Chicken And Dressing Casserole Recipe

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter the magical, cozy, no-fuss wonder: Chicken & Dressing Casserole. It’s like Thanksgiving dinner decided to show up on a random Tuesday night—minus the judgmental relatives asking you about your life choices. This dish is hearty, comforting, and basically gives you a warm hug in casserole form. And the best part? It’s ridiculously easy. Like, “I-made-this-in-my-sleep” easy.

Why This Recipe is Awesome?

Let’s be real: casseroles don’t always have the best reputation. Sometimes they look like mystery mush. But this one? Absolute superstar. Here’s why:

• It tastes like holiday food without all the holiday chaos.
• It’s idiot-proof. Seriously, even if your cooking skills are “ramen-level,” you’ll nail this.
• It uses pantry staples—aka, you don’t need to sell a kidney to buy fancy ingredients.
• It’s comfort food to the max. Cheesy? No. Cozy? Yes.
• It reheats like a champ, so leftovers = tomorrow’s victory lunch.

Basically, it’s the kind of recipe you’ll “accidentally” make too often.

Ingredients

Grab your grocery list (or raid your pantry), here’s what you need:

• Cooked chicken (2-3 cups, shredded or chopped) – rotisserie chicken is your BFF here.
• Cornbread stuffing mix (1 box) – store-bought because we’re not trying to impress Martha Stewart today.
• Cream of chicken soup (1 can) – yes, the magical “glue” of all casseroles.
• Chicken broth (about 1 ½ cups) – brings everything together like casserole super glue.
• Butter (½ cup, melted) – because butter makes everything better.
• Onion (1 small, diced) – adds flavor so it’s not just mush.
• Celery (2 ribs, chopped) – crunchy goodness.
• Salt & pepper – season to taste, don’t go wild.

Optional (aka “spice up your life” section):

• A pinch of poultry seasoning or sage if you’re feeling fancy.
• Shredded cheese on top, because… cheese.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Don’t skip this—unless you enjoy waiting around with a cold casserole.
2. Cook your veggies. Sauté onion and celery in a little butter until they’re soft and smell amazing. Try not to eat them straight out of the pan.
3. Mix stuffing. In a big bowl, combine stuffing mix, chicken broth, and melted butter. Let it sit a few minutes so it soaks up the liquid like a sponge.
4. Layer it up. In a greased casserole dish, spread half the stuffing mix on the bottom. This is your “base layer.”
5. Add the chicken. Spread your shredded chicken evenly over the stuffing. No clumping—share the love.
6. Soup time. Mix the cream of chicken soup with about ½ cup broth (so it’s spreadable), then pour it evenly over the chicken. Think of it as delicious glue.
7. Top it off. Spread the rest of the stuffing mix on top. Pat it down gently like you’re tucking it into bed.
8. Bake for 30–35 minutes until golden brown and bubbling. Try not to hover over the oven like a weirdo, but honestly, it smells so good you might.
9. Serve hot. Scoop out a big serving, maybe add a veggie on the side so you feel “balanced,” and dig in.

Common Mistakes to Avoid

• Skipping the preheat. No one likes a half-baked casserole. Rookie mistake.
• Not adding enough broth. Dry stuffing = sadness casserole. Keep it moist, people.
• Forgetting to cook the veggies first. Raw onion and celery in your bite? Ew. Don’t.
• Overbaking. Crispy edges are fine. Casserole that could break a tooth? Not fine.
• Thinking cheese isn’t necessary. Okay, it’s optional, but let’s be honest—cheese always wins.

Alternatives & Substitutions

• Chicken → Swap for turkey if you’re drowning in leftovers. Or go wild with cooked pork.
• Stuffing mix → Use cornbread if you’ve got it homemade, or any bread-based stuffing. (Bonus points for using up stale bread.)
• Cream of chicken soup → Swap with cream of mushroom or cream of celery if that’s what’s hiding in your pantry.
• Gluten-free needs? Use GF stuffing mix + check your soup can. Done.
• Extra add-ins → Toss in sautéed mushrooms, peas, or even a handful of cheese in the middle for surprise gooeyness.

IMO, this is one of those recipes you can play around with endlessly and it will still taste like warm comfort.

FAQs

Q: Can I use raw chicken instead of cooked?

A: Please don’t. Unless you enjoy salmonella with your stuffing.

Q: Can I make this ahead of time?

A: Yep! Assemble it, cover, stick it in the fridge, and bake when ready. Add about 10 extra minutes of bake time.

Q: Do I have to use canned soup?

A: You don’t have to do anything, but canned soup makes life easier. If you’re anti-can, make a quick white sauce with butter, flour, and chicken broth.

Q: Can I freeze it?

A: Totally. Just wrap tightly and freeze before baking. When ready, thaw in fridge overnight, then bake as directed.

Q: Why does my casserole look soupy?

A: You probably drowned it in broth. Chill, my friend. Less is more.

Q: Can I add cheese?

A: Uh, yes. Always yes.

Q: What should I serve with this?

A: Green beans, roasted veggies, or honestly just a big ol’ fork.

Related Recipe:

• Spicy Meaty Texas Trash Dip Recipe
• Easy Crispy Cheddar Chicken Dinner
• Street Corn Chicken Rice Bowl Recipe

Final Thoughts

And there you have it: Chicken & Dressing Casserole, the easiest way to fake like you made a holiday meal without lifting more than a spoon. It’s cozy, it’s simple, and it’s basically a guaranteed crowd-pleaser (even if the “crowd” is just you in your pajamas at 10 PM).