There’s nothing quite like slipping under a cozy blanket when the wind turns crisp and the sky fades to twilight. A simple dinner can be more than just fuel; it can feel like a warm hug for your whole self.
You know what? This chicken dressing casserole nails that comfort angle. Tender chicken pieces swim in a silky, creamy sauce, all crowned by a golden, crispy cornbread stuffing that crackles under your fork.
Why You’ll Love It
Let’s chat about why this one-dish wonder deserves a spot on your table. First, it’s nostalgia served hot—whispering Sunday lunches at Grandma’s, where laughter mixed with the smell of bubbling casseroles. Second, it’s ridiculously easy. With two cans of creamy soup doing half the work, you’ll reclaim precious evening hours. No fiddly sauces, no juggling multiple pots—just hearty flavors that hug you from the inside out. And here’s the kicker: the cornbread topping delivers a textural surprise, crisp at the edges and soft beneath. Whether you’re feeding picky kids, hosting a casual potluck, or simply craving a fuss-free dinner, this casserole hits all the right notes. Leftovers? They reheat like a dream—no rubbery chicken or soggy crumbs in sight.
Timing and Servings
This casserole feeds 6 to 8 happily. Plan on about 20 minutes of hands-on prep (plus the chicken boil) and roughly 45 minutes in a 350°F oven. Altogether, you’re looking at just under an hour from fridge to table. Cooking for fewer folks? Use an 8×8-inch dish and halve the ingredients. Hosting a crowd? Double up and grab two pans so everything bakes evenly and no one’s waiting by the oven door.
Ingredients
- 3 pounds boneless, skinless chicken breasts
- 1 can (10.5 oz) condensed cream of celery soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 10½ fl oz milk (measure with a soup can)
- 1 package (6 oz) seasoned cornbread stuffing mix
- 1½ cups chicken broth or reserved cooking liquid
- Optional: ½ cup diced onion and 2 chopped celery stalks
- Salt and pepper, to taste
Directions
- Bring a large pot of lightly salted water to a gentle boil. Add chicken breasts and simmer until cooked through, about 25–30 minutes. Reserve 1½ cups of cooking liquid, then let the chicken cool slightly.
- Preheat oven to 350°F. Shred or chop the chicken into bite-sized pieces and spread evenly in a 9×13-inch baking dish.
- In a bowl, whisk together both cans of soup and the milk. Season with salt and pepper, then pour over the chicken, smoothing the surface so every morsel is coated.
- In another bowl, stir the stuffing mix with chicken broth (or reserved liquid) until just moistened. Fold in onion and celery if you like a veggie pop.
- Top the saucy chicken with the stuffing mixture, spreading loosely to cover the entire dish.
- Bake for about 45 minutes, until the top turns golden brown and you see sauce bubbling at the edges. The center should feel set, not soupy.
- Let it rest for 5–10 minutes before serving so everything firms up nicely and slices hold their shape.
Variations
- Swap chicken for leftover turkey or diced ham—perfect after holiday feasts.
- Stir in herbs like chopped thyme, sage, or rosemary for a fragrant lift.
- Add a pinch of cayenne or crushed red pepper flakes if you like a little heat.
- Make it gluten-free by choosing a GF cornbread stuffing or cubed gluten-free bread.
- Toss in cooked peas, shredded carrots, or sliced mushrooms beneath the topping for extra color and nutrients.
Storage & Reheating Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze portions in freezer-safe containers for as long as 3 months.
- Reheat in a 350°F oven for 15–20 minutes until warmed through; sprinkle a little milk or broth on top if it seems dry.
- Microwaving works too, though you might lose some of that crisp topping charm.
FAQs
Can I use fresh stuffing instead of the boxed mix?
Absolutely. Tear about 4 cups of cornbread or your favorite savory bread into chunks. Moisten gently with broth—just until it clings. Too much liquid and it turns gummy.
Is there a dairy-free option?
Yes—look for dairy-free “cream” soups (brands like Pacific Foods or Amy’s make good ones) and swap in plant-based milk. The texture softens up a bit, but you’ll still get that homey vibe.
How do I know the casserole is done?
You’ll see golden-brown peaks on the stuffing and a steady bubble around the edges. If it jiggles like a pudding, pop it back in for five more minutes.
Conclusion
This chicken dressing casserole isn’t just a meal; it’s a little ritual of comfort whenever life feels hectic. With minimal fuss, you get tender chicken, a dreamy sauce, and a crunchy cornbread crown that makes people smile. Next time your calendar’s overflowing or the weather nudges you indoors, treat yourself (and anyone lucky enough to share) to this cozy classic. You might just start swapping out other dinners for this trusty, timeless favorite.
Chicken Dressing Casserole
Ingredients
- 3 lbs boneless skinless chicken breasts
- 1 can 10.5 oz condensed cream of celery soup
- 1 can 10.5 oz condensed cream of chicken soup
- 10 ½ fl oz milk use soup can for measuring
- 1 package 6 oz seasoned cornbread stuffing mix
- 1 ½ cups chicken broth
- Optional: 1/2 cup diced onion 2 celery stalks, chopped
Instructions
- Cook the Chicken: Place chicken breasts in a large saucepan, cover with lightly salted water, and bring to a boil. Cook until thoroughly done, about 30 minutes. Reserve the cooking broth and set the chicken aside to cool slightly.
- Prepare the Chicken and Oven: Cut the cooked chicken into bite-sized pieces and spread evenly in a 9x13-inch baking dish. Preheat the oven to 350°F (175°C).
- Make the Creamy Sauce: In a medium bowl, mix the condensed cream of celery soup, condensed cream of chicken soup, and milk until smooth. Pour the mixture over the chicken in the baking dish.
- Prepare the Stuffing: In a small bowl, combine the seasoned cornbread stuffing mix with 1 ½ cups of chicken broth (use the reserved broth). Stir until the stuffing is moistened. Add diced onion and chopped celery if using.
- Assemble the Casserole: Spoon the stuffing mixture evenly over the chicken and soup mixture in the baking dish.
- Bake the Casserole: Bake in the preheated oven for 45 minutes, or until heated through and the top is golden brown and slightly crispy.
- Serve: Let the casserole cool slightly before serving. Enjoy warm!
