Chicken and Dressing Casserole

Are you craving the chicken and dressing your grandma used to make? Then this recipe is what you need. It’s a vintage recipe that’s rich in flavor with a crunchy breadcrumb topping that adds a satisfying contrast to this warm and savory Southern classic. 

For years I’ve been trying to figure out how to get that classic chicken and dressing casserole flavor and texture, and this recipe taught me the trick. For the best texture, make sure to use thick and stale bread crumbs, especially in the bottom layer of the dish. Trust me, this simple trick adds that classic touch.

Love this recipe? Then you’ll love other recipes that use leftover rotisserie or cooked chicken like my curry chicken salad. And if you’re in the mood for a baked chicken recipe, try my bourbon pecan chicken. My family also loves the classic chicken broth I make using my instant pot chicken bone broth recipe.

Why I Love This Recipe

• Uses Leftovers: Like you, I hate wasting food and I’m constantly looking for recipes that repurpose leftovers. This classic dish is a great way to use up leftover chicken like rotisserie chicken and stale bread.
• Classic Flavors: I’m sure you crave those classic flavors of chicken and dressing that your grandma used to make. This recipe will give you exactly that. I love it as a side dish for Thanksgiving.
• Time-Tested: This is a vintage recipe that dozens of people have loved over the years. It has that classic Southern charm I know you’ll appreciate.
• Simplified: There are many steps to this recipe but it’s very worth it. I’ve actually broken it down into sections to make it easier to follow.

Key Ingredients

• Bread Crumbs: These will be toasted in butter for a golden, crunchy topping that adds a satisfying crunch to the dish.
• Chicken: The star of the show, this cooked and cubed chicken will provide a hearty, savory flavor to the dish. You can even use leftover turkey if you like around Thanksgiving.
• Celery: Diced celery will add a fresh, crunchy texture and a hint of tanginess to balance the flavors.
• Onion: Chopped onion will bring a sweet and tangy flavor to the dish for added savory flavors.
• Fresh Parsley: This will add a pop of color and a fresh, herby flavor to the dish.
• Butter: Used in various parts of the recipe, the butter will add a rich, creamy flavor to the broth filling and help to brown and sauté ingredients too.
• Salt and Pepper: These seasonings will enhance the flavors of the other ingredients and bring a balance to the dish.
• Poultry Seasonings: This blend of seasonings, which may include sage, thyme, and rosemary, will add a warm, savory flavor that is perfect for a comforting dish like this.
• Chicken Broth: This will add a savory depth of flavor and also help to moisten the bread stuffing.
• Flour: This will be used to thicken the broth, giving it a creamy, smooth texture.
• Milk: It will also be used to add creaminess to the broth filling, enhancing the overall richness of the dish.
• Eggs: These will be beaten and then added to the hot mixture, helping to bind the ingredients together and add a light, fluffy texture to the dish.

Equipment

• 13×9 Baking Pan – You’ll need a baking dish to bake the chicken and dressing in the oven. Make sure to grease it beforehand to prevent sticking.
• Heavy Bottom Large Skillet – This is essential for browning the bread crumbs and sauté the celery, onion, and parsley. It’s also used to melt butter and make a thickened broth filling.
• Mixing Bowl – There are quite a few ingredients to mix together in this recipe, so you’ll need a large mixing bowl for the preparation. 

How to Make Chicken And Dressing 

Preparation

To start, preheat your oven to 350˚ F and grease your 13×9 casserole dish. This will ensure your chicken and dressing does not stick to the dish. Also, if you haven’t yet cook your chicken and cut it into cubes. (I use rotisserie chicken to make this step easier.)

Step 1 – Prepare the Bread Crumb topping

In a heavy-bottom skillet, brown the bread crumbs with butter until they are golden. Once done, set them aside. This will give your chicken and dressing a satisfyingly crunchy topping.

Step 2 – Prepare the Bread Stuffing

In a large bowl, sauté celery, onion, and parsley in butter. After five minutes, add the cubed bread and toss. Then, add salt, pepper, and poultry seasonings, and toss again. Next, add this mixture to your greased casserole dish and sprinkle it with chicken broth. This will be the flavorful base of your chicken and dressing recipe.

Step 3 – Prepare the Filling

In a large skillet, melt butter over medium-high heat. Add flour and stir until combined. Gradually add chicken broth and milk, whisk it repeatedly. Add salt and continue cooking and stirring constantly until the mixture thickens. This will be the creamy thickened broth that binds all the ingredients together in your chicken and dressing.

Step 4 – Combine the Bread Mix and Broth Filling

In a small bowl, whisk the eggs. Add about a cup of hot thickened broth mixture very slowly to the eggs in the bowl, and whisk it repeatedly. Then, add this mixture to the hot broth mixture. Cook this over low heat for 3 minutes and stir. This will make sure the eggs are tempered and won’t scramble when added to the thicken broth.

Step 5 – Assemble and Bake the Chicken and Dressings

Pour the hot broth mixture over the bread mixture into your casserole dish. Then, cover it with the cooked chicken. Finally, sprinkle the golden breadcrumbs on top. This will give your chicken and dressing a satisfyingly crunchy topping.

Step 6 – Bake

Pop your casserole dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when it’s bubbly and the center temperature reaches 160˚ F. 

Step 7 – Serve

Once baked, take your chicken and dressing out of the oven and let it cool for a bit. Then, serve it warm and enjoy this hearty and satisfying meal.

Expert Tip

For the best texture in your chicken and dressing recipe, consider the type of bread you use. The more stale or thicker the bread crust, the more texture your bottom layer will have. If you prefer a denser texture, toast the bread cubes prior to making the recipe. However, if you don’t mind a custard-like texture, any type of bread will work.

Recipe Variations

• Cornbread: Although it’s not tested, using cornbread could be an alternative to the bread in the recipe. 
• Seasonings: This recipe will give you classic, vintage flavors, but you can also customize it by using your favorite seasoning mixes.
• Herbs: Feel free to add extra herbs to the bread stuffing if you desire. I’m sure over time you’ll make this recipe your own to pass down to your kids and grandkids.
• Canned Soup: You can even add canned soups such as cream of mushroom or cream of chicken soup to enhance the flavors even more.

What to Serve With

• For a hearty and comforting meal, serve with a side of creamy mashed potatoes. The rich flavors of the chicken and dressing are beautifully complimented by the smooth and buttery mashed potatoes.
• If you’re looking for a lighter option, a side of steamed broccoli or sautééd spinach works wonderfully. The fresh, vibrant flavors of the vegetables balance the richness of chicken and dressing, making for a well-rounded meal.

Recipe FAQs

Storing and Reheating

• Storing: If you have leftovers, they can be stored in the refrigerator. Just place the dish in an airtight container. It will keep for up to 3 days.
• Freezing: Unfortunately, I don’t recommend freezing this dish. Freezing and thawing can alter the taste and texture of the sauce, so it’s best enjoyed fresh or reheated from the fridge. 
• Reheating Instructions: You can easily reheat it in the oven or by using a microwave. Heat it in 30-second increments until it’s warm all the way through.

Serving Size

• What to Expect: This chicken and dressing recipe yields a delicious casserole dish, enough to serve 8-10 people.
• How to Scale: If you’re expecting a larger crowd, you can easily double the recipe. Just make sure to use a larger casserole dish to accommodate the increased quantity. Follow the rest of the instructions as directed.