Chicken ‘n’ Dressing Casserole

Total Time

Prep: 1 hour Bake: 35 min.


8 servings

Updated: Jan. 29, 2022
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.


  • 4 cups cubed cooked chicken
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • Salt and pepper to taste
  • 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 cornbread
  • 1/2 cup chicken broth
  • 1 egg, beaten
  • GRAVY:
  • 1/4 cup butter
  • 6 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk


  1. 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.
  2. In a large skillet, saute celery and onion in butter until tender. Stir in seasonings. Remove from the heat; add the stuffing cubes, cornbread, broth and egg. Mix well. Spoon over chicken mixture. Cover and bake at 350° for 35-40 minutes or until a thermometer inserted in the center reads 160°.
  3. 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.

Nutrition Facts

1 each: 367 calories, 15g fat (7g saturated fat), 112mg cholesterol, 850mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 27g protein.