This Easy Southern Chicken and Dressing Casserole is made with shredded chicken, a traditional cornbread and is perfect served for Thanksgiving or any night of the week you’re craving comfort food. This is also an excellent way to use turkey!
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Nothing says Thanksgiving or Christmas in our home like this Easy Southern Chicken and Dressing Casserole. It was a dish that my momma was always in charge of making, and nobody else’s has ever come close to the flavors and textures in this holiday classic.
I have been known to make this for dinner on several weeknights because it’s something that I can just sort of toss together and forget about it. I’ve used leftover shredded chicken breasts, rotisserie chicken and turkey. You certainly don’t have to boil up thighs during the week just for this!
I think what makes this a little different is that my momma always made this using boiled eggs, as opposed to mixing in raw ones with the mix before baking.
She also used a box stuffing mix. This helps bump up those flavors that we all know and love.
How do I make Easy Southern Chicken and Dressing Casserole gluten free?
When it comes to the stuffing mix, I have found that this Aleia’s Gluten Free Stuffing Mix is the best.
How do you make stuffing more moist?
I always keep chicken stock on hand, and will usually pour up to an additional 1 cup over the top during the baking time.
Can I make this without premade stuffing mix?
Yes! Just omit it from the ingredients and directions.
Can I add raw chicken to a casserole?
I’m sure you could, but I’ve never personally done it and wouldn’t recommend it.
Can I make Chicken and Dressing in the crock pot/slow cooker?
Yes! Follow the steps through, and instead of placing into a baking dish to bake, place into a lined slow cooker. Top all over with 4 tablespoons butter, sliced. Cook on low for 4 hours. Fluff and serve.
Here are other holiday favorites that you can enjoy any night of the week:
- 2 pounds chicken thighs, bone in and skin on
- 2 cups chicken stock
- 3 stalks celery, finely diced
- 1 small onion, finely diced
- 6 tablespoons butter
- ½ pan of a 10 inch pan corn bread, crumbled
- 1 carton cream of chicken soup - Pacific Brand
- 1 box Chicken Stuffing Mix
- 1 teaspoon salt
- ½ teaspoon poultry seasoning
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 boiled eggs, peeled and finely diced
- Boil chicken thighs in water over medium heat until cooked through.
- Allow the chicken to cool and and remove the skin and bones. Shred the meat. Set aside.
- Meanwhile in a medium skillet, add the butter and saute the celery and onion until the onion is translucent.
- Combine the chicken stock, cream of chicken soup, salt, poultry seasoning, pepper, and garlic in a large mixing bowl. Stir well.
- Add the crumbled corn bread, stuffing mix, chicken, diced boiled eggs and sauted vegetables. Stir to combine.
- Spoon the mixture into a large greased baking dish and bake uncovered for 350 degrees for 45 minutes or until the top is nice and brown. Remove from the oven and allow to rest for 15 to 20 minutes before serving.
Use turkey instead of chicken for a great use of holiday leftovers.
Use the recipe for our Southern Cornbread for a dish that tastes like my mother used to make.!
You can certainly use boneless skinless chicken breasts if you'd like.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 178mgSodium: 735mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 25g