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Next to Halloween, Thanksgiving is my favorite holiday. It’s all about the food. The food! We have this family recipe for dressing also known as stuffing that is the best I have ever tasted. This Chicken and Stuffing Casserole is the best comfort food on a holiday or a cold night.
I could probably eat it turkey and dressing every day and be happy. However, the work it takes to roast a turkey and make a pan of dressing is way too much for my weeknight dinners. So, I’ve made a rather hybrid version that includes shredded chicken, cornbread mix, and stuffing mix for an easy weeknight casserole. It’s definitely a family favorite.
I use two boxes or packages of cornbread mix and make a batch ahead of time. You can do this a day or two before, or the morning. Sometimes I do wait until the last minute and make it right before I make the casserole. Then, I have to tear up the cornbread when it’s super hot, and that’s not fun.
Chicken and Stuffing Casserole
When I make it up ahead of time, it has plenty of time to cool. This is how we start the Chicken and Stuffing Casserole.
For the chicken, you can do it a few ways. You can use canned chicken, which is what I often do. I rinse it and smash it until it’s nicely shredded. You can also use leftover rotisserie chicken from another meal that you’ve shredded. Or you could also make 2-3 chicken breasts up ahead of time and shred them.
Then, in a big bowl I combine the crumbled up cornbread, 1 package of stuffing mix (like Stovetop, you can use any flavor), 2 cans of chunk chicken, a 32 oz box of chicken broth, 1 teaspoon of sage, and 1 stick of butter. You’ll mix it all up, and it will look very runny or soupy. But trust me, this casserole comes out amazing.
I cook it for 405 minutes. Then let it sit for a couple minutes before serving. I serve it with turkey or chicken gravy.Print
Love Thanksgiving dinner? Then, try this delicious Chicken and Stuffing Casserole that will bring back those holiday memories.
- 2 packages of cornbread mix
- 2 eggs
- 2/3 cup of milk
- 1 stick of butter, melted
- 32 oz chicken broth
- 2 6-oz cans chunk chicken, drained and shredded
- 1 package of stuffing mix – I like Chicken or Turkey flavor
- Combine both cornbread baking mixes with eggs and milk, and follow the package directions for baking.
- After cornbread is done, allow to cool.
- Preheat oven to 350 and spray a 13 x 9 inch pan with nonstick spray.
- Tear up the cornbread into little pieces and pour into a large bowl. Mix in a package of stuffing mix.
- Add 32 oz of chicken broth and mix thoroughly.
- Drain both cans of chicken, rinse and shred.
- Add the chicken and the melted butter. Mix thoroughly.
- Pour into a 13 x 9 casserole dish and bake for 35 minutes.
- Allow to cool for a few minutes before serving.
You can use any flavor of stuffing mixture. I prefer Cornbread or Turkey.
- Category: Main Dish / Casserole
- Method: baking
- Cuisine: American
Keywords: chicken and stuffing casserole, chicken and dressing casserole, stuffing casserole, dressing casserole, chicken bake casserole
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