Ingredients
Scale
For the Casserole:
- 4 cups shredded chicken
- 4 cups cornbread or other cubed dried bread
- ⅓ cup chopped celery
- 1 cup chopped onion
- 1 can cream of onion soup
- 1 ½ cups chicken broth
- 2 tbsp butter
- 1 tsp poultry seasoning
- ½ tsp dried sage
- Salt and pepper to taste
For the Gravy:
- ¼ cup unsalted butter
- 2 cups chicken broth
- ¼ cup heavy cream
- ¼ cup flour
- Salt and pepper to taste
Instructions
- Preheat and Prep: Begin by preheating your oven to 375°F. Meanwhile, in a skillet over medium-high heat, melt the butter.
- Sauté Vegetables: Add the onions and celery to the skillet, sautéing until they soften and become fragrant.
- Combine Ingredients: In a large mixing bowl, combine the cornbread, shredded chicken, sautéed vegetables, sage, poultry seasoning, cream of onion soup, and 1 ½ cups of chicken broth (reserving 1 cup for the gravy). Mix thoroughly to ensure even distribution of flavors.
- Bake: Transfer the mixture into a greased 9 x 13 baking dish, spreading evenly. Bake in the preheated oven for 45 minutes, until the top is golden and the edges are bubbly.
- Prepare the Gravy: While the casserole bakes, prepare the gravy. In a skillet, melt the butter over medium heat, add the flour, and whisk until fully combined and slightly browned. Gradually whisk in the chicken broth, adding salt and pepper to taste. Simmer until the gravy begins to thicken. Stir in the heavy cream and continue to simmer for an additional 5 to 10 minutes.
- Serve: Once the casserole is baked, pour the creamy gravy over the top. Garnish with parsley or chopped green onion for a touch of color and freshness.
Notes
- Bread Variation: Feel free to use any type of dried bread if cornbread is not available. Each type brings a unique texture and flavor.
- Chicken: Both home-cooked and store-bought rotisserie chicken work well for this recipe, offering flexibility and ease.