Country Chicken And Dressing Casserole – So Easy Your Dog Could Make It!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell's, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, country chicken and dressing casserole, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, pet milk, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, stove top, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Country chicken and dressing casserole is something that almost everyone loves, even your picky eaters. It’s savory and heartwarming. I love to eat this casserole on any day of the week, but during the chilly months, it’s a real lifesaver. You will love how easy it is to throw together. You’ll have a complete, wholesome meal in under an hour 🙂 Now, I don’t know about you guys and gals but having a hearty meal on the table in under an hour is kind of a big deal for me. I mean, I have a ton of things to get down in a day and it’s nice to know that a quick and easy dinner is just moments away from being laid out on the table.
Check out what a happy reviewer over at Group Recipes had to say about this recipe:
“This sounds like something my Mom used to make. I forgot all about it. I will be making this for the fam this week. Thanks for sharing. You got my five.”
You know what? I think my mom used to make a dish very similar to this, too! She was always big on using leftovers so that nothing got wasted. She would take leftover chicken or turkey and turn it into a casserole for the next night’s meal. Such a frugal mother she was!
Ingredients
3 pounds of cooked, boned, and skinned Tyson chicken(or boneless breast pieces)
1 can of Campbell’s cream of chicken soup
1 can of Campbell’s cream of celery soup
1 small can of Pet milk
1 tablespoon of McCormick sage
1 package of Stove Top cornbread stuffing mix
1 cup of College Inn chicken broth
Instructions
Arrange the chicken in the bottom of a long cake pan or casserole dish.
Pour the chicken soup, cream of celery soup, and the small can of milk over the chicken.
In a large bowl mix the stuffing mix, the sage, and the chicken broth. Spread the stuffing mixture on top of the chicken
Bake at 450 degrees for 20 minutes.
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Quick Tip: Serve with whole berry cranberry sauce and a green vegetable.
Thank you to Group Recipes for this great recipe.
119 Comments
Looks looks good
LOOKS GREAt
Been making this for years. I boil off my chicken that I use. Instead of using canned chicken broth for the dressing/stuffing I use the broth from boiling the chicken.
Do you bake this at 450. Seems hot.
You only have it in the oven for a few mins. Just keep an eye on it after 15 mins at leasst that is what I do.
This whole thing can be done in the crock pot the same way but you need to cook chicken first then out on liw to warm everything. Good stuff.
I make something similar to this but use the regular or turkey Stove Top stuffing and brown about 1/2 pound of Bob Evans savory sage pork sausage and add it to the stuffing. Tastes great.
No way has to be made with cornbread. You never had dressing if not made with cornbread.
I absolutely agree with you.. if it’s not made with corn bread, bell peppers, onions and seasonings then it’s not dressing. I have been making it this way for almost 50 years..
Quick and easy. Not Thanksgiving. Why respond at all?
I am going to make this…BUT….refuse to use Tyson chicken….they treat their chickens terrible, along with the pigs…..I NEVER buy Tyson ANYTHING!
Rita, ME EITHER…Totally agree
I so agree with you, Rita.
you are so right
I am surprised to hear that. I used to try and use Tyson because I thought they had the best chicken. I will research this. Thx for the tip!
They do have best chicken they feed better feed
Attending a Baseball Tournamen years ago in one of the beautiful facilities provided by TYSON, we had to smell a rendering plant for the duration. I shudder in memory❣ I have always disliked their practices…..
TERRIBLE treatment? What the heck are YOU doing? Oh yeah….eating chicken. CANNIBAL!
Are you sure the 1 TBSP of sage is accurate? Made this tonight and only used half the recommended amount – and the sage overpowered all of the other flavors.
One tablespoon is way too much unless you’re making 3-4 boxes of dressing. I prefer to use poultry seasoning.
How much poultry seasoning do you use?
Yeah, I see what you mean. Actually, the Stove Top stuffing has a lot of seasoning itself. I would use less as well. I prefer the chicken cornbread Stove Top Stuffing as well.
I have made this for years, I don’t use extra seasoning except garlic, onion, mushrooms and celery sauteed. I use the chicken broth from the cooked chicken, some cream and cornbread stuffing. I’m not a fan of canned “cream of” soups so add the ingredients (onion, garlic, celery, mushrooms and cream) without the salt and preservatives. It’s also good cooked in the slow cooker on low for 4-5 hours.
Love tastee recipes
I would agree on the amount of sage too. Also, is the milk, condensed milk? Never seen a can of milk unless it was evaporated or condensed.
Its the small evaporated milk….
That was my thought as well
Looks amazing but requires to many ingredients
sERIOUSLY? LOL
Could this be done in the casserole crock-pot?
Does this recipe use McCormick Rubbed Sage, or McCormick Dried Sage? There is a difference in the strength of the two types of sage. One is supposed to be milder than the other one.
I use poultry seasoning some sage tastes like soap
I honestly, just know I like a lot of sage and I use real homemade cornbread, and Greek seasoning, and two tbs. Kraft miracle whip, and poultry seasoning, juice from chicken I boil, boiled eggs, green onions, cream of mushroom soup, cream of chicken soup, my Daddy taught me how to make it, he was a cook in the army in WWII, so he HAD to be a good cook!
Instead of stove top dressing I use Pepperidge Farm.
This is stuffing, not dressing..
No. It’s dressing! How dare you! Just kidding 🙂 Call it whatever you want, Mary.
It’s gross. That’s what it is
Thanks for your opinion, Chuck!
I thought stuffing would be what you STUFF the chicken/turkey with? THIS is dressing.
And some people say that they “dress” the turkey. Mind blowing…
It is stuffing when cooked inside of a turkey/chicken. When on the side it is dressing.
I wonder if it depends on where you are from? I’ve always heard it called dressing. “Turkey and dressing”. I admit, I have a southern twang, I’m from Kentucky, so maybe it’s called dressing in the South? Where are you from, Mary? We might solve this debate yet! ?
Come on now, have you ever seen a chicken dressing?
Much, much too salty! Will try low sodium condensed soups next time.
It’s stuffing if it’s cooked inside a bird, dressing if it is cooked outside of the bird. But I don’t care what anyone calls it either. 😉
I know the bird certainly doesn’t care because it’s dead. 😛
?????
I stuff dressing in my mouth… LOL
I make a similar chicken casserole – use cream of chicken and cream of celery (low sodium), fill one of the soup cans with plain milk and mix. Pour over chicken (cut into small pieces) I use Kraft Stove Top Stuffing Mix in a box – Savory Herbs (wonderful flavor) mixed with 1/2 half stick melted butter and some chicken broth (low sodium) until it’s moist. We like a lot of stuffing mix so I use about 1/2 of another package. Spread over the top and bake.
That sound so good, Loretta. So many recipes call for too much salt. Thanks. I also would use whole milk instead of canned (condensed?) milk. Also, call it stuffing or dressing what matters is the love you put into cooking it. Yummy.
I CALL IT STUFFING I WILL TRY THIS RECIPES SOUNDS GOOD
I always thought Northerners called it stuffing while we Southerners call it dressing.
You are right Midge.
this is a recipe we used when I cooked in a nursing home we never added milk but used low sodium soups and even put some of the chicken mulched so our people that couldn’t chew could have it also we added eggs to the dressing and only the spices that came with the stove top in a pkg everyone loved it and we had no dislikes for it with the low sodium soups the low salt and diabetics could ave it also
What is “pet milk”? Can regular milk be substituted? Or is this some sort of condensed (not sweetened) milk product?
Its definitely not milk from a pet! Just funning I know you didnt think that! Pet is a brand name of canned evaporated milk.
Pet milk is canned milk. If you are over 60 and live in the South, this is what formulas were made with for babies.
Pet milk is a brand name for canned EVAPORATED milk. I just use milk, 1/2 & 1/2 or cream….whatever I have in the fridge.
Pet is a brand name. I personally would give up the calories for holidays and use 1/2 and 1/2 🙂 or whole milk and enjoy each and every one of them.
I have never in my life put milk in my chicken and dressing, never heard of that!
Does it matter if it is collie milk, or cat milk?
This isn’t that easy.
I would rather just go ahead and make some real southern, cornbread dressing.
Have at it 🙂
Cornbread dressing! What a great idea. I would definitely try that. All these comments are making me hungry.
I make my gluten free cornbread then proceed with the recipe…low sodium.
all moms made this from left over turkey home made stuff gravely with giblets though in those left over corn off the cob and best part those bacon green beans with potatoes …. this is a day after turkey day thing we all had
It’s definitely Southern Dressing from Alabama,Georgia and upper Florida Panhandle.Its delicious and been eating it several years..yummy! Cracker Barrel has a lol something similar but not as good as this.Its a SOUTHERN THANG! YA’LL!
Stove Top — I wouldn’t even feed this to my dog….
I’m with you on this!! This is Stuffing NOT DRESSING!!! Yuk!!
Doesn’t stove top stuffing come with a packet to mix in? Do you go ahead and do that or why do you do with the packet? Are we talking about box stove top stuffing’s?
Yes. Make the stuffing as instructed on box. Use water or broth, your preference. Then spread over chicken mixture and bake
I ruined this meal with the tablespoon of sage and my family hated the spicy sage taste. Next time I will not even use it.
YesI
That is not southern dressing…southern dressing is cornbread based.
Indeed!
I have never heard of it but it looks and sounds delicious, can’t wait to try it. Thank you for your receipe.
Seriously – ‘not that easy’? Too many ingredients? Joking, right?
I usually buy low-sodium soups, too; don’t care for Stove Top but there are others. I’d probably leave the sage out, too – a little can go a long way!
I noticed that the instructions aren’t clear about whether or not you mix the stuffing according to the box, then spread it, or what? Not the first time I’ve read a recipe that left something unclear.
We do not have small cans of evaporated milk around here. Can someone tell me how many ounces a small can equals? Thanks.
I googled it and the small cans have 5 oz.
I think a pint of Half and Half would taste better. I use the Half & Half for pumpkin pie also. Tastes so much better and is lighter.
My mom always made this recipe. Her only deviation was to layer the chicken, dressing mix, and soups. Everyone loved it.
I should add that she used bags of seasoned stuffing such as you would buy for Thanksgiving turkey and mixed one bag herb stuffing with one bag cornbread stuffing – NEVER Stovetop stuffing mix.
l can’t believe people argue whether it is stuffing or dressing it all taste the same & different places call by different names and the same with carnation or pet it is all evaporated milk.
Good recipe, except for one thing… way too much sage. It overpowered the recipe.
Gonna make this tomorrow. Growing up in the south my grandma use to make chicken and dressing. Thanks for sharing this one.
I’ve made this for years, but I use cornbread stuffing, omit the sage and I use 1 cup of sour cream instead of milk, I just mix the 2 soups and the sour cream and pour over. I also saute the chicken in a little olive oil with some garlic before I put it in the baking dish.
I made this tonight with turkey breast filets, sage dressing and added a little butter to the dressing. It was FANTASTIC! My husband and daughter both loved it.
Dressing is what you put on a salad. Stuffing is what you put in a bird. The end.
I make this a lot. use fresh or frozen chicken. I like using thighs. spread sliced Swiss cheese over the chicken, or not. Add package stuffing with the herbs and spices in it. Mix cream of mushroom soup and one can milk together and pour over. cover with foil. Bake for one hour at 350. Everyone loves it. Sometimes will add peas for more color. I have made it to give as a hot dish too. You can freeze the whole thing to have later too. (after baking)
Down south, we don’t put stuffing in the bird; we put the bird in the stuffing—lol, not really we make dressing and stuff it in our mouth.
I’ve been making this for years too, but add a layer of broccoli florets and sliced Swiss cheese in the middle. Great way to use up leftover Thanksgiving turkey.
What is “pet” milk? I have never heard of it before. Is it like canned evaporated milk?
This is stuffing whether it is in the bird or not….dressing is made a different way…..using cornbread and other ingredients….I love both stuffing and dressing…..trust me….they are nothing alike .
Pet is a brand….and it would be evaporated.
I believe Pet milk and can carnation milk are the same? ,
I cook chicken,add low sodium cream of mushroom,mix in broccoli, add your spices.Pour into casserole pan top w/ dressing and sprinkle cheese on top then bake. I make this every halloween night!!(besides other times) Family loves it!!
I make this recipe with my own variation.
One can of cream of chicken and one can cream of mushroom. No sage. Chicken poultry seasoning instead.
I also add, 1 can each of:
cut green beans, corn, carrots and peas.
Use two boxes of stuffing.
My family loves this served with cranberry sauce.
So easy your dog could make it. Really? That’s the best you could do?
“So easy your Judi could make it!” Better?
Wow! My recipe is almost the same, except I use 2 slices of bread, buttered on the out side, and cheese in the center and I fry it instead of baking, I call mine “grilled cheese” instead of dressing/ stuffing. There is one word for those not wanting to just say, liked/didn’t like, it’s a new concept called “SCROLL!
Sorry, folks… this is not at all appealing to me. Do you have any idea the amount of chemicals in “cream of anything” soup? Canned milk?? There MUST be a healthier approach to this recipe. Not being critical of those who like it, just not for my family.
Dear M.S.
What does your recipe consist of?
So M.S. Jones, does the M.S. in your name stand for Miss Snooty? LOL
Just use sage dressing
Stove top and Store brand stuffing mixes are good but salty! I always add 3 or 4 slices of white bread or whatever rolls, etc you have around or in your freezer! Additional celery, onion, spices make it just right!
This sounds great. I wonder if you could use just regular cornbread in it. Thats what we make our dressing out of in the South…
I think I would like them all depending on how much salt is in them.
The first thing my wife makes with left over turkey is a cold salad of turkey, celery and mayo on lettuce leaves with club crackers for lunch the day after Thanksgiving and Christmas. Them we make other dishes with the bird and other leftovers. Her cranberry salad goes great with all of them.
My mother used to make a version of this but it was before Stove Top stuffing came on the market. She used cubed bread, chopped onions and celery, a couple eggs, season like sage or poultry seasoning and she’d cook a chicken, debone it, use the broth, a couple tablespoons of butter and then you bake it, maybe 350 for a half hour or so. She called it “Scalloped Chicken” …Now I’m hungry! Oh yours is easier but this has been going on for 60 years in my life!!
I make this often. I put squash & zucchini in the dressing. Yum
Sounds great but I think too salty for me. I would use low sodium and no sodium broth. Stove top is too salty as it is. But nice idea!! I’m sure delish. Comfort food for sure
Will somebody please email this recipe to me at [email protected]
Make this with your leftover turkey and dressing at Thanksgiving. But, use the gravy instead of the soup. Delicious!!
I love Tastee Recipes, but I ish they would add how many servings a recipe yields and how long is prep. time.
Have I missed these each time?
Does 3 lbs. of PERDUE chicken sound like a lot to anyone else?
Great way to have quick meal for supper . A good dessert goes well toj Pie of some sort. Love our country cousins down here in Carolina . One of them fixed it for something and was it ever good. I fix with cooked whole chicken , pick meat and use the broth. Wow it is so good. Variations never hurt and good way to use up the holiday leftoveers. I usually cook a goood cornbread first to use and stay away from mixes. Onions and celery and sour cream add a lot.
You can make it without Stovetop, since it has so many bad ingredients in it….just use the pepperidge farm , but go easy on the Sage, I would not use 2 tbsp, maybe 1 tbsp. I would also add a bit of hot sauce to it too for good flavor…..and follow rest of recipe….if you don’t want to use the canned soups, ck google on how to make your own chicken soup & celery soup…., a little more work, but at least you are cooking healthy….you know just what is in your foods then…canned soups have way too much sodium…..
Yes, sage is a very strong herb, but poultry seasoning is a milder alternative.
Some believe that if it’s cooked inside a roast, it should be dubbed stuffing; if it’s prepared outside the bird, then the proper name for it is dressing. But go south of the Mason-Dixon line, and cooks will call it dressing, regardless of its preparation, citing the term “stuffing” as an unpleasant-sounding word.
How do you make it with corn bread? Ive never had dressing that way? do tell how to make it that way pls [email protected]
Can you send me the recipe also to my email pls all your recipe to make this sound so good!
Geez….I would make my own stuffing recipe I use and call it a day. Add all the other things the recipe calls for. You folks sure get a lot going on here…I have a lot of cooking under my belt….In fact to much…Thanks for reading…