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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
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 25 minutes
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.