Chicken and Dressing Casserole

There’s nothing quite like the comforting taste of a Chicken and Dressing Casserole. This recipe has been passed down through generations, originating from my great-great-aunt, embodying true Southern charm with its simple yet delicious flavors. It’s a dish that brings families together, perfect for Sunday dinners or holiday gatherings.

Why You’ll Love This Recipe

This Chicken and Dressing Casserole is a delight for its ease and flavor. Its rich, savory taste is complemented by the crispy stuffing topping. It’s versatile enough to be customized to your liking, ensuring that it fits perfectly into your family’s meal rotation. Plus, it’s a crowd-pleaser, adored by kids and adults alike.

Kitchen Equipment You’ll Need

• Large mixing bowl
• 9 x 13 inch casserole dish
• Medium saucepan
• Whisk
• Stirring spoon
• Oven

Ingredients

For the Casserole:

• 4 cups crumbled cornbread
• 4 large chicken breasts, cooked and cubed
• 1 can (10.5 oz.) cream of mushroom soup
• 1/2 teaspoon poultry seasoning (optional)
• 4 eggs, boiled and chopped
• 1 small onion, chopped
• 1/2 teaspoon black pepper
• 1 stalk celery, diced
• 2 cups chicken broth
• 2 tablespoons melted butter
• 1/4 teaspoon salt

For the Gravy:

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 quart chicken stock
• 1/3 cup heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9 x 13 inch casserole dish.
2. In a large mixing bowl, combine the crumbled cornbread, cubed chicken, cream of mushroom soup, poultry seasoning, chopped eggs, onion, black pepper, celery, chicken broth, melted butter, and salt.
3. Mix everything until well combined and pour the mixture into the prepared casserole dish.
4. Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and the casserole is set.
5. While the casserole is baking, prepare the gravy. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 2 minutes.
6. Gradually whisk in the chicken stock, reduce the heat to low, and cook while stirring until the mixture thickens, about 4-6 minutes.
7. Stir in the heavy cream, then season with salt, black pepper, and a pinch of cayenne pepper.
8. Serve the casserole with the gravy poured over the top, and enjoy with a side of mashed potatoes.

Tips for Success

• For extra flavor, sauté the chicken with diced onions and garlic before adding to the casserole.
• Be sure to bake the casserole uncovered to avoid soggy stuffing.
• Adjust the amount of chicken broth to achieve your desired consistency.

Additional Tips or Variations

• Consider using a mix of cream of chicken and cream of mushroom soup for added depth of flavor.
• Use seasoned stuffing mix for a more flavorful topping.
• Add a layer of stuffing on top before baking for a crispier finish.

Nutritional Highlights (Per Serving)

Calories: 450
Protein: 25g
Carbohydrates: 30g
Fat: 25g
Fiber: 2g
Sodium: 750mg

Frequently Asked Questions (FAQ)

Q: Can I use a different type of soup?
A: Yes, you can use cream of chicken or cream of celery soup as substitutes.

Q: How can I make this dish ahead of time?
A: You can prepare the casserole up to a day in advance and refrigerate it until ready to bake. Just add a few extra minutes to the baking time if baking directly from the fridge.

Q: Is it possible to freeze this casserole?
A: Yes, freeze the unbaked casserole. Thaw it overnight in the refrigerator before baking.

Conclusion

We hope you enjoy making this Chicken and Dressing Casserole as much as we do. It’s a dish filled with tradition and love, perfect for sharing with family and friends. Give it a try and let us know how it turned out for you. We’d love to hear about your experience and any personal tweaks you made to the recipe!