Chicken and dressing casserole brings the flavor of Thanksgiving to a Tuesday night family dinner, without hours of prep and cooking. Just combine the ingredients and pop it in the oven to bake. The cheese topping adds crunchy appeal, but you can easily omit it.
Use leftover chicken or saute fresh chicken breasts in a small amount of olive oil and butter until thoroughly cooked. A rotisserie chicken or packaged fully cooked roasted chicken strips work in this casserole too.
You can prepare the casserole earlier in the day; cover it with foil and refrigerate it until you’re ready to bake it. Serve the casserole with cranberry sauce on the side, along with your family’s favorite veggie sides.
This is one of my family favorites. I also add green beans to it and will sometimes top with cheese. I have used both Stove Top Chicken and Cornbread Stuffing, depending on what I have on hand.
To Make this Recipe You’Il Need the following ingredients:
- Cornbread (about 4 C. crumbled)
- Chicken breast
- Cream of mushroom soup
- Poultry seasoning (optional)
- Eggs,
- Onion,
- Black pepper
- Stalk celery, diced
- Chicken broth
- Melted butter
- Salt
Gravy:
- Unsalted butter
- All purpose flour
- Chicken stock
- Heavy cream
- Salt
- Black pepper
- Cayenne pepper
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