Chicken & Dressing Casserole

Chicken & Dressing Casserole Recipe

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Brenda Dixon


You can substitute leftover turkey for the chicken and use up some of your holiday leftovers, freeze the recipe and enjoy in January or February! If you are using leftover turkey that is already cooked, just get your broth hot and add the turkey and onions to the broth and follow directions from there.

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30 Min
40 Min


3 lb
chicken breast halves, skinless and boneless
32 oz
chicken broth
1/2 c
onions, chopped
2 1/2 c
cornbread, crumbed
2 c
pepperidge farm stuffing, herb seasoned (red bag)
1 1/4 stick
8 oz
sour cream
1 can(s)
cream of celery soup
1 can(s)
cream of chicken soup

How to Make Chicken & Dressing Casserole


  • 1Slow boil chicken and onions in chicken broth until chicken is done. Cut chicken up and return to broth.
  • 2Mix cornbread crumbs, stuffing mix, butter, sour cream, and soups together in large bowl. Pour chicken and broth over mixture. Mix well. Pour into a 9 x 13 casserole dish. Bake at 400 for 30-40 minutes uncovered.
  • 3This casserole can be made ahead and frozen. Defrost casserole in refrigerator before cooking and cook until hot and bubbly in the middle.

Printable Recipe Card

About Chicken & Dressing Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Southern