This tasty chicken and dressing casserole is the perfect size for a big family or potluck dinner. The chicken is baked and then cut up and finished with a delicious stuffing mixture. Condensed soups make the sauce a snap to fix, and store-bought stuffing mix adds texture and flavor. Use all cornbread stuffing mix or all bread stuffing mix if you like, and feel free to add extra herbs.
You can also cook the chicken the day before to make preparation a breeze. Serve the casserole with a salad, roasted vegetables, or scalloped potatoes.
Recipe Variations
- Use the chopped meat from 2 to 3 large rotisserie chickens. You’ll want 6 to 8 cups of chopped chicken.
- Add sautéed vegetables. Mushrooms, celery, shredded carrots, and peppers are excellent additions.
- Finish the casserole with a topping of shredded cheese, such as Monterey Jack, mild cheddar, fontina, or Gruyère.
- Replace the cream of mushroom soup with cream of celery soup.
Potluck Chicken and Dressing Casserole
Impress your dinner guests with a homemade chicken and dressing casserole. This classic comfort food is made with baked chicken and a savory stuffing mix, creating a delicious and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Chicken
- Method: Bake
Ingredients
Scale
- 8 boneless chicken breast halves, about 2 1/2 to 3 pounds
- 3/4 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup minced onion
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1 1/3 cups milk
- 1 cup herb-seasoned bread stuffing mix
- 1 cup cornbread stuffing mix
- 1/2 cup melted butter
Instructions
- Heat the oven to 350 F.
- Place chicken breasts in a lightly buttered baking dish. Add the chicken broth and sprinkle with salt, pepper, and minced onion.
- Cover and bake for 25 minutes or until the chicken is tender.
- Remove chicken from the baking dish, reserving 1 cup of the juices—add more broth if you don’t have 1 cup. Wipe out the baking dish and grease or spray with cooking spray.
- When the chicken is cool enough to handle, cut it into bite-sized pieces and transfer them to the baking dish.
- Combine the soups and the milk in a medium saucepan. Cook until heated through; pour over chicken.
- Combine herb-seasoned and cornmeal stuffing crumbs and sprinkle over the soup mixture. Combine melted butter and reserved chicken broth; pour evenly over stuffing crumbs.
- Bake the chicken casserole, uncovered, until hot, about 30 minutes.
