The aroma of chicken and cornbread dressing baking in my grandmother’s kitchen is one of my most treasured childhood memories. Every Sunday after church, we’d gather around her table for a feast featuring her famous chicken and dressing casserole. The kitchen windows would steam up as the savory scent of herbs and cornbread filled the house.
Years later, when I was busy juggling work and family commitments, I discovered I could recreate those Sunday flavors on a Wednesday night in just 30 minutes. This chicken and dressing casserole has become my go-to recipe when I need something that feels like home but fits into a hectic schedule.
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Why This Is the Best Recipe for Chicken and Dressing Casserole
This chicken and dressing casserole stands out because it perfectly balances convenience with homemade flavor. The secret lies in its simplicity—by using boxed cornbread stuffing mix as the base, you get the perfect texture without the hours typically needed to make the dressing from scratch. The layering technique ensures that every bite contains both tender chicken and savory stuffing while pouring the soup mixture over the top allows it to slowly permeate the casserole as it bakes, keeping everything moist without becoming soggy. The result is a dish with distinct textures and concentrated flavor that tastes like it simmered all day.
Recipe Ingredients
Main Components:
- Chicken breasts or thighs – Provide tender, protein-rich foundation
- Water – Creates flavorful broth for cooking the chicken
- Butter or margarine – Adds richness to the stuffing mixture
- Cornbread dressing/stuffing mix – Delivers classic Southern flavor without hours of preparation
- Cream of mushroom soup – Creates creamy sauce that binds the casserole together
Optional Add-ins:
- Vegetables – Add nutrition and color to the finished dish
- Herbs and seasonings – Enhance the flavor profile
- Cheese – Creates a golden, flavorful topping
How to Make Chicken and Dressing Casserole
This classic chicken casserole recipe is perfect for your family dinner menu. It does not require hours of prep and cooking. Here’s how to make chicken stuffing casserole.Â
- Cook the chicken in water with salt and pepper.
- When the chicken is done (internal temperature of 165°F), remove it from the broth and let it cool to room temperature.
- Cut the chicken into bite-size pieces.
- In a bowl, combine chicken broth and cream of mushroom soup.
- In a separate bowl, combine the dressing mix with melted butter.
- Place half of the dressing mix in the bottom of an 8 x 8-inch casserole dish.
- Sprinkle half the chicken pieces on top of the dressing.
- Sprinkle the remaining dressing mixture over the chicken layer.
- Place the rest of the chicken on top.
- Pour the soup and broth mixture over the entire casserole.
- Bake at 350°F for 30 minutes.
Recipe Variations for this Stuffing Casserole Recipe
This recipe for chicken and dressing casserole lends itself to additions and substitutions. Here are a few suggestions:
- You can use leftover chicken or sauté fresh chicken breasts in a small amount of olive oil and butter until thoroughly cooked.
- A rotisserie chicken or fully cooked and packaged roasted chicken strips will also work.
- Substitute diced leftover turkey for the chicken. Ground beef or ham is also good.
- Mix in a cup or two of any cooked veggie – green beans, broccoli, carrots.
- Create a pot pie spin by including a package of frozen mixed vegetables.
- Add sautéed onions to the stuffing mix.
- Vary the soup or mix your soups – e.g., cream of celery, cream of broccoli. Creamed corn also works well.
- Top with 1 cup of shredded cheese during the last 5 minutes of baking.
Note: This recipe is perfect to use leftover turkey and stuffing after Thanksgiving or Christmas. You might even be tempted to make too much stuffing on purpose!
Can Chicken Stuffing Casserole Be Made in a Crock Pot?
Yes, you can make this casserole in your crockpot. Set your crockpot on low for all-day or high for quicker timing. The stuffing may not get as crunchy, but the casserole will still taste yummy.
Storage and Make-Ahead Tips
- Reheating: Microwave individual portions 1-2 minutes, or reheat entire casserole covered at 350°F for 20 minutes
- Make ahead: Assemble up to 24 hours in advance, cover and refrigerate. Add soup mixture just before baking.
- Refrigerate: Store leftovers covered for 3-4 days
- Freeze: Freeze unbaked casserole in the baking dish for up to 3 months. Thaw in refrigerator for 24 hours before baking.
Favorite Dinner Casserole Recipes
- Cabbage Roll Casserole
- Chicken and Rice Casserole with Ritz Crackers
- Chicken Cordon Bleu Casserole
- Crab Casserole
- Creamy Chicken Noodle Casserole
- Chicken Pot Pie with Frozen Vegetables
- Doritos Casserole
- Spaghetti Casserole
- Taco Casserole
- Tarragon Chicken Casserole
Popular Chicken Dinner Recipes
Check out my easy casserole recipes and the best chicken recipes here on CopyKat!
Thanks to Kaye Hanson for sharing this recipe.
Southern Chicken and Dressing Casserole: Comfort in 30 Minutes
Ingredients
- 3 pounds boneless, skinless chicken breasts or thighs
- 3 cups water
- 10.25 ounces cream of mushroom soup
- 1/4 cup melted margarine or butter
- 8 ounces cornbread stuffing/dressing mix
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Cook the chicken in 3 cups water with salt and pepper.
- When the chicken is cooked through, remove it from the broth, let it cool, and cut it into bite-size pieces.
- Reserve 1 1/2 cups broth.
- Combine the reserved broth with the cream of mushroom soup.
- In a medium-size bowl, combine the stuffing mix with the melted margarine.
- Cover the bottom of an 8×8-inch casserole dish with half of the stuffing.
- Sprinkle half of the chicken evenly on top.
- Add the rest of the stuffing over the chicken
- Top with the remaining chicken.
- Pour the soup mixture over the entire casserole.
- Bake for 30 minutes.
Is there something I can use instead of the soup? I truly dislike cream of soups.
You could try chicken stock, you would need enough to make about 20 ounces of stock.
Probably try making a heavy béchamel sauce with chicken stock and some mushrooms to imitate the canned soup
This is perfect for a Sunday meal!