating; the texture may be a little softer after freezing.
Reheating: Cover a larger portion and warm it in a 325°F oven, or heat individual portions in the microwave, until the center reaches 165°F. Don’t reheat it uncovered for a long stretch, since the bread can dry out around the edges.

Questions That Come Up When Making Chicken and Dressing

Can I use rotisserie chicken?+

Yes. Remove the skin and bones, then shred the cooked meat before folding it into the bread mixture. If the rotisserie chicken is salty, taste a small piece before deciding whether to adjust the kosher salt.

Can I assemble this casserole ahead?+

Yes. Assemble it, cover the dish, and refrigerate it for up to 24 hours before baking. The bread will absorb more liquid while it waits, and a chilled casserole may need extra oven time, so use the golden top and 160°F center as your cues rather than relying only on the clock.

How do I keep the top from getting too dark before the middle is done?+

Lay foil loosely over the top once it has turned golden, then continue baking. The foil slows browning while the center finishes setting; keep the thermometer in the middle of the casserole when checking it.

Can I use low-sodium chicken broth?+

Yes. Low-sodium broth works in the same amount and gives you more control over the saltiness, especially if your condensed soup or cooked chicken is already seasoned.

Can I make this without condensed soup?+

Plain broth isn’t a direct replacement: it won’t add the same creamy body, and the casserole will bake up looser. If you leave out the soup, the liquid mixture needs a different formulation rather than a simple one-for-one swap.