I have a confession to make. I do not like casseroles. I just don’t. I’ve eaten many a casserole in my day or, as they’re called here in the Midwest, “hotdish.” So, you’ll have to forgive me if I’m less than excited about this recipe. Yep, that’s right. I’m going to give you a recipe for something I’m not particularly fond of. Because I told you I would.
Don’t get me wrong. There is nothing wrong with this. It tastes fine, good even. Creamy chicken topped with the cornbread dressing from our spring Thanksgiving. It was comforting. It was also very easy, which was a good thing because I was swamped with single motherhood from Ole being gone (which I have decided I could do, but I would really rather not. Ever. My hat is off to those of you who do and stay sane). I stuck it in the oven from the freezer and did a bunch of other stuff, paired it with some bread and vegetables and called it a night.
Cut up some leftover chicken or turkey. This happens to be grill-roasted chicken.
Chop, chop.
Grab your giant container of sour cream…or your small one.
Find a cream soup in the back corner of the pantry.
Mix it all together with that onion on the bottom left. See it? It came along for the ride. If you wanted, mushrooms would probably be a nice addition. I didn’t have mushrooms at the time. Only the onions.
See how nice and creamy it looks?
Spread it all out to make a bed for that cornbread dressing.
Scoop your leftover dressing on top.
Like this.
All the way across the top. The whole thing.
Cover it up and stick it in your freezer.
Three weeks later, when your husband is in a warmer climate and you are left alone with four kids, 45-degree highs and a broken furnace, pull this out of the freezer. You’ll be glad it’s there.
Comfort food to keep you sane in moments of desperation.
Cornbread Dressing Chicken Casserole
Ingredients
3 cups cubed, cooked chicken (or leftover turkey)
1 can cream of chicken or cream of mushroom soup or cream of chicken and mushroom soup
3/4 cup sour cream
1/2 medium onion, coarsely chopped
salt and pepper to taste
Leftover Cornbread Dressing
Combine chicken, soup, sour cream, onion and salt and pepper. Spread into baking dish. Top chicken mixture with leftover cornbread dressing. Cover and refrigerate or freeze.
Preheat oven to 375°. Bake uncovered for 45 minutes until dressing begins to brown.
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[...] Cornbread Dressing Chicken Casserole — Food For My Family {another make-ahead [...]
HELLO THANK YOU FOR POSTING THIS RECIPE IVE MADE THIS A LOT BUT I COULDNT REMEMBER WHAT WAS IN IT NOW I HAVE IT AGAIN AND IVE GOT IT WRITTEN DOWN . MY MOM HAD A FOSTER CHILDEN WE WOULD HAVE 5 TO 25 FOR A MEAL SO THIS THE WAY WE GREW UP WE MADE FOOD THAT WOULD ENOUGH FOR EVERYONE I LOVE MAKING THIS KIND OF FOOD AND I ALWAYS MAKE EXTRA BECAUSE WHEN WE RAN OUT OF FOOD OFF TO THE FREEZER WE WOULD SOME TIMES WE WOULD TO LABLE WHAT IT WAS SO WE MIGHT HAVE 2 DIFFERENT DISHES THANKS AGAIN FOR THIS SIGHT JERRIE
I make this cornbread dressing + chicken casserole in October because I get so excited about Thanksgiving + cannot wait for the holiday. So easy + comforting.
I love the way Shaina includes her photos + those captions are hilarious.
Thanks for sharing! Sounds delicious! ‘Cept I’m going to substitute regular sage bread dressing for the cornbread. Can relate to broken furnace as we’re transplanted Yankees. Hope you managed OK. We came within “inches” of having peanut butter & jelly sandwiches one time for Thanksgiving because of a broken furnace and frigid temps!