This chicken and dressing bake is a tasty dressing to serve along with a holiday dinner or make it a main dish with steamed green beans or broccoli and mashed potatoes. Cranberry sauce is great with this casserole, too!
Chicken and Cornbread Dressing Casserole
Serve this chicken and cornbread dressing casserole as a holiday side or a main dish with gravy and cranberry sauce on the side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole, Chicken
Ingredients
Scale
- 5 tablespoons melted butter, divided
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 1 can condensed cream of chicken soup
- 1/3 cup mayonnaise
- 2/3 cup milk
- 8 ounces cornbread dressing crumbs
- 3 cups diced cooked chicken
- 3/4 cup chicken broth, or enough to moisten
- kosher salt and black pepper, to taste
- 2 tablespoons minced parsley
Instructions
- Preheat the oven to 350 F.
- Put 2 tablespoons of the melted butter in a large skillet or sauté pan. Place the pan over medium heat and add the chopped onion and celery. Cook, stirring, for 3 to 4 minutes, until the onion is translucent.
- Add the soup, mayonnaise, and milk to the skillet and stir until well combined. Remove the pan from the heat.
- Put the cornbread dressing crumbs and chicken in a large bowl. Add the soup mixture and enough chicken broth to moisten; taste and add salt and pepper, to taste. Stir in the parsley and transfer the mixture to a lightly buttered 2 1/2 to 3-quart baking dish. Drizzle with the remaining 2 tablespoons of melted butter.
- Bake the casserole for 30 to 40 minutes, until hot and thoroughly cooked.
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