Southern Chicken and Dressing Casserole!

  
 
This is like putting Thanksgiving dinner in one dish. It's chicken and stuffing and a creamy gravy all cooked together. It makes a big casserole so it feeds a crowd.  You can actually use chicken or leftover turkey in this and it's a good way to use up leftover turkey during the holidays. 
 
This is really good served with mashed potatoes, southern green beans, and banana split fruit salad.  Add some easy homemade buttermilk dinner rolls   and you have a meal that is a celebration.   This is great to make the night before also to save prep time.    This does make a large casserole so if you are not cooking for a family or company you can make two and freeze one for another meal.  I love things that I can do this way.  Then, I always have a casserole in the freezer to pull out at the last minute when I get busy and don't have time to cook a whole meal from scratch.   This casserole uses some convenience items, like the herb stuffing mix, but if you want to use your own cornbread with some poultry season added, go for it.  This is not a cornbread dressing recipe, it is a casserole.  If you are looking for an actual cornbread dressing, go to Southern Cornbread Dressing
 
Here is what you will need for this casserole:
 
4 cups of cooked chicken, chopped in bite size pieces ( you can use turkey also)
1 (12 or 14 oz.) pkg. herb seasoned stuffing mix ( I use Pepperidge Farm or you can substitute your own cornbread crumbled)
1 1/2 stick of butter, divided
1 can cream of chicken soup
1 can cream of celery soup
1 can chicken broth
1 cup milk
1/2 cup finely diced onion
1 cup finely chopped celery
1 cup sliced water chestnuts (optional)
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. poultry seasoning
 
 
Mix chicken, soups, 1/2 can of the chicken broth, milk, onion, celery, water chestnuts, salt, pepper and poultry seasoning.
 
Melt 1 stick of butter.  Mix the butter and the rest of the chicken broth with the stuffing mix.  Place 1/2 of the stuffing in a 3 quart casserole dish you have sprayed with nonstick cooking spray. 
Pour the chicken mixture over the stuffing layer.
Top with the remainder of the stuffing mixture and dot with butter.  Place in a preheated 350 degree oven for 50 to 60 minutes or until hot and bubbly around the edges.
 
 



38 comments:

  1. Oh, I think I just found my potluck dish for family reunion next weekend!!

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    Replies
    1. This is one of my family's favorites.

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  2. I make the same one my M-i-L made...just make cornbread and do it up like Thanksgiving dressing, but add cooked chicken. It's delicious and easy! I always freeze leftover cornbread so I have it ready to go when my husband begs me for this dish.

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  3. Ummmmm, is it really southern if it's not made with cornbread? I'm sure it's tasy, but, my idea of southern chicken dressin' has got to be made with cornbread.

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    1. Nope. Lots of stuff is better without cornbread. Fried green tomatoes. Fried squash.
      Cornbread is best as cornbread.

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  4. Sounds delish and easy!! Defintely making this!!

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  5. I will be making this tomorrow...except with cornbread :)

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  6. i have never been able to make dressing, but i think i can do this one. can`t wait to try this!

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  7. Do you use the 14ounce bag of stuffing mix.....

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  8. Southern is whatever makes you happy and works for your family. I use the same recipe using buttermilk cornbread and leaving out the water chestnuts. That way I can use some to make by giblet gravey.

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  9. This is a great dish to take somewhere. Sounds morbid, but it's a great funeral dish. Everyone loves it.

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  10. Replies
    1. Poultry seasoning has sage in it along with other herbs and is delicious.

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    2. Sage or Poultry seasoning or a little of both a must for my taste....

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  11. I like to add broccoli or green beans in it for a complete meal

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  12. I make this with one extra, I add 1 large can of Veg-All mixed vegetables drained. yummy!

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  13. How much cornbread would you use?

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    1. if i were you i would make up a pan of cornbread, and when i make my stuffing i just keep adding it until its the consistency i like. Everyone is different some people like their dressing where you can cut it into square that would require more cornbread and some people like theirs to be a little more runny which would require less cornbread.

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  14. I love this, lost my recipe, happy to find it! A cup of mayonnaise keeps it moist.

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    Replies
    1. OOOOOh.....another job for the Duke of Mayo! :)

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    2. I must remember to try that!!

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  15. I make a dish similar to this and cook in the crockpot!

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    Replies
    1. I would love to have your crockpot version ......please :)

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    2. Yes would love to have a crock pot recipe

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    3. Can u share ur crock pot version plz

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  16. I can't wait to try this !!!

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  17. We make this and add broccoli florets. Delish!

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  18. If you dont like the Cream of Celery, what can u substitue?

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    Replies
    1. Any cream soup would work, like Cream of Chicken, Cream of Mushroom!

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    2. What about cream of mushroom soup?

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    3. A cup of mayonnaise would be a substitute, I believe. because I make a recipe very similar to this one without the celery soup, but with a cup of mayo.

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  19. Can't wait to try this!

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  20. Imake this and use stove top stuffing one box on the bottom and one on top !!

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  21. I make something similar to this for the last 30 years. left over chicken deboned in bottom of casserole pan, combine 1 can cream of chicken soup, 1 can cream of celery soup, and 1 can chicken broth and pour over chicken, mix 1 pkg stovetop stuffing with either water or chicken broth equal to the amount called for in directions and spread over top. bake at 350 degrees for 30 minutes and enjoy over mashed potatoes or rice.

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  22. I made this the other evening for supper. I followed the recipe to the T with the exception of using turkey thighs. It was very good. I froze half and it reheated perfectly.

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