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One of the most beloved comfort foods of all time, Chicken Dressing Casserole is a delightful combination of baked chicken, flavorful dressing, and creamy sauce. Whenever there is a big family gathering or holiday feast, this dish is always served. It has been handed down through many generations. This meal celebrates the comforting tastes that unite people and pays tribute to classic southern cookery, which has its roots in the American South.
A wide range of sides may be served with this Chicken Dressing Casserole. As an energizing side dish, try a crisp green salad dressed in a zesty vinaigrette. Carrots or brussels sprouts, when roasted, provide a lovely contrast to the rich dish. Indulge with some luscious mashed potatoes or buttery cornbread for a more decadent alternative. No matter what sides you choose with, they will enhance the casserole and bring out its flavors even more.
Crispy Chicken Salad Casserole:
Dressing chicken with cassorole
What you need:
Three pounds of skinless, boneless breast of chicken
10.5 oz can of celery soup (condensed)
One can (10.5 ounces) of chicken soup condensed with cream
half a gallon of milk
One 6-oz container of cornbread stuffing mix with seasonings
1 and 3/4 cups of meat broth
Bonus features: 2 stalks of chopped celery and 1/2 cup of sliced onion
Here are the directions:
The first step is to boil some water in a big pot with a little salt and some skinless, boneless chicken breasts. Bring the water to a boil and simmer the chicken for around 30 minutes, or until it’s fully cooked. Remove the chicken from the heat and put aside, reserving the cooking liquid.
2. In a 9×13-inch baking dish, evenly divide the cooked chicken pieces that are bite-sized.
3. Set oven temperature to 350 degrees Fahrenheit, or 175 degrees Celsius.
#4. In a medium-sized dish, mix together the condensed chicken and celery soups.
5. Take 10 ½ fluid ounces of milk using one of the empty soup cans as a measuring tool. Blend the condensed soups and milk together. After placing the chicken in the baking dish, thoroughly coat it with this mixture.
6. Toss the seasoned cornbread stuffing with the chicken liquid in a separate small dish until it’s well wet.
7. If you’re using it, combine the stuffing and broth with the chopped celery and finely sliced onion. Make sure to mix all the items well.
Eighth, evenly distribute the stuffing mixture over the chicken and soup in the baking dish.
9. Bake, uncovered, for 45 minutes in a preheated oven, or until casserole is hot all the way through and top is golden brown.
10. Just before serving, take the casserole out of the oven and let it cool a little.