Chicken & Dressing Casserole

Ingredients (Serves 6 to 8)

• The Chicken & Broth:
  • 2.5 to 3 lbs bone-in, skin-on chicken breasts and thighs (or a rotisserie chicken, shredded)
  • 4 cups low-sodium chicken broth
  • 2 stalks celery, finely diced
  • 1 medium yellow onion, finely diced
  • $\frac{1}{2}$ cup (1 stick) unsalted butter
• The Dressing Base:
  • 6 cups crumbled cornbread (day-old or slightly dried out works best)
  • 3 cups cubed dry white bread or stuffing cubes
  • 2 large eggs, lightly beaten
  • 1 tsp poultry seasoning or dried sage
  • 1 tsp salt and $\frac{1}{2}$ tsp freshly cracked black pepper
• The Rich Gravy Binding:
  • 1 can (10.5 oz) cream of chicken soup (or cream of celery)
  • 1 cup half-and-half or whole milk

Step-by-Step Instructions

1. Simmer the Chicken:
   • If using raw chicken, place the chicken pieces in a large pot with 4.5 cups of water or broth, a pinch of salt, and a quartered onion. Simmer over medium-low heat for 30 minutes until fully cooked. Remove the chicken, let it cool slightly, remove the skin and bones, and shred the meat into bite-sized pieces. Reserve 3 cups of the flavorful cooking broth.
2. Preheat and Prep:
   • Preheat your oven to 375°F (190°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray.
3. Sauté the Aromatics:
   • In a large skillet, melt the stick of butter over medium heat. Add the diced onions and celery, cooking for 5 to 7 minutes until soft and translucent.
4. Mix the Dressing:
   • In a massive mixing bowl, combine your crumbled cornbread and dry bread cubes. Pour the cooked onion, celery, and melted butter mixture over the bread.
   • Whisk together the beaten eggs, poultry seasoning, salt, pepper, and 2.5 cups of your reserved warm chicken broth. Pour this over the bread mixture and gently toss until everything is evenly moistened and rich.
5. Assemble the Casserole:
   • Spread half of the prepared dressing mixture evenly across the bottom of your greased baking dish.
   • Layer your shredded chicken evenly right over the top.
   • In a small bowl, whisk together the cream of chicken soup and half-and-half, then pour half of it directly over the chicken.
   • Top with the remaining dressing mixture. Pour the rest of the soup-and-milk mixture evenly over the very top to ensure the casserole stays incredibly moist while baking.
6. Bake to Golden Perfection:
   • Bake uncovered at 375°F for 35 to 45 minutes, or until the top is golden brown and the edges are bubbling.
7. Rest Before Serving:
   • Let the casserole rest for 10 to 15 minutes before serving so the dressing sets and scoops out into clean, comforting portions.

Pro Tip: For an extra layer of savory richness, you can ladle a little extra warm chicken gravy or giblet gravy over individual servings right on the plate!