Whenever we have this casserole it always feels like Thanksgiving. It’s super flavorful and my kids always love this for dinner. This recipe is so easy to make, you can even prepare this earlier in a day. Just cover and refrigerate until you’re ready to bake. Pop in the oven and serve with a big side of mashed potato or your favorite veggies. My favorite is the cheese topping because I love the crunch of it in every bite. Or you can leave it off, your choice. Either way, this casserole will still be as amazing as it ever will be!
Ingredients
Cornbread (about 4 cups, crumbled)
4 large chicken breast, cooked and cubed
1 10.5 oz can of Cream of Mushroom Soup
1/2 teaspoon poultry seasoning (optional)
4 eggs, boiled and chopped
1 small onion, chopped
1/2 teaspoon black pepper
1 stalk celery, diced
2 cups chicken broth
2 tablespoon melted butter
1/4 teaspoon salt
For the Gravy
1/2 cup unsalted butter
1/2 cup all-purpose flour
1-quart chicken stock
1/3 cup of heavy cream
1/4 teaspoon salt
1/2 teaspoon black pepper
pinch of cayenne pepper
How to make Chicken and Dressing Casserole
Step 1: In a bowl, combine all the ingredients except the gravy ingredients.
Step 2: Greased a 9 x 13-inch casserole dish and carefully pour the mixture in the prepared dish. Place inside the oven and bake at 350 degrees for 40-50 minutes or until set.
Step 3: Meanwhile, put the butter in a saucepan and melt over medium heat.
Step 4: Mix in the flour and cook for about 2 minutes.
Step 5: Slowly whisk in the chicken stock. Continue cooking for 4-6 minutes in low heat and stir continuously until the mixture is thick enough to coat the back of a spoon.
Step 6: Then, stir in the heavy cream and season with salt, pepper, and cayenne pepper.
Step 7: Remove the casserole from the oven and generously pour the gravy over the top. Serve with mashed potato on the side. Enjoy!
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