Sunday Chicken and Dressing Casserole
Treat your family to the ultimate comfort food with this Sunday Chicken and Dressing Casserole, a hearty Southern-style dish perfect for family dinners or holiday gatherings. This recipe combines tender shredded chicken, savory seasonings, and a rich blend of cornbread and dry bread cubes for a deeply flavorful dressing. Creamy layers of cream of chicken and mushroom soups, along with sautéed onion and celery, add a luscious texture, while hints of sage and poultry seasoning provide a warm, aromatic finish. With just 30 minutes of prep and a golden-baked finish in under an hour, this easy-to-make casserole is a crowd-pleaser that's sure to evoke memories of cozy Sundays at home.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 3 cups chicken broth
- 1 cup butter
- 1 medium, finely chopped onion
- 3 stalks, finely chopped celery
- 3 cups, crumbled cornbread
- 3 cups dry bread cubes
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 2 eggs
- 1 teaspoon poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) parsley
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Place the chicken breasts in a large pot, cover with chicken broth, and bring to a boil. Reduce the heat and simmer for 15-20 minutes or until the chicken is fully cooked. Remove the chicken and let it cool slightly before shredding.
While the chicken cooks, melt the butter in a skillet over medium heat. Add the chopped onion and celery, and sauté until soft, about 5 minutes.
In a large bowl, combine the crumbled cornbread, dry bread cubes, sautéed onion and celery, poultry seasoning, dried sage, salt, and black pepper.
In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, and eggs until smooth.
Pour the soup mixture over the cornbread mixture and mix until well combined. Stir in the shredded chicken and parsley (if using).
Spread the mixture evenly into the prepared baking dish.
Bake in the preheated oven for 45 minutes or until golden brown and set in the middle.
Let the casserole rest for 5-10 minutes before serving. Enjoy your hearty Sunday Chicken and Dressing Casserole!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 525 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
