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Chicken and Dressing Casserole


Courtesy of Kara Kimbrough 

2-3 pounds boneless chicken breast filets or tenders, cooked and shredded (about 4 cups)

 6 cups coarsely crumbled cornbread (I don’t recommend Jiffy Mix for this recipe)

 8 slices white bread, torn

 3-1/2 cups chicken broth

 2 cans condensed cream of chicken soup

 1 medium onion, chopped

 2 stalks celery, chopped

 4 eggs, slightly beaten

 1/2 teaspoon pepper

 1/4 teaspoon salt

 1/2 cup butter, cut into small pieces


Heat oven to 400 degrees F.


Spray 13x9-inch glass baking dish with cooking spray. In a large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.


Bake uncovered about 45 minutes or until bubbly and golden brown

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