Homemade Chicken and Dressing Casserole is a Southern tradition to serve at Thanksgiving and Christmas. This old fashioned recipe is baked in a casserole dish with cornbread, green onions, and homemade chicken broth to make the most tenderly moist and deliciously savory holiday comfort food!
Fill a stock pot ⅔ full with water and place over high heat. Add salt, sugar, butter, and chicken bullion. Bring to a boil.
Add whole chicken to pot. Turn heat down to medium-low for a gentle boil. Cover and cook for 1 hour, until internal temperature reaches 165°F.
Bake Cornbread Muffins
In the meantime, make cornbread muffins by whisking eggs and milk together in a large mixing bowl. Add both boxes of Jiffy Corn Muffin Mix and stir until just incorporated (batter will be slightly lumpy).
Grease muffin tin with melted butter and fill all muffin cups ⅔ full with batter. Bake at 400°F for 15 to 20 minutes, until golden brown. (Muffins are done when an inserted toothpick comes out clean.)
Place on the counter to cool.
Prepare Chicken and Broth
Remove cooked chicken from stock pot using 2 large slotted spoons (the chicken may fall apart). Reserve the broth.
Place chicken on a large plate, remove all bones, and shred. (I use both the dark and white meat.) Store in the refrigerator until ready to use.
Pour reserved chicken broth through a mesh strainer and into a bowl.
Cook Vegetables
Finely chop up celery sticks and green onions.
Melt 1 Tablespoon of butter in a skillet over medium heat. Add chopped celery, green onions, and 1 cup of reserved chicken broth.
Allow to cook down for about 10-15 minutes, until vegetables are soft.
Mixing It All Together
Preheat oven to 350°F.
Place baked cornbread muffins into a large bowl and break into large pieces with your fingers.
Add poultry seasoning, salt, pepper, 4 eggs (slightly beaten), and cooked vegetables. Toss together using 2 large spoons.
Add shredded chicken (about 4 cups) and 5 cups of reserved chicken broth. Toss everything together.
Pour mixture into a greased 9 x 13-inch casserole dish. Sprinkle melted butter on top.
Bake at 350°F for 45-60 minutes. Dressing is done when only the center jiggles when the casserole dish is lightly shaken.
Allow to cool for at least 10 minutes before serving.
Notes
Make Ahead:
I always bake my cornbread muffins the day before I make the dressing and store in a ziplock bag on the counter.
Dressing is so much more flavorful if you make it in advance to allow the flavors to marry. Simply prepare in a casserole dish but don't cook it yet. Wrap in plastic wrap and store in the refrigerator for up to 2 days ahead of time. When ready to cook, uncover and bake.
To freeze in advance, tightly wrap the casserole dish containing your uncooked dressing with plastic wrap and foil. Store for up to 2 weeks ahead of time. Thaw in the refrigerator 2 days before your holiday dinner and then bake the day of.
How to Store Leftovers:
Place leftover dressing in an airtight container or ziplock bag and store in the refrigerator for up to 3 days.