Chicken Dressing Casserole


Authentic Southern recipe for chicken and dressing. from my great-great-aunt, who passed it along. Simple and delectable. My entire family enjoys this dish, which I received from a friend.

Note: You do not have to use a full chicken; you may simply cook 4 or 5 boneless chicken breasts.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 Hour


  • 3 pounds skinless, boneless chicken breast meat
  • 1 can of condense cream of chicken soup(10.75 ounces)
  • 1 can of condensed cream of celery soup (10.75 ounces)
  • 1 can of milk (10.75 ounces)
  • 1 package seasoned cornbread stuffing mix (6 ounces)
  • 1 ½ cups chicken broth



  1. Put the chicken in a sizable pot with lightly salted water. Boil for about 30 minutes, or until chicken is cooked through, after bringing to a boil (juices run clear). Remove the chicken from the pan and save the broth. Chicken should be cut into bite-sized pieces and placed in a baking dish’s bottom.
  2. Set oven to 350 degrees Fahrenheit (175 degrees C).
  3. Combine cream of celery and cream of chicken soup in a medium bowl. Combine milk and soups by adding milk to one empty soup can. Over the chicken, pour the mixture. Stuffing and broth should be combined in a small bowl before being spooned over the casserole.
  4. For 45 minutes, bake in the preheated oven.


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