Chicken And Dressing Casserole Recipe

Chicken and dressing casserole is one of my favorite side dishes to have during the holidays, and it’s a southern classic. This chicken and dressing recipe by Ms. Brenda Dee on YouTube can be vegetarian friendly too if you leave out the chicken. I usually cook a vegetable dressing, but I think adding the chicken would bring out a lot of flavors and keeping it moist. I love Thanksgiving food, and it’s time to start getting the recipes on my list. Chicken and dressing casserole doesn’t have to be served during Thanksgiving, it can be served on any other holidays such as Christmas too. I’m inspired to make this chicken and dressing casserole recipe in my cast-iron skillet now. The brown gravy on top of the chicken and dressing is the perfect finish to mesh together.

Ingredients:

• 3 or 4 Pcs. of Chicken (cooked & deboned)
• 1 can of Cream of Chicken Soup
• Cornbread (recipe in this description box)
• 16 oz. or more of Chicken Broth
• 2 Celery Stalks finely diced
• 1 small Onion finely diced
• 6 Tablespoons of Butter
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 1 Teaspoon Black Pepper
• 1 Salt or Seasoning Salt
• 2 Teaspoons or more Poultry Seasoning
• 2 Teaspoons or more Sage
• 2 Boiled Eggs chopped (optional)

Directions:

First, prepare the cornbread. Once it’s baked, chop it up into small pieces and mash it up. Continue to watch Ms. Brenda Dee tutorial on YouTube for full instructions and details.

Next, add the sauteed onions and celery. Then, add the cooked chicken and seasonings to the cornbread mixture. Add the rest of the ingredients together, and mix together. Pour the chicken and dressing casserole mixture into a heated oil cast iron skillet. Smooth everything evenly and bake at 350F for 35-40 minutes.

Overall, this can be cooked in a casserole baking dish, but I like the nicely charred edges of things when they’re cooked in a cast-iron skillet.