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Southern Chicken And Dressing Casserole With Cream Of Chicken Soup Recipe

Southern chicken and dressing casserole combines shredded chicken, cornbread, and white bread in a savory cream of chicken soup mixture. Baked until the top is golden and the center reaches 160°F, it makes a hearty one-dish dinner.
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Prep Time 15 minutes
Cook Time 1 hour 3 minutes
Resting 10 minutes
Total Time 1 hour 28 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 cup yellow onion finely diced
  • 1 cup celery finely diced
  • 8 cups cornbread baked, cooled, crumbled
  • 4 slices white sandwich bread torn into small pieces
  • 1 tsp poultry seasoning
  • 0.5 tsp rubbed sage
  • 0.5 tsp black pepper
  • 0.5 tsp kosher salt
  • 3 cups chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 eggs large
  • 3 cups chicken cooked, shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the onion and celery, and cook for 6 to 8 minutes, stirring occasionally, until softened.
  5. Combine the crumbled cornbread, torn bread, poultry seasoning, sage, black pepper, and salt in a large bowl.
  6. Stir in the cooked onion and celery.
  7. Whisk the chicken broth, cream of chicken soup, and eggs in a separate bowl until smooth.
  8. Pour the mixture over the bread mixture and stir until evenly moistened.
  9. Fold in the shredded chicken.
  10. Transfer the mixture to the prepared baking dish.
  11. Spread the mixture in an even layer.
  12. Bake for 45 to 55 minutes, until the top is golden and the center reaches 160°F.
  13. Rest the casserole for 10 minutes before serving.

Notes

For the best texture, make sure the cornbread is cooled before crumbling it into the mixture. Refrigerate leftovers for up to 3 to 4 days; freezer: yes. For a gluten-free variation, use gluten-free cornbread, sandwich bread, and condensed cream of chicken soup.