Chicken and Dressing Casserole

Delight in the comforting flavors of Chicken and Dressing Casserole, a hearty dish perfect for family dinners or cozy gatherings. This casserole combines tender shredded chicken, savory cornbread or dried bread cubes, and a medley of onions and celery sautéed to perfection.

Enhanced with creamy cream of onion soup and seasoned with poultry seasoning and sage, this dish promises rich flavors in every bite. Baked to golden perfection, the casserole is then topped with a luscious homemade gravy made with butter, chicken broth, and cream, adding a luxurious finish.

Garnish with parsley or green onions for a touch of freshness and serve warm for a satisfying meal that’s sure to become a favorite.

Chicken and Dressing Casserole

Ingredients

4 cups shredded chicken

4 cups cornbread or other cubed dried bread

⅓ cup chopped celery

1 cup onion chopped

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

Gravy:

¼ cup unsalted butter

2 cups chicken broth

¼ cup heavy cream

¼ cup flour

Salt and pepper to taste

Instructions

Step 1:

Preheat the oven to 375*

Put the butter into a skillet on medium high heat and let it melt

Step 2:

Add the onions and celery and saute until the vegetables soften

Place the cornbread, chicken, vegetable mix, sage, poultry seasoning, soup and the chicken broth ( save 1 cup of the broth) in a large mixing bowl.

Step 3:

Stir to combine thoroughly

Grease a 9 x 13 baking dish and then put the mixture in the dish

Step 4:

Spread evenly

Bake for 45 minutes

Melt the butter into a skillet, add the flour and using a whisk mix together completely and cook until it begins to brown slightly

Step 5:

Whisk in some of the chicken broth and add salt and pepper to taste.

Continue to simmer until the gravy begins to thicken

Step 6:

Stir in the heavy cream and simmer another 5 to 10 minutes

Pour the gravy over the top of the casserole and serve

Garnish with parsley or chopped green onion.

Enjoy!

Notes

If you choose, add some corn or green beans to the cornbread mix to get another layer of flavor. Hopefully, there is still some pie left to serve after the Holiday.

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Chicken and Bread Selection: Use 4 cups of shredded chicken and 4 cups of cubed cornbread or dried bread. The bread absorbs flavors and adds texture to the casserole.

Vegetables: Sauté 1 cup of chopped onions and 1/3 cup of chopped celery in butter until softened. This step enhances the flavors and ensures the vegetables are tender in the final dish.

Combining Ingredients: In a large mixing bowl, combine the shredded chicken, sautéed vegetables, poultry seasoning, dried sage, cream of onion soup, and 1 ½ cups of chicken broth. Mix thoroughly to ensure even distribution of flavors.

Baking: Grease a 9×13 baking dish and spread the mixture evenly. Bake at 375°F for about 45 minutes, or until the casserole is heated through and golden brown on top.

Preparing the Gravy: In a skillet, melt 1/4 cup of unsalted butter. Add 1/4 cup of flour and whisk to create a roux. Cook until the roux begins to brown slightly, which enhances the flavor of the gravy.

Adding Broth: Gradually whisk in 2 cups of chicken broth into the roux, ensuring there are no lumps. Season with salt and pepper to taste. Simmer the gravy until it thickens to your desired consistency.

Finishing Touch: Stir in 1/4 cup of heavy cream into the gravy and continue to simmer for an additional 5 to 10 minutes. This adds richness and creaminess to the gravy.

Serving: Pour the prepared gravy over the baked casserole just before serving. Garnish with chopped parsley or green onions for a fresh and colorful presentation.

Make-Ahead Option: You can assemble the casserole ahead of time and refrigerate it, then bake it when ready to serve. Prepare the gravy just before serving to maintain its freshness.

Variations: Customize the casserole by adding additional vegetables like bell peppers or mushrooms, or by using different types of bread for varied textures.

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use fresh chicken instead of shredded chicken?

Yes, you can use cooked and shredded fresh chicken breasts or thighs instead of pre-shredded chicken.

Ensure the chicken is cooked thoroughly before adding it to the casserole.

What can I use instead of cornbread?

You can substitute cubed dried bread such as French bread, sourdough, or even whole wheat bread.

The choice of bread will affect the texture and flavor of the casserole.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance, cover it tightly with foil or plastic wrap, and refrigerate.

Bake it as directed when ready to serve.

Is cream of onion soup necessary, or can I use a different soup?

Cream of mushroom soup can be a good substitute if you prefer.

It will add a slightly different flavor profile but will still contribute to the creamy texture of the casserole.

How do I know when the casserole is done baking?

The casserole is ready when it is heated through and the top is golden brown.

You can also check by inserting a knife into the center; if it comes out clean, the casserole is done.

Can I freeze leftovers of this casserole?

Yes, you can freeze leftovers in an airtight container for up to 3 months.

Thaw overnight in the refrigerator before reheating in the oven or microwave.

What can I serve with this casserole?

It pairs well with a side of green beans, roasted vegetables, or a fresh salad.

Garlic bread or dinner rolls also complement the dish nicely.

How can I make this dish gluten-free?

Substitute gluten-free bread cubes or cornbread for the bread, and use a gluten-free flour blend for the gravy.

Ensure all other ingredients, including the soup, are gluten-free.

Can I add extra vegetables to this casserole?

Absolutely! You can add diced bell peppers, mushrooms, or spinach to the sautéed onions and celery for added flavor and nutrition.

What if I don’t have heavy cream for the gravy?

You can substitute whole milk or half-and-half for the heavy cream.

The gravy will be slightly less rich but still delicious.