Comforting Chicken & Dressing Casserole recipe with creamy gravy – perfect for family dinners, holidays, or cozy weeknights.

Scale

For the Casserole:

For the Gravy:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Sauté Vegetables:
In a skillet over medium heat, melt 2 tablespoons of butter. Add chopped celery and onion. Sauté until softened, about 5-7 minutes. Remove from heat.
Prepare the Dressing Mixture:
In a large bowl, combine shredded chicken, cornbread (or dried bread), sautéed vegetables, poultry seasoning, sage, and cream of onion soup. Mix well.
Add Liquid and Seasoning:
Gradually pour in chicken broth and stir until the mixture is evenly moistened but not soggy. Add salt and pepper to taste.
Transfer to Baking Dish:
Spread the mixture evenly into the prepared baking dish.
Bake the Casserole:
Bake uncovered for 40–45 minutes, or until the top is golden brown and the casserole is heated through.
Make the Gravy:
While the casserole is baking, melt 1/4 cup butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in chicken broth, then add heavy cream. Simmer for 5-7 minutes until thickened. Season with salt and pepper.
Serve:
Remove the casserole from the oven and let rest for 5 minutes. Serve hot, topped with the creamy gravy.

Using day-old cornbread or bread gives the best texture—avoid overly moist bread.

Adjust the consistency of the dressing mixture before baking—if it’s too dry, add more broth a little at a time.

For deeper flavor, roast your own chicken or use a rotisserie chicken from the store for a shortcut.