The Casserole That Tastes Like Grandma's Kitchen
There's something about the aroma of savory chicken and cornbread baking together that instantly transports you to Sunday dinners at your grandmother's house. This Old-Fashioned Chicken Dressing Casserole is pure, unapologetic comfort food—the kind that wraps you in a warm hug and makes everything feel right with the world. It's simple, it's nostalgic, and it's exactly what you need when you're craving something that feels like home.
What makes this casserole so special is how it transforms humble ingredients into something truly memorable. The cornbread adds a subtle sweetness and tender crumb, the white bread soaks up all that savory chicken broth, and the vegetables give it just enough texture and flavor to keep every bite interesting. Whether you're making it for a busy weeknight, bringing it to a potluck, or serving it at a holiday table, this dish has a way of making people happy. And the best part? It's ridiculously easy to pull together.
Why You'll Love This Recipe
- Pure comfort food at its finest—warm, savory, and incredibly satisfying
- Uses leftover or rotisserie chicken for maximum convenience
- Perfect for feeding a crowd with 6-8 generous servings
- Budget-friendly ingredients that don't break the bank
- Ready in under an hour from start to finish
- Classic Southern flavors that never go out of style
- Great for meal prep—tastes even better the next day
- Perfect for potlucks and holidays—travels well and stays warm
- Kid-approved and crowd-pleasing with familiar, comforting flavors
- Versatile recipe that welcomes your own personal touches
Ingredients
- 4 cups cornbread, crumbled (about 1 standard cornbread loaf)
- 2 cups white bread cubes, slightly dried (day-old bread works best)
- 1½ cups cooked chicken, chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 4 tablespoons butter
- 1½ cups chicken broth
- ¼ cup fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, lightly beaten
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
- Small bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Cooking spray or butter for greasing
Step-by-Step Instructions
Step 1: Preheat and Prep Your Pan
Get your oven heating to 375°F (190°C) so it's ready when you are. Generously grease a 9x13 inch baking dish with butter or cooking spray—this ensures your casserole releases cleanly and gives the edges a nice golden crust.
Step 2: Sauté Your Aromatics
Melt the butter in a large skillet over medium heat until it's foaming and fragrant. Add your finely chopped onion and celery, stirring occasionally as they cook down. You want them soft and translucent, about 5-7 minutes, so they blend seamlessly into the casserole and add flavor without any crunch. The kitchen will start smelling amazing right about now.
Step 3: Build Your Base
In a large mixing bowl, combine your crumbled cornbread and dried white bread cubes—the mix of textures is what makes this dressing so good. Add the chopped cooked chicken, then fold in your sautéed onion and celery mixture along with all that buttery goodness from the pan. Sprinkle in the fresh parsley, salt, and pepper, giving everything a gentle toss to distribute the seasonings evenly.
Step 4: Make Your Binding Mixture
In a small bowl, whisk together the chicken broth and lightly beaten eggs until they're completely combined. This mixture is what holds everything together and keeps the casserole moist and cohesive instead of dry and crumbly.
Step 5: Bring It All Together
Pour your broth-egg mixture over the bread and chicken mixture in the large bowl. Using a gentle folding motion, toss everything together until all the bread pieces are evenly moistened but not mushy. You want some texture here—overmixing will turn it into mush instead of a beautiful, tender casserole with distinct bits of cornbread and chicken throughout.
Step 6: Transfer to Your Baking Dish
Pour the entire mixture into your prepared baking dish, spreading it out evenly with a spatula so it bakes uniformly. Don't pack it down too hard—you want it cozy but not compressed, which helps it bake up light and fluffy instead of dense.
Step 7: Bake to Golden Perfection
Slide your casserole into the preheated oven and bake for 30-35 minutes. You're looking for a gorgeous golden-brown top and edges that pull away slightly from the sides of the dish. The whole thing should be heated through and have a slight crust on top that gives way to tender, savory goodness underneath.
Step 8: Rest and Serve
Let the casserole cool for about 5-10 minutes before serving. This brief rest helps everything set up so it slices more cleanly, though honestly, even if it's a little messy, it's still going to taste incredible. Scoop out generous portions and watch them disappear.
Pro Tips
- Use day-old bread for the best texture. Fresh bread can turn mushy when mixed with liquid, but slightly dried bread cubes hold their shape and soak up just the right amount of moisture. If you only have fresh bread, cube it and toast lightly in a 300°F oven for 10 minutes.
- Make your own cornbread or use store-bought. Either works beautifully. If using store-bought, a standard 8x8 inch pan of cornbread gives you about the right amount when crumbled.
- Rotisserie chicken is your friend. This is the perfect recipe for leftover rotisserie chicken or any cooked chicken you have on hand. Turkey works great too, especially after Thanksgiving.
- Don't skip the celery. It adds essential moisture, flavor, and that classic dressing taste. If you really can't stand celery, you can substitute with more onion, but the traditional version includes both.
- Adjust the moisture to your preference. If you like a more moist dressing, add an extra 1/4 cup of broth. For a drier, more stuffing-like texture, use the amount listed.
- Let the mixture sit for 5 minutes before baking. This gives the bread time to absorb the liquid more evenly, resulting in better texture throughout.
Variations & Substitutions
- Add herbs: Stir in 1 teaspoon of dried sage, thyme, or poultry seasoning for traditional holiday flavor.
- Make it Southern-style: Use all cornbread instead of mixing with white bread for a sweeter, more crumbly texture.
- Add vegetables: Fold in sautéed mushrooms, diced carrots, or chopped bell peppers with the celery and onions.
- Try different proteins: Use leftover turkey, ham, or even cooked sausage instead of chicken.
- Make it gluten-free: Use gluten-free cornbread and gluten-free bread cubes throughout.
- Add cheese: Fold in 1 cup of shredded cheddar or Gruyère for extra richness.
- Include nuts: Stir in 1/2 cup of toasted pecans or walnuts for crunch and nutty flavor.
- Make it dairy-free: Use olive oil or vegan butter instead of regular butter.
- Spice it up: Add a pinch of cayenne pepper or some diced jalapeños for heat.
Serving, Pairing & Storage
How to Serve:
This casserole is hearty enough to be a main dish on its own, but it also works beautifully as a side. Serve it hot from the oven with a drizzle of gravy on top if you're feeling fancy, or keep it simple and let the flavors speak for themselves.
What It Pairs Well With:
Serve alongside green beans, roasted Brussels sprouts, cranberry sauce, mashed potatoes, or a simple garden salad. It's perfect for Thanksgiving dinner, Sunday supper, or any time you need reliable comfort food. A glass of sweet tea, lemonade, or a light white wine complements it beautifully.
Storage:
Store leftovers covered tightly in the refrigerator for up to 4 days. The casserole actually gets even more flavorful as it sits and the seasonings have time to meld together.
Freezing Instructions:
This freezes wonderfully! Let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil, or portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Tips:
Reheat covered with foil in a 350°F oven for about 20-25 minutes until warmed through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of chicken broth before reheating if it seems dry.
FAQ
Can I make this ahead of time?
Yes! Assemble the entire casserole, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 20 minutes before baking, and you may need to add 5-10 extra minutes to the baking time since it's going in cold.
Can I use stuffing mix instead of bread?
You can, but the texture and flavor will be different. If using boxed stuffing mix, reduce the salt and omit the butter since most mixes already contain both.
What's the difference between dressing and stuffing?
Traditionally, dressing is baked in a pan while stuffing is cooked inside the bird. The recipe is often similar or identical, but the cooking method differs. This is technically dressing since it's baked in a casserole dish.
Can I make this without eggs?
The eggs help bind everything together, but you can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes) or just add a bit more broth and press the mixture down firmly in the pan.
Why is my casserole dry?
This usually means there wasn't enough liquid. Next time, add an extra 1/4 cup of broth, or drizzle a bit more over the top before baking. Make sure your bread isn't too dry to begin with, too.
Can I add gravy to this?
Absolutely! You can either mix some gravy into the casserole before baking for extra moisture, or serve it on the side for drizzling over individual portions.
Old-Fashioned Chicken Dressing Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking dish.
- Melt butter in a large skillet over medium heat. Add chopped onion and celery and cook until softened, about 5-7 minutes.
- In a large mixing bowl, combine crumbled cornbread, dried white bread cubes, chopped cooked chicken, and the sautéed onion and celery mixture. Stir in chopped parsley, salt, and pepper.
- In a small bowl, whisk together chicken broth and lightly beaten eggs until well combined.
- Pour the wet ingredients over the dry ingredients in the large bowl. Gently toss until everything is evenly moistened. Be careful not to overmix.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
- Let cool slightly for 5-10 minutes before serving.
Notes
Rotisserie chicken or leftover cooked chicken works perfectly. Turkey is also a great substitute, especially for holiday meals.
For a more moist dressing, add an extra 1/4 cup of chicken broth. For drier, more traditional stuffing texture, use the amount listed.
Don't skip the celery—it adds essential moisture and classic dressing flavor.
Make ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Let sit at room temperature 20 minutes before baking and add 5-10 minutes to baking time.
Add 1 teaspoon dried sage, thyme, or poultry seasoning for traditional holiday flavor.
For Southern-style dressing, use all cornbread instead of mixing with white bread.
Add 1 cup shredded cheddar cheese for extra richness, or fold in 1/2 cup toasted pecans for crunch.
Store leftovers covered in refrigerator for up to 4 days. Flavor actually improves as it sits.
Freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in refrigerator.
Reheat covered with foil at 350°F for 20-25 minutes. Add a splash of broth if it seems dry before reheating.
Serve with gravy drizzled on top for extra comfort and moisture.