Easy Chicken and Dressing Casserole

This easy chicken and dressing casserole lets you enjoy the taste of Thanksgiving any day of the year, even on a weeknight!

What do you call the classic side dish served with Thanksgiving turkey: Stuffing or dressing? I’ve always called it dressing, but I think that might be a southern thing. Whatever you want to call it, I absolutely love cornbread dressing. It’s my favorite part of the holiday dinner!

I don’t like to wait for Thanksgiving to have my turkey and dressing fix, so I came up with this simple chicken dressing casserole recipe to get that flavor any time. Serve it with some cranberry sauce on the side, and you’ll think it’s a holiday even on a plain ol’ weekday!

This recipe uses some shortcuts to make it so quick and easy like canned soup and cornbread stuffing mix. It’s important to use reduced-sodium ingredients or the end result will be way too salty. If you’re a regular here, you know I look for organic cream soups (which actually come in cartons not cans). I prefer them for their natural ingredients, but feel free to use the regular cans if you like those.

You can mix up this chicken stuffing casserole a day ahead of time and refrigerate it until you are ready to bake. If you want to drizzle it with gravy, you can see how to make it in my How to Make Gravy video tutorial. If you do that, prepare the gravy in the pot you used to brown the chicken and vegetables to get that flavor. You’ll just need flour, butter, chicken broth, and a little salt and pepper to taste. Easy!!

Easy Chicken and Dressing Casserole

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Don’t wait for Thanksgiving to enjoy the flavor of a turkey dinner!

• Total Time: 1 hour
• Yield: 5 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil or butter
• 4 ribs celery diced
• 1 small onion diced
• 1 small bell pepper diced
• 1 1/2 pound boneless, skinless chicken breast
• 1/4 teaspoon poultry seasoning
• 12 ounces cornbread stuffing mix
• 10 ounces reduced-sodium cream of celery soup
• 10 ounces reduced-sodium cream of mushroom soup
• 15 ounces reduced-sodium chicken broth

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Instructions

1. Preheat oven to 375 degrees F. Spray 9 x 13″ baking dish with cooking spray.
2. In a dutch oven or large pot, heat olive oil or butter over medium high heat. Add celery, onion, and bell pepper. While vegetables saute (about 5 minutes), dice chicken into bite-sized pieces.
3. Add chicken to pot, and sprinkle with poultry seasoning. Stir to coat, and saute until chicken is almost cooked through, 5-7 minutes.
4. Pour in stuffing mix, soups, and chicken broth. Stir to combine, and transfer to prepared baking dish. Cover with foil and bake in preheated oven for 35 minutes. Remove cover, and bake an additional 10 minutes, or until top is golden brown.

Notes

This can all be made in one oven-safe pot if you want to put the dutch oven into the oven to bake. However, this makes cleanup difficult because the dressing sticks to the pan. Transferring to a baking dish coated with cooking spray avoids this problem.

• Author: Andi
• Prep Time: 15
• Cook Time: 45
• Category: Main