Chicken and Dressing Casserole, Don't Miss this Recipe
This comforting casserole combines tender chicken, savory cornbread dressing, and a rich, creamy gravy. Perfect for family gatherings or cozy dinners, it’s a versatile dish that can be customized to suit your tastes.
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 boiled eggs diced
- 1 small onion diced
- 1/2 teaspoon black pepper
- 1 stalk of 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
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Chicken and Eggs:
- Cook and dice the chicken breasts if not already cooked. Boil and dice the eggs.
Make the Casserole:
- In a large bowl, combine crumbled cornbread, cooked chicken, cream of mushroom soup, diced eggs, onion, celery, poultry seasoning, black pepper, chicken broth, and melted butter. Mix well and transfer to a greased 9x13-inch baking dish.
- Bake for 40-50 minutes, or until the casserole is set and the top is lightly browned.
Prepare the Gravy:
- Melt butter in a medium saucepan over medium heat. Stir in flour and whisk continuously for about 2 minutes until golden. Gradually add chicken stock while whisking to avoid lumps. Cook for 4-6 minutes until thickened. Stir in heavy cream, salt, black pepper, and cayenne pepper. Cook for another 2 minutes until smooth.
Serve:
- Serve the casserole hot, topped with the creamy gravy. Garnish with fresh herbs if desired.
Notes
For a gluten-free version, use gluten-free cornbread and flour. Substitute chicken with turkey or a vegetarian option like mushrooms or tofu if desired.
Nutrition
Serving: 400gCalories: 540kcal
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