Description
A hearty and comforting baked chicken and dressing casserole made with shredded chicken, cornbread stuffing, creamy soups, onion, and celery.
Ingredients
4 cups cooked shredded chicken
6 cups prepared cornbread dressing or stuffing mix
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup
1 cup chicken broth
2 large eggs, lightly beaten
1 small onion, diced
1/2 cup celery, diced
1/2 cup unsalted butter, melted
1 teaspoon poultry seasoning
Salt and pepper to taste
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a large mixing bowl, combine the shredded chicken, cornbread dressing, both soups, chicken broth, eggs, melted butter, onion, celery, poultry seasoning, salt, and pepper.
Stir until fully incorporated but do not overmix.
Transfer the mixture into the prepared baking dish and smooth the top with a spatula.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove foil and continue baking for an additional 15 minutes until golden brown and heated through.
Let rest for 10 minutes before serving to allow it to set.
Notes
For a shortcut, use rotisserie chicken and boxed stuffing. Add cooked bacon, cheese, or sautéed mushrooms for extra flavor. You can assemble it a day ahead and bake when ready, or freeze before baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch or Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square (1/8 of pan)
- Calories: 410
- Sugar: 5g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 105mg
Keywords: baked chicken casserole, chicken dressing casserole, creamy chicken bake, cornbread chicken casserole