Chicken and Dressing Casserole
This chicken and dressing casserole layers juicy shredded chicken in a creamy sauce with buttery, herb-seasoned dressing and bakes into the ultimate comfort food dinner.
Ingredients
- 4 cups cooked shredded chicken (about 2 large chicken breasts or 1 rotisserie chicken)
- 1 6-ounce box herb-seasoned stuffing mix
- 1 10.5-ounce can cream of chicken soup
- 1 cup sour cream
- 1½ cups chicken broth
- ½ cup unsalted butter melted
- ½ cup diced celery
- ½ cup diced yellow onion
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until the chicken is evenly coated.
- Fold in the diced celery and onion.
- Spread the chicken mixture evenly across the bottom of the prepared baking dish.
- In a separate bowl, combine the stuffing mix, melted butter, chicken broth, and dried sage. Stir gently until the stuffing is evenly moistened and let it sit for 2 minutes.
- Spoon the stuffing mixture evenly over the chicken layer. Spread lightly with a fork without pressing down.
- Bake uncovered for 35 to 40 minutes, until the dressing is golden brown and the chicken mixture is bubbly around the edges.
- Let the casserole rest for 5 to 10 minutes before serving.
- Garnish with fresh parsley, if desired.
Notes
A store-bought rotisserie chicken is the fastest shortcut and yields about 4 cups of shredded meat.
Don't pack the dressing layer down. Keeping it loose gives you a crispy top and soft center.
For an extra cheesy casserole, add 1 cup of shredded cheddar between the chicken and dressing layers.
This casserole can be assembled up to 24 hours ahead and stored in the fridge before baking. Add 5 to 10 extra minutes of baking time when starting cold.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Drizzle a few tablespoons of chicken broth over leftovers before reheating to restore moisture.
Don't pack the dressing layer down. Keeping it loose gives you a crispy top and soft center.
For an extra cheesy casserole, add 1 cup of shredded cheddar between the chicken and dressing layers.
This casserole can be assembled up to 24 hours ahead and stored in the fridge before baking. Add 5 to 10 extra minutes of baking time when starting cold.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Drizzle a few tablespoons of chicken broth over leftovers before reheating to restore moisture.