Sunday Chicken And Dressing
A comforting Southern-style chicken and dressing casserole featuring tender chicken, flavorful cornbread, and savory vegetable and broth layers, perfect for family dinners.
Ingredients
Instructions
- Boil chicken until tender and debone.
- Bake cornbread and allow it to cool.
- Sauté onion and celery.
- Heat broth, cream of chicken soup, and chicken rice soup together.
- Pour the hot broth mixture over the crumbled cornbread.
- Add sautéed vegetables, salt, and pepper, mixing well.
- Pour half of the dressing into a 7 x 9-inch glass dish.
- Place cooked chicken breasts on top of the dressing.
- Pour the remaining dressing over the chicken.
- Bake at 350°F for 50 to 60 minutes until bubbly and golden.
Tips & Substitutions
For a richer flavor, consider using homemade broth instead of store-bought. You can substitute the cornbread with a savory bread if desired, or add herbs like thyme or sage to enhance the dressing. If you prefer a spicier dish, adding a pinch of cayenne or using spicy chicken broth can elevate the flavors. For a twist, try pairing it with Tarragon Chicken Breasts.
Serving Suggestions
This dish pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. For a comforting side, consider serving it with mashed potatoes or a creamy coleslaw. To elevate the meal, serve alongside a light white wine or a refreshing iced tea. Explore more chicken recipes for variety.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dressing in a baking dish and cover with foil to prevent drying out. Bake at 350°F for about 20-30 minutes until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Chicken And Dressing contains roughly 870 calories, with 34g protein, 110g carbohydrates, and 33g fat. It is an excellent source of protein (67% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (26% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Yes, using leftover chicken is a great time-saver! Simply shred or chop the cooked chicken and layer it within the dressing as instructed. This not only cuts down on prep time but also allows for enhanced flavor, especially if the chicken has been seasoned well.
What can I use instead of cornbread?
If you don't have cornbread on hand, you can substitute with any savory bread, such as sourdough or even a biscuit mix. Just ensure that the bread is crumbled well to absorb the broth mixture, maintaining the desired texture of the dressing.
Can I make this dish ahead of time?
Absolutely! Prepare the dressing and layer it in the baking dish, then cover and refrigerate for up to 24 hours before baking. When you're ready to serve, simply pop it in the oven, adding a few extra minutes to the baking time to ensure it's heated through and bubbly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).