Chicken and Dressing Casserole



For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme

For the Dressing:

  • 8 cups stale bread cubes (such as white or cornbread)
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup melted butter
  • 2 cups chicken broth
  • 1 teaspoon poultry seasoning
  • Salt and pepper to taste

For the Gravy:

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • Salt and pepper to taste


  1. Preheat your oven to 350°F (175°C).
  2. Season the chicken breasts with salt, pepper, garlic powder, onion powder, paprika, and dried thyme. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken breasts for about 4-5 minutes per side, or until they are browned and cooked through. Remove the chicken from the skillet and set it aside to cool. Once cooled, shred or chop the chicken into bite-sized pieces.
  3. In a large mixing bowl, combine the stale bread cubes, chopped onion, chopped celery, and chopped parsley.
  4. In a separate bowl, mix together the melted butter, chicken broth, poultry seasoning, salt, and pepper. Pour this mixture over the bread and vegetable mixture. Toss everything together until the bread is well coated. The mixture should be moist but not overly soggy. Adjust with more broth or water if needed.
  5. In a saucepan, melt 1/4 cup of butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly.
  6. Gradually whisk in 2 cups of chicken broth and continue to cook, stirring constantly, until the mixture thickens. Season with salt and pepper to taste.
  7. To assemble the casserole, spread half of the dressing mixture in the bottom of a greased 9×13-inch baking dish. Layer the cooked, shredded chicken on top of the dressing. Then, spread the remaining dressing mixture over the chicken.
  8. Pour the prepared gravy evenly over the top of the casserole.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the casserole is heated through and the top is golden brown.
  10. Let the casserole cool for a few minutes before serving. Enjoy your Chicken and Dressing Casserole!


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