Chicken and Dressing Casserole
Comforting Chicken and Dressing Casserole made with shredded chicken, cornbread, celery, onion, creamy soup, savory broth, herbs, and homemade gravy.
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Servings: 8
Ingredients
For the Casserole
- 4 c shredded chicken
- 4 c cornbread or other cubed dried bread
- 1/3 c chopped celery
- 1 c chopped onion
- 1 can cream of onion soup
- 1 1/2 c chicken broth
- 2 tbsp butter
- 1 tsp poultry seasoning
- 1/2 tsp dried sage
- Salt and black pepper to taste
For the Gravy
- 1/4 c unsalted butter
- 1/4 c flour
- 2 c chicken broth
- 1/4 c heavy cream
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Place 2 tbsp butter in a skillet over medium-high heat.
- Allow the butter to melt completely.
- Add the chopped onion and chopped celery to the skillet.
- Sauté until the vegetables are softened.
- In a large mixing bowl, combine the cubed cornbread or dried bread, shredded chicken, sautéed onion and celery, dried sage, poultry seasoning, cream of onion soup, and chicken broth.
- Stir until all ingredients are evenly combined.
- Season with salt and black pepper to taste.
- Grease a 9 x 13-inch baking dish.
- Transfer the chicken and dressing mixture to the prepared baking dish.
- Spread the mixture evenly in the dish.
- Bake for 45 minutes, or until the casserole is hot throughout and lightly golden on top.
- While the casserole bakes, prepare the gravy.
- Melt 1/4 c unsalted butter in a skillet over medium heat.
- Add the flour to the melted butter.
- Whisk until the flour and butter are fully combined.
- Continue cooking, whisking frequently, until the mixture begins to brown slightly.
- Slowly whisk in the chicken broth.
- Season with salt and black pepper to taste.
- Continue simmering until the gravy begins to thicken.
- Stir in the heavy cream.
- Simmer for an additional 5 to 10 minutes, or until the gravy is smooth and creamy.
- Remove the casserole from the oven.
- Pour the gravy over the top of the casserole, or serve it on the side.
- Garnish with parsley or chopped green onion, if desired.
- Serve warm.
Notes
To make this Chicken and Dressing Casserole gluten free, use gluten-free cornbread or certified gluten-free dried bread cubes.
Replace the regular flour in the gravy with a gluten-free 1:1 flour blend or cornstarch slurry.
Confirm that the cream of onion soup, chicken broth, poultry seasoning, dried sage, and all packaged ingredients are labeled gluten free.
Use a gluten-free cream soup or homemade gluten-free cream soup substitute if needed.
Prepare the casserole with clean mixing bowls, utensils, baking dishes, cutting boards, and skillets to prevent gluten cross-contact.
If using store-bought cornbread, stuffing mix, or broth, check labels carefully before adding them to the recipe.