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Chicken 'n' Dressing Casserole

 Chicken 'n' Dressing Casserole
This casserole is a real favorite in our area and in my family, too. It’s a great way to use leftover chicken or turkey, and so easy that even beginner cooks will have success making it.
8 ServingsPrep: 1 hour Bake: 35 min.

Ingredients

  • 4 cups cubed cooked chicken
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • Salt and pepper to taste
  • DRESSING:
  • 2 celery ribs, chopped
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups unseasoned stuffing cubes, crushed
  • 2 cups coarsely crumbled corn bread
  • 1/2 cup chicken broth
  • 1 egg, beaten
  • GRAVY:
  • 1/4 cup butter
  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 cups chicken broth
  • 1/2 cup milk

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Chicken 'n' Dressing Casserole (continued)

Directions

  • Place chicken in a greased 2-qt. baking dish; set aside. In a small
  • saucepan, combine the flour, broth and milk until smooth. Bring to a
  • boil; cook and stir for 2 minutes. Season with salt and pepper.
  • Spoon over chicken.
  • In a large skillet, saute celery and onion in butter until tender.
  • Stir in seasonings. Remove from the heat; add the stuffing cubes,
  • corn bread, broth and egg. Mix well. Spoon over chicken mixture.
  • Cover and bake at 350° for 35-40 minutes or until a thermometer
  • inserted near the center reads 160°.
  • For gravy, melt butter in a small saucepan. Stir in flour until
  • smooth; gradually add broth and milk. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Serve with chicken and dressing.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 367 calories, 15 g fat (7 g saturated fat), 112 mg cholesterol, 850 mg sodium, 30 g carbohydrate, 2 g fiber, 27 g protein.