Dinner Recipes

Southern Chicken and Dressing Casserole with Cream of Chicken Soup

By Clara ·
November 1, 2026

When the foil comes off, the top is still pale, and the casserole needs its uncovered time in the oven to turn golden. I like this Southern chicken and dressing casserole for the way it brings cooked chicken and a savory bread dressing together in one pan, with cream of chicken soup lending the middle a soft, cohesive texture.

The bread blend matters here: cornbread gives the dressing its familiar Southern character, while white bread cubes help it hold together without losing all its texture. I fold the soup, broth, and beaten eggs through gently, stopping when the bread is evenly moistened. Once the top is golden and the center reaches 160°F, the casserole is ready to rest and serve.

Why This Dressing Needs Two Kinds of Bread

Using only one kind of bread changes the way this casserole eats. Crumbled cornbread brings a tender, slightly crumbly base and the flavor people expect from Southern dressing. The white bread cubes add a different structure: they take up the creamy broth mixture and help the finished casserole feel cohesive rather than like a pan of loose cornbread crumbs.

The liquid mixture has a job beyond adding moisture. Condensed cream of chicken soup gives the broth body, and the beaten eggs help the dressing set as it bakes. Together, they coat the bread and chicken so each scoop has a consistent, savory texture. If the bread isn’t evenly moistened before baking, you’ll get dry patches beside softer ones; folding gently in the bowl lets the liquid reach through the mixture without turning the cornbread to paste.

That balance is also why I don’t treat the casserole as a way to use up any random bread. The recipe is built around day-old cornbread and white bread cubes, with each doing a different part of the work. Keep both in the bowl and the texture stays recognizable as dressing, not just a chicken bake with a soft topping.

What Cornbread, White Bread, and Soup Each Bring

• Day-old cornbread — Its drier crumb can take in the broth mixture without starting as wet as fresh cornbread might. Crumble it before measuring so the pieces mingle with the cubes instead of forming large, dense clumps.
• White bread — The cubes give the dressing a softer, more unified bite alongside the cornbread. Keep them at the specified half-inch size so they moisten at a similar pace.
• Condensed cream of chicken soup — This brings concentrated chicken flavor and body to the liquid. A standard can works well here; the low-sodium broth helps keep the overall seasoning from getting heavy.
• Low-sodium chicken broth — Broth loosens the condensed soup so it can coat the bread mixture. Low-sodium is useful because the soup and cooked chicken may already bring salt to the dish.
• Cooked shredded chicken — Use chicken that’s already cooked and shred it into bite-size strands, so it distributes through the dressing rather than landing in a few large chunks. Plain cooked chicken keeps the sage and vegetables in the foreground.
• Yellow onion and celery — Finely chopping both gives the softened vegetables a chance to spread through each serving. They should be tender before they go into the bowl, not still crisp.
• Rubbed sage and unsalted butter — Rubbed sage gives the casserole its warm, familiar dressing flavor. Unsalted butter lets the measured kosher salt stay in control, while also softening the onion and celery before they meet the bread.

Building the Dressing Before the Oven Takes Over

Soften the onion and celery in butter

Heat the oven to 350°F and grease a 9×13-inch baking dish with 1 tablespoon of butter. Melt the remaining 4 tablespoons in a skillet over medium heat, then add the finely chopped onion and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables have softened. If they still look crisp, give them the full time; they won’t have another chance to cook directly in the skillet.

Combine the bread, chicken, and vegetables

Put the crumbled cornbread and white bread cubes in a large bowl with the shredded cooked chicken. Add the softened onion and celery, scraping the buttery vegetables from the skillet into the bowl. Toss them together gently so the chicken and vegetables don’t collect in one spot. The bowl should still look like distinct pieces, not a mashed mixture.

Whisk and fold in the creamy broth

In a separate bowl, whisk the condensed cream of chicken soup with the broth, beaten eggs, rubbed sage, kosher salt, and black pepper. Pour that mixture over the bread bowl, then fold until everything is evenly moistened. Look around the bottom and sides for dry bread; a few careful folds help catch it. Avoid stirring aggressively, which can break down the cornbread before it bakes.

Bake covered, then uncover for color

Transfer the mixture to the buttered baking dish and cover it tightly with foil. Bake for 30 minutes, then remove the foil and continue baking for 20–25 minutes. The exposed top should turn golden, while the center reaches 160°F. If the top is golden before the center reaches temperature, keep baking until the center hits the stated endpoint.

Let the casserole settle before serving

Take the dish from the oven and leave it to rest for 10 minutes. That short pause gives the baked dressing time to settle before you cut or scoop it. Serve from the baking dish while it’s warm, taking care to bring up chicken, vegetables, and bread from the bottom in each portion.

Small Changes That Still Suit This Chicken Dressing

Questions That Come Up Before This Dressing Goes in the Oven

Southern Chicken and Dressing Casserole with Cream of Chicken Soup

Southern chicken and dressing casserole combines day-old cornbread, white bread, and shredded chicken in a savory cream of chicken soup mixture. It bakes covered, then uncovered until the center reaches 160°F and the top is golden.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Southern

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 5 tbsp unsalted butter divided
• 1 yellow onion medium, finely chopped
• 2 celery ribs finely chopped
• 6 cup cornbread crumbled, day-old
• 3 cup white bread 1/2-inch cubes
• 2 cup chicken cooked, shredded
• 1 can (10.5 oz) condensed cream of chicken soup
• 3 cup chicken broth low-sodium
• 2 eggs large, beaten
• 1 tsp rubbed sage
• 0.5 tsp kosher salt
• 0.5 tsp black pepper

Equipment

• 1 9x13-inch baking dish

Method

 

1. Heat the oven to 350°F.
2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
3. Melt the remaining 4 tablespoons butter in a skillet over medium heat.
4. Add the onion and celery, and cook for 6–8 minutes, stirring occasionally, until softened.
5. In a large bowl, combine the cornbread, bread cubes, chicken, and cooked vegetables.
6. In a separate bowl, whisk the soup, broth, eggs, sage, salt, and pepper.
7. Pour the soup mixture over the bread mixture and fold until evenly moistened.
8. Transfer the mixture to the prepared dish and cover tightly with foil.
9. Bake for 30 minutes.
10. Uncover and bake for 20–25 minutes more, until the center reaches 160°F and the top is golden.
11. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, use day-old cornbread so it absorbs the liquid without becoming mushy. Refrigerate leftovers for 3–4 days; freezer-friendly. For a gluten-free version, use gluten-free bread and a gluten-free cream of chicken soup.