Chicken & Dressing Casserole

Chicken Cornbread Casserole

I gotta admit it: when The Hero went to his friend’s wedding in Baltimore, I had decided to eat variations of polenta and chicken the whole time he was gone (with helpings of cheesecake brownie). I didn’t want to leave the house from the time I got off work Friday until I had to pick him up on Sunday. I would relish in the aloneness.

Now the downside is The Hero gives me the Mikey every time I make something new. When we got home Sunday morning, he turned his nose up to my polenta and said ‘what is that?’ as if it were going to get up off my plate and spit alien goo on him. Sigh.

That meant quick thinking for dinner. You’d think as a mostly food blogger, my cabinets would be stocked, right? No. I can tell you exactly what’s in the fridge right now: almond milk, spinach, vanilla yogurt, two eggs, an OLD rotisserie chicken, hoisin sauce, French dressing, spicy mustard, Miracle Whip, two bottles of OxyWater, a jug of water, a pitcher of Arnold Palmer and crumbs of food past that I haven’t gotten around to cleaning up. Besides ice, we have chicken and two loaves of bread in the freezer. Yes… it’s very sad.

I did, however, have all the things necessary for this recipe to make this from scratch. Yes, you can use boxed cornbread mix or Stove Top, condensed cream soup and gravy from the jar. After describing my fridge, I don’t see how I’m in any position to judge, but I will say all the homemadeness of this recipe makes it SO worth the effort.

Cornbread Chicken Casserole
inspired by One Good Thing by Jillee

  • 3 chicken breasts, boiled and shredded

For the dressing (or use Stove Top)

  • 3 cups of cornbread, crumbled
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 eggs, beaten
  • 2 cups chicken stock
  • 4 sage leaves, chopped
  • salt and pepper to taste

For the Cream layer

  • 2 tbsp butter
  • 3 tbsp flour
  • ½ cup chicken broth
  • ½ milk
  • salt and pepper to taste

For the gravy

  • ½ cup flour
  • 1 cup chicken broth
  • 2 tbsp butter
  • salt and pepper to taste

Preheat the oven to 350 degrees. Lightly butter a 9 x 9 baking dish.

Boil the chicken just until done, about 10 minutes. Cool and shred or process in your food processor. Layer in the prepared baking dish.

Make the cream layer:
Melt the butter in a saucepan over medium-low heat. Stir in the flour, stirring constantly until smooth. Remove the pan from the heat and slowly add the chicken broth and milk, stirring constantly to prevent lumps. Add salt and pepper to taste. Pour over the chicken.

Make the dressing:
Cook the cornbread according to the directions or use your favorite recipe. Cool and crumble. In a large pan over medium heat, melt the butter and cook the onion until soft and translucent. Transfer onion to a large bowl and save the pan for the gravy. To the onions, add the crumbled cornbread, chicken stock and sage. Mix well and season to taste with salt and pepper. Add the eggs and mix well. Pour over the cream mixture. It’s okay if the cream has been absorbed by the chicken.

Bake the casserole for 30 to 40 minutes or until the dressing is golden brown. Remove from the oven and let cool for about 10 minutes.

Make the gravy:
While the casserole cools, prepare the gravy. In the onion pan, add the butter and melt over medium heat. Whisk the flour in, stirring constantly to prevent lumps from forming. Slowly add the chicken broth, being sure to scrape up any onion bits left in the pan. Whisk until smooth and heated, about 5 minutes.

Once the gravy is done, serve the casserole with the hot gravy on top and enjoy.


11 thoughts on “Chicken & Dressing Casserole

Add yours

  1. Fantastic! Nothin’ better than chicken and dressin’! Thanks a bunch for posting this – going to pin it right now!

  2. Deauna! I have enjoyed so much reading your post! LOL…especially since I’ve totally seen the ” is that an alien offspring? face before with my own hubs! I’m assuming giving the Mickey means thumbs up? lol…I don’t familiar with the expression! I liked your recipe and if you were able to create this with what you had in your pantry or fridge when is not “stocked” to foodie, just imagine the deliciousness coming out of a planned meal! Thank You so much for sharing this week at the Fluster Buster party! Hope to see you again next week with more of your cuisine, Lizy party co host

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