Chicken and Dressing Casserole

In the South, dressing means cornbread baked outside the bird, a Thanksgiving staple that turns leftovers into comfort. This casserole folds shredded chicken, crumbled day-old cornbread, and sage into a creamy bake ready for the holiday table.

Serves 8 · 25 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 3 cups cooked chicken, shreddedMeat
• 4 cups cornbread, crumbled (day-old)Bakery
• 1 cup celery, choppedProduce
• 1 onion, choppedProduce
• 1 can (10.5 oz) cream of chicken soupPantry
• 2 cups chicken brothPantry
• 2 eggsDairy
• 1 tsp sageSpices
• 1/2 tsp poultry seasoningSpices
• 4 tbsp butterDairy
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 350°F. Sauté celery and onion in butter until soft.
2. 2Mix cornbread, chicken, sautéed vegetables, soup, broth, eggs, sage, poultry seasoning, salt, and pepper—mixture should be moist.
3. 3Spread in a greased 9x13-inch dish.
4. 4Bake 35–40 minutes until set and top is golden.