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A classic Southern comfort food casserole combining crumbled cornbread, white bread, tender chicken, and aromatic vegetables, all bound together with savory broth and baked to golden perfection. Perfect for family dinners, potlucks, or holiday gatherings.

Old-Fashioned Chicken Dressing Casserole

A classic Southern comfort food casserole combining crumbled cornbread, white bread, tender chicken, and aromatic vegetables, all bound together with savory broth and baked to golden perfection. Perfect for family dinners, potlucks, or holiday gatherings.
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Ingredients Equipment Method Notes

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

  • 9×13-inch baking dish
  • Large skillet
  • Large mixing bowl
  • - Small bowl
  • whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Generously grease a 9x13 inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add chopped onion and celery and cook until softened, about 5-7 minutes.
  3. 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.
  4. In a small bowl, whisk together chicken broth and lightly beaten eggs until well combined.
  5. Pour the wet ingredients over the dry ingredients in the large bowl. Gently toss until everything is evenly moistened. Be careful not to overmix.
  6. Pour the mixture into the prepared baking dish and spread evenly.
  7. Bake for 30-35 minutes, or until the top is golden brown and the casserole is heated through.
  8. Let cool slightly for 5-10 minutes before serving.

Notes

Use day-old bread or lightly toast fresh bread cubes at 300°F for 10 minutes to prevent mushiness.
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.