Easy casserole of chicken and southern-style cornbread dressing, great comfort food!
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Ingredients
- 1 cup chicken broth See notes
- 1/2 cup onion chopped (see notes; I use more since I omit celery)
- 1 cup celery chopped (see notes)
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can chicken and rice soup See Notes - I alway sub Cream of Mushroom
- 4 cups cornbread crumbs
- salt and pepper to taste
- 1 boiled chicken boned and cut into bite sized pieces (See notes; I poach 2 large chicken breasts)
- sage optional; added and it was good!
Ingredients
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Instructions
- ORIGINAL RECIPE: Put broth in large pan; add onion and celery; cook until tender. Add undiluted soups, heat through.
- Add cornbread crumbs and mix well. Season with salt and pepper. (See Notes or video for what I do differently)
- Pour half of mixture into a greased deep 3 quart casserole or pan. Add chicken and top with rest of dressing.
- Bake at 350 degrees for 50 minutes.
Recipe Notes
Stacy's Notes:
- I use 2 bone-in or large boneless chicken breasts rather than a whole chicken for the two of us. I just poach (or gently simmer until done) them in a mixture of broth with a lot of seasonings (and I reserve one cup of this broth to incorporate into the dressing mixture, rather than opening a new can of chicken broth).
- Since I don't like celery, I omit it for us. I add more onion, usually about 3/4-1 cup.
- I never have chicken with rice soup on hand, so I have not ever used that. I always sub with a can of cream of mushroom.
- I don't go to the trouble of making cornbread just for this dish. Whenever we have cornbread, I just crumble what's left in a big ziploc and keep in the freezer. Once I get 4 cups, then I make this casserole!
- Tim always requests that we have cranberry sauce with this casserole, as the dressing reminds him of Thanksgiving 🙂
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