Chicken & Dressing Casserole

A classic Southern-inspired chicken and dressing casserole made with tender shredded chicken, crumbled cornbread, savory onion and celery, hard-boiled eggs, and creamy chicken soup. Everything is moistened with seasoned chicken broth and baked until golden on top and deliciously tender inside.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 40–50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Difficulty: Easy
• Method: Oven-baked

Ingredients

• 4 cooked chicken breasts, shredded or chopped
• 4 cups crumbled cornbread, preferably day-old
• 1 small onion, finely chopped
• 1 celery stalk, diced
• 4 hard-boiled eggs, peeled and chopped
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
  Cream of mushroom can be used instead
• ¼ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon poultry seasoning
• ½ teaspoon dried sage, optional but recommended
• ½ teaspoon garlic powder
• 2 tablespoons butter, melted
• 1 large egg, beaten

Instructions

1. Preheat the oven

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter or nonstick cooking spray.

2. Prepare the dressing mixture

Place the crumbled cornbread in a large mixing bowl.

Add the chopped onion, diced celery, and chopped hard-boiled eggs.

Sprinkle in the salt, black pepper, poultry seasoning, sage, and garlic powder.

Gently toss everything together.

3. Add the chicken

Add the shredded or chopped cooked chicken to the cornbread mixture.

Fold gently until the chicken is evenly distributed throughout.

4. Make the creamy broth mixture

In a separate bowl, whisk together the cream of chicken soup, chicken broth, melted butter, and beaten egg until smooth.

Pour the mixture gradually over the cornbread and chicken.

Stir gently until everything is evenly moistened.

The mixture should be very moist but not soupy. Cornbread absorbs a surprising amount of liquid as it sits and bakes.

5. Transfer to the baking dish

Spread the chicken and dressing mixture evenly into the prepared baking dish.

Gently smooth the surface with a spatula.

For an especially golden top, lightly brush or drizzle another teaspoon or two of melted butter over the surface.

6. Bake

Cover the casserole loosely with aluminum foil and bake for 25–30 minutes.

Remove the foil and continue baking for another 15–20 minutes, or until the center is hot and set and the top is lightly golden.

The casserole should reach at least 165°F (74°C) in the center.

7. Rest before serving

Remove the casserole from the oven and let it rest for 10 minutes before serving.

This allows the dressing to set slightly while remaining moist and tender.

Chef’s Tips

• Day-old cornbread works best. Slightly dried cornbread absorbs the broth without turning mushy.
• Don’t skimp on the broth. Dressing should be moist going into the oven because it will continue absorbing liquid as it bakes.
• Use homemade cornbread if possible for the best texture and flavor.
• Don’t overmix. Stir just enough to distribute the ingredients.
• Taste before adding more salt. Canned soup and chicken broth can already be quite salty.
• For especially flavorful dressing, use homemade chicken broth or broth made from the chicken.

Optional Additions

For an even more traditional holiday-style casserole, add:

• ½ cup diced carrots
• ½ cup additional celery
• ½ teaspoon rubbed sage
• ½ teaspoon onion powder
• ½ teaspoon thyme
• ¼ teaspoon cayenne pepper for a little heat
• ½ cup sautéed mushrooms
• ½ cup shredded cheddar cheese for a richer variation

Make-Ahead Instructions

Prepare the casserole completely, but don’t bake it.

Cover tightly and refrigerate for up to 24 hours.

When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 20–30 minutes while the oven preheats.

Bake at 350°F, adding approximately 10–15 minutes to the covered baking time if needed.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheating

Reheat individual portions in the microwave or reheat the casserole, covered, in a 325°F oven until hot throughout.

Add a splash of chicken broth before reheating if the dressing has become dry.

Freezing

For best quality, freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator before baking.

Serving Suggestions

Serve this comforting casserole with:

• Turkey or ham
• Green beans
• Collard greens
• Mashed potatoes
• Cranberry sauce
• Macaroni and cheese
• Candied sweet potatoes
• Southern-style gravy
• Warm biscuits

The Result

The finished casserole should be moist, tender, savory, and packed with chicken and cornbread flavor, with a lightly golden top and a soft, flavorful center. It’s the kind of old-fashioned comfort food that tastes right at home on a Sunday dinner table or holiday spread.