WW Chicken and Dressing Casserole

Golden, Cozy & Straight from the Heart of the South

Tender shredded chicken, buttery cornbread, and savory herbs come together in one comforting bake that tastes like Thanksgiving at Grandma’s — warm, hearty, and full of love. 💛

🍽 Recipe Card

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Dietary Tags: Comfort Food, Southern Classic, Family-Friendly

✅ Ingredients

• Shredded chicken

• Crumbled cornbread

• Onion, diced

• Celery, chopped

• Cream of chicken soup

• Chicken broth

• Melted butter

• Poultry seasoning

• Salt & pepper to taste

🔢 Instructions

1. Preheat Oven:
   Set your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.

2. Sauté Vegetables:
   In a skillet, melt butter and sauté onion and celery until softened and fragrant (about 5 minutes).

3. Mix the Base:
   In a large bowl, combine crumbled cornbread, shredded chicken, and sautéed vegetables.

4. Add Wet Ingredients:
   Stir in cream of chicken soup, chicken broth, poultry seasoning, salt, and pepper. The mixture should be soft and moist — like thick stuffing.

5. Bake:
   Spread evenly into the prepared dish. Bake uncovered for 45 minutes, or until golden and slightly crisp around the edges.

6. Serve:
   Let cool slightly, then serve warm with gravy or cranberry sauce for a true Southern comfort meal.

💡 Quick Tips

• Use day-old cornbread — it holds texture better and prevents sogginess.

• Want a creamier casserole? Add an extra ½ cup of broth before baking.

• This dish doubles beautifully for potlucks or family gatherings.

🥘 Introduction

Golden, cozy, and straight from the heart of the South — this Chicken and Dressing Casserole brings Sunday dinner comfort any night of the week. It’s the kind of dish that fills your kitchen with nostalgic aromas and your heart with warmth.

Think of it as Thanksgiving in a single pan: tender chicken, buttery cornbread, and a savory blend of herbs baked to perfection. It’s simple, satisfying, and sure to win over everyone at the table.

👩‍🍳 Step-by-Step Cooking Guide

1. Sauté the Veggies

Melt butter in a skillet, then add diced onion and chopped celery. Cook until translucent and soft — they’ll add sweet aroma and texture to the dressing.
Tip: Don’t rush this step — gentle sautéing builds flavor depth.

2. Mix the Cornbread Base

Crumble cornbread into a large mixing bowl. Add shredded chicken and sautéed veggies, mixing lightly to combine.
Tip: Avoid overmixing to keep some cornbread texture intact.

3. Combine and Season

Stir in cream of chicken soup, chicken broth, poultry seasoning, salt, and pepper. The mixture should feel moist but not soupy.
Tip: Add a splash more broth if it feels too dry.

4. Bake to Golden Perfection

Transfer to a greased casserole dish and bake for 45 minutes until golden-brown on top.
You’ll know it’s ready when the edges crisp up and your kitchen smells like Thanksgiving magic.

Ingredient Details & Substitutions

• Cornbread: Homemade or store-bought works. For richer flavor, use buttermilk cornbread.

• Chicken: Rotisserie chicken is a great shortcut. Turkey also makes a delicious substitute.

• Cream of Chicken Soup: Swap with cream of mushroom for a twist, or use a homemade roux for a cleaner version.

• Poultry Seasoning: Classic blend of sage, thyme, and rosemary — adjust to taste or use fresh herbs.

• Butter: Adds richness — you can use olive oil for a lighter version.

Equipment Tip: No casserole dish? Bake in a deep ovenproof skillet or Dutch oven — it adds rustic charm and holds heat beautifully.

🍗 Variations & Serving Suggestions

Flavor Variations:

• Add ½ cup chopped cooked sausage for extra heartiness.

• Sprinkle shredded cheddar on top before baking for a cheesy crust.

• Stir in a few tablespoons of chopped parsley or sage for an herby lift.

Dietary Adaptations:

• Gluten-Free: Use gluten-free cornbread and soup.

• Dairy-Free: Replace butter with vegan butter and use a dairy-free cream soup.

Serving Ideas:

• Serve with brown gravy, cranberry sauce, or green beans for a complete Southern plate.

• Perfect as a main dish for Sunday dinner or as a side for holiday feasts.

🧊 Storage & Make-Ahead

• Store: Refrigerate in an airtight container for up to 4 days.

• Freeze: Cool completely and freeze portions up to 2 months.

• Reheat: Warm in oven at 325°F for 15–20 minutes or microwave individual portions until heated through.

Tip: Add a drizzle of broth before reheating to keep it moist.

🧮 Nutrition (per serving, estimated)

Calories: 340 kcal | Protein: 21g | Carbs: 28g | Fat: 15g
Dietary Highlights: High-Protein, Family Comfort Dish

Allergens: Contains gluten and dairy (see substitutions above).

❓ Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes! Assemble the casserole up to a day ahead, cover, and refrigerate. Bake just before serving.

Q: Can I use turkey instead of chicken?
A: Absolutely — it’s perfect for Thanksgiving leftovers!

Q: My dressing came out dry — what happened?
A: It may need more broth. Next time, add ½–1 cup extra before baking, or cover with foil halfway through.

Q: Can I freeze leftovers?
A: Yes, this casserole freezes very well. Thaw overnight and reheat in the oven for best texture.

❤️ Story Behind the Recipe

This dish comes straight from my grandmother’s kitchen — the kind of recipe that wasn’t written down but passed along in memories and moments. Every bite brings back Sunday dinners and laughter around the table.

When I first made it myself, I realized it’s not just food — it’s a feeling. That golden top, that buttery aroma — it’s comfort baked in a pan.

💬 Reader Interaction

Did you grow up with a version of Chicken and Dressing? I’d love to hear your family twist!
Share your photos or tag #SouthernHeartKitchen — and if this recipe made you smile, leave a review below. 💛