Cornbread Chicken Dressing Casserole
Shredded chicken, cornbread cubes, celery, and onion baked with sage and broth, then topped with a silky cream gravy.
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.
Notes
Substitutions: Use cream of chicken soup or leftover turkey.
Tips: Dry the cornbread first so it absorbs the broth evenly.
Storage: Refrigerate for 3 to 4 days or freeze the casserole for 3 months.
Nutrition includes the gravy.