Cornbread chicken dressing casserole brings the flavors of a Sunday roast into one baking dish, with shredded chicken, sage scented cornbread stuffing, and a silky cream gravy poured over the top.
Everything is stirred together in one bowl, baked until the top turns golden, then finished with a quick roux gravy. It is a smart way to turn leftover roasted chicken into a filling dinner for eight with minimal fuss.
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Why This Cornbread Chicken Dressing Casserole Recipe Works
Cornbread gives the dressing a sweet, crumbly texture that soaks up broth without turning to paste, and drying the cubes first keeps them from collapsing.
Sauteed celery and onion, plus poultry seasoning and sage, supply the classic roast dinner flavor that makes the dish taste like it simmered for hours.
The cream gravy is a simple roux of butter and flour whisked with broth and cream, and it adds richness to the drier edges of the casserole.
Ingredients for Cornbread Chicken Dressing Casserole
- You need four cups of shredded cooked chicken, four cups of dried cornbread cubes, one cup of chopped celery, one cup of chopped onion, and one can of condensed cream of onion soup. Moisture comes from one and a half cups of chicken broth, with two tablespoons of butter for sauteing.
- Season with one teaspoon of poultry seasoning, half a teaspoon of dried sage, and half a teaspoon of black pepper. The gravy uses a quarter cup of butter, one third cup of flour, two cups of broth, and half a cup of heavy cream.
Shredded chicken. Cooked chicken adds protein and mild flavor, and leftover roasted meat gives the deepest taste.
Cornbread cubes. Day old or oven dried cubes absorb the liquid evenly and keep their shape in the casserole.
Celery and onion. They soften in butter and supply the savory base that defines every good dressing.
Cream of onion soup. It binds the mixture and seasons it, so the dressing bakes up moist and sliceable.
Sage and poultry seasoning. These herbs give the dish its warm, savory, roast dinner flavor.
How to Make Cornbread Chicken Dressing Casserole
1. Prepare the pan. Heat the oven to 375 degrees F, grease a nine by thirteen inch baking dish, and melt two tablespoons of butter in a skillet.
2. Saute the vegetables. Cook the celery and onion in the butter over medium high heat for about five minutes until tender.
3. Mix the dressing. Stir the cornbread, chicken, vegetables, soup, sage, poultry seasoning, pepper, and broth together until evenly moistened.
4. Bake until golden. Spread the mixture in the dish and bake for forty five minutes until the top is golden brown and the center is hot, 165 F.
5. Make the gravy. Melt the remaining butter, whisk in the flour until golden, add the broth gradually, then stir in the cream and simmer five to ten minutes until silky.
How to Serve Cornbread Chicken Dressing Casserole
Spoon the casserole onto plates and ladle the gravy over the top. It pairs well with a green bean casserole and creamy mashed potatoes for a full plate. Add a cool buttermilk slaw for crunch, or bake a pan of cornbread for extra cubes.
How to Store and Reheat Cornbread Chicken Dressing Casserole
Cool the casserole within two hours and refrigerate it in an airtight container for three to four days. Store the gravy separately and reheat both until steaming and 165 F, adding a splash of broth to loosen the gravy. Freeze the casserole for up to three months and thaw it in the refrigerator overnight.
Tips and Variations for Cornbread Chicken Dressing Casserole
Flag the allergens. This dish contains wheat, egg from the cornbread, milk, and celery, so check every label.
Handle the chicken. Cooked chicken must stay refrigerated, so shred it right after cooking and use it within three to four days.
Dry the cubes. Spread the cornbread on a sheet and dry it in a low oven so it absorbs broth without turning mushy.
Skip extra salt. Broth and soup already carry plenty of sodium, so taste the gravy before adding any.
Brown the roux. A golden roux adds a nutty flavor, but pull it off the heat before it darkens too much.
Add moisture carefully. If the mix looks dry before baking, stir in a few spoonfuls of broth.
Swap the meat. Leftover turkey works the same way and should reach 165 F when reheated.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe leftover handling.
Frequently Asked Questions About Cornbread Chicken Dressing Casserole
What Is Cornbread Chicken Dressing Casserole?
It is a baked dish of shredded chicken, cornbread, vegetables, and broth that tastes like stuffing and is served with cream gravy.
Can I Make Cornbread Chicken Dressing Casserole Ahead of Time?
Yes, assemble it up to one day ahead, cover it, refrigerate it, and bake it with ten extra minutes.
How Do You Keep Cornbread Chicken Dressing Casserole Moist?
Use enough broth, cover loosely with foil if the top browns too fast, and spoon gravy over each serving.
Can I use store bought cornbread?
Yes, any plain cornbread works, though sweet mixes make a sweeter dressing.
What can I use instead of cream of onion soup?
Cream of chicken or cream of celery soup works with the same quantity.
Cornbread Chicken Dressing Casserole
Equipment
- Baking dish 9 by 13 inches
- Large skillet
- Large mixing bowl
- Saucepan
Ingredients
Main Ingredients
- 4 cup shredded cooked chicken
- 4 cup dried cornbread cubes
- 1 cup chopped celery
- 1 cup chopped onion
- 1 can condensed cream of onion soup 10.5 ounce can
- 1 cup chicken broth plus 1/2 cup more for the dressing
- 2 tbsp butter for sauteing
- 1 tsp poultry seasoning
- ½ tsp dried sage
- ½ tsp black pepper
- ¼ cup unsalted butter for the gravy
- ⅓ cup all purpose flour for the gravy
- 2 cup chicken broth for the gravy
- ½ cup heavy cream
Instructions
Cooking
- Heat. Heat the oven to 375 F and grease a 9 by 13 inch dish.
- Saute. Cook the celery and onion in 2 tablespoons butter for 5 minutes.
- Combine. Mix cornbread, chicken, vegetables, soup, seasonings, and 1 1/2 cups broth.
- Bake. Bake 45 minutes until golden and the center is 165 F.
- Gravy. Whisk flour into melted butter, add broth and cream, and simmer until silky.
