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Chicken and Dressing Casserole

Chicken and Dressing Casserole Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 467
Ingredients Method Notes

Ingredients
  

  • 4 cups shredded rotisserie chicken
  • 1 box (8.5 oz) cornbread mix
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 2 large eggs
  • ½ cup unsalted butter, melted and divided
  • ½ cup diced celery
  • ½ cup diced onion
  • 1 teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Preheat oven to 375°F. Grease a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a skillet over medium heat and cook the celery and onion until soft, about 5 minutes.
  2. In a large bowl, whisk the remaining melted butter, cornbread mix, soup, broth, eggs, sage, salt, and pepper until smooth.
  3. Fold in the shredded chicken and cooked vegetables until just combined, then spread evenly in the prepared dish.
  4. Bake 35 to 40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  5. Let the casserole rest 10 minutes, then scoop onto plates and serve while warm.

Notes

Resting the casserole is important: those 10 minutes let the dressing firm up so it holds together when you scoop it. If your rotisserie chicken is heavily seasoned, taste the meat before you salt the batter—some store chickens are already quite salty.