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chicken and dressing recipe

How to Make Chicken and Dressing Recipe: Step-by-Step Guide

Chef Josef
This comforting chicken and dressing casserole combines tender chicken, savory cornbread stuffing, and rich flavors for the perfect holiday or family dinner.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Southern
Servings 6
Calories 400 kcal

Ingredients
  

  • 3 packages cornbread mix (or homemade cornbread equivalent)
  • 3-4 slices white bread, torn into small pieces
  • 2 boneless, skinless chicken breasts, cooked and cubed
  • 3-4 cups chicken broth (adjust as needed)
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 1 bell pepper, chopped (optional)
  • 1 can (10.5 oz) cream of chicken soup
  • 2 tablespoons butter
  • 1 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon oregano
  • 1/2 cup sausage crumbles
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans
  • 1/2 cup sliced mushrooms
  • 1/2 cup shredded cheddar or Parmesan cheese

Instructions
 

  • Prepare the Cornbread Base: Bake cornbread according to package instructions or use homemade cornbread.
    Crumble the cornbread and spread on a baking sheet. Toast in a 275°F (135°C) oven for 30-45 minutes to dry it out.
    Sauté Vegetables: In a skillet, melt butter over medium heat.Add onion, celery, and bell pepper (if using). Sauté until softened, about 5-7 minutes.
    Mix the Dressing: In a large bowl, combine crumbled cornbread, torn white bread, and sautéed vegetables.
    Add cubed chicken and mix well.Stir in cream of chicken soup and 2 cups of chicken broth. Mix thoroughly, adding more broth as needed to reach a pudding-like consistency.Season with black pepper, celery salt, poultry seasoning, and oregano.
    Assemble the Casserole: Preheat your oven to 375°F (190°C).Grease a 9x13-inch baking dish.Spread the dressing mixture evenly into the dish.Pour any remaining broth over the top for added moisture.
    Bake: Cover the dish with foil and bake for 25 minutes.Remove foil and continue baking for another 20-30 minutes, or until the top is golden brown and edges are bubbling.
    Serve: Let the casserole cool for 5-10 minutes before serving.

Notes

  • Use rotisserie chicken for a quicker prep.
  • Homemade cornbread adds extra flavor.
  • Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.
Keyword Chicken and Dressing Recipe