Can I make this chicken and cornbread dressing casserole ahead of time?

Yes, you can assemble the casserole completely, cover it, and refrigerate it for up to 24 hours before baking. You might need to add an extra 10-15 minutes to the baking time if baking directly from the fridge.

What kind of chicken is best for this recipe?

Cooked and shredded chicken breast or thighs work perfectly. This recipe is also a fantastic way to use up leftover rotisserie chicken for an even quicker prep time.

Can I freeze leftover Chicken and Cornbread Dressing Casserole?

Absolutely! Once cooled, divide the casserole into individual portions or a larger freezer-safe container. Cover tightly and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.

What side dishes pair well with this casserole?

This hearty casserole is a meal in itself, but it pairs wonderfully with simple green beans, a fresh garden salad, or a side of cranberry sauce, especially during the holidays.

Ultimate Easy Chicken and Cornbread Dressing Casserole

Description

This comforting casserole brings together savory shredded chicken, fluffy cornbread dressing, and a creamy sauce for an easy, hearty meal perfect for any occasion.

Ingredients

Scale

3 cups shredded cooked chicken
5 cups crumbled cornbread (store-bought or homemade)
1 diced onion
1 cup chopped celery
1 (10.5 oz) can cream of chicken soup
2 cups chicken broth
½ cup melted butter
1 tsp poultry seasoning
Salt and freshly ground black pepper, to taste

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: In a large bowl, combine the shredded chicken, crumbled cornbread, diced onion, and chopped celery. Mix gently.
Step 3: In a separate medium bowl, whisk together the cream of chicken soup, chicken broth, melted butter, and poultry seasoning until smooth. Season with salt and pepper to taste.
Step 4: Pour the wet mixture over the dry ingredients in the large bowl. Stir until everything is well combined and the cornbread is thoroughly moistened.
Step 5: Transfer the mixture to the prepared baking dish, spreading it evenly.
Step 6: Bake for 30-35 minutes, or until the casserole is bubbly and heated through, and the top is lightly golden brown.
Step 7: Remove from the oven and let it rest for 5-10 minutes before serving.

Notes

For extra flavor, sauté the onion and celery in a tablespoon of butter before adding to the mix. You can also add a pinch of sage for a more traditional dressing flavor.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Main Course
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 5g
Sodium: 750mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 20g
Cholesterol: 90mg