Name: Easy Chicken & Dressing Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern
Ingredients: 3 cups cooked chicken, shredded; 1 (10.5 oz) can cream of chicken soup; 1/2 cup sour cream; 1/2 cup chicken broth; 1/2 teaspoon black pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon dried sage (optional); 2 cups cornbread stuffing mix (or crumbled cornbread); 1/2 cup melted butter; 1/2 cup chopped celery; 1/2 cup chopped onion; Fresh parsley for garnish (optional)

This Easy Chicken & Dressing Casserole is a warm, comforting Southern-style dish that combines tender shredded chicken with creamy soup, savory seasonings, and buttery cornbread stuffing. It’s a hearty, homestyle meal that’s perfect for cozy dinners, holiday leftovers, or when I just want a taste of nostalgic comfort food.

Why You’ll Love This Recipe

I love how this casserole brings together simple ingredients to create a flavorful, filling dish that feels like a hug in a pan. It’s easy to prepare, perfect for feeding a family, and works great as a make-ahead or meal prep option. Whether I’m using leftover chicken or cooking fresh, the result is always delicious and satisfying. The golden, crispy top from the baked stuffing adds the perfect texture contrast to the creamy chicken layer underneath.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken, shredded

1/2 cup sour cream

1/2 cup chicken broth

1 (10.5 oz) can cream of chicken soup

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/4 teaspoon dried sage (optional)

1/2 teaspoon garlic powder

1/2 cup melted butter

2 cups cornbread stuffing mix (or crumbled cornbread)

1/2 cup chopped celery

1/2 cup chopped onion

Fresh parsley for garnish (optional)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish.

In a skillet over medium heat, I sauté the chopped onion and celery in a tablespoon of butter until they’re softened, about 5 minutes.

In a large bowl, I mix the shredded chicken with cream of chicken soup, sour cream, chicken broth, black pepper, onion powder, garlic powder, and sage.

Then I stir in the sautéed vegetables.

In another bowl, I mix the stuffing mix with melted butter until it’s well coated.

I spread half of the stuffing in the bottom of the prepared dish.

Next, I layer the chicken mixture evenly over the stuffing base.

I top it with the remaining stuffing.

I cover the dish with foil and bake for 30 minutes, then uncover and bake for another 10–15 minutes until the top is golden and crispy.

After letting it rest for 5 minutes, I garnish with fresh parsley before serving (if I have it on hand).

Servings and timing

This recipe makes 6 servings.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Calories per serving: 390 kcal

Variations

I sometimes use leftover turkey instead of chicken, especially after the holidays.

For extra flavor, I add a pinch of poultry seasoning or some chopped fresh herbs like thyme or rosemary.

When I want a veggie boost, I toss in a handful of frozen peas or chopped carrots.

If I’m avoiding canned soup, I make a quick homemade cream sauce with butter, flour, chicken broth, and milk.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the oven at 350°F until warmed through (about 15–20 minutes), or I microwave individual portions for about 1–2 minutes. For longer storage, this casserole freezes well—just wrap it tightly and freeze for up to 3 months. I thaw it overnight in the fridge before reheating.

Related Recipes:

Perfect Homemade Stuffing

FAQs

What’s the best type of chicken to use?

I like using rotisserie chicken for convenience, but any cooked and shredded chicken breast or thigh meat works well.

Can I make this casserole ahead of time?

Yes, I often assemble it a day in advance and refrigerate it. I just bake it when I’m ready, adding a few extra minutes to the cook time if it’s cold from the fridge.

Can I use homemade cornbread instead of stuffing mix?

Absolutely. I crumble leftover cornbread and season it with herbs and melted butter for a homemade touch.

How do I make this dish creamier?

To make it extra creamy, I add an extra spoonful of sour cream or a splash more chicken broth to the chicken mixture.

Can I make this gluten-free?

Yes, I use a gluten-free stuffing mix and make sure the cream of chicken soup is certified gluten-free.

Conclusion

This Chicken & Dressing Casserole is one of those comforting meals I always come back to. It’s simple, satisfying, and packed with classic Southern flavors. Whether I’m feeding a crowd or just craving something warm and nostalgic, this recipe delivers every time.

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