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.
Find it online: https://classic-recipes.com/chicken-dressing-casserole-recipe/