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This gooey chicken and dressing casserole mixes the homey tastes of store-bought chicken, smooth sauce, and crunchy topping for a dinner the entire family will gobble up. I've whipped up different versions of this dish over time, and it still tops the request list whenever pals drop by for a meal.
I first threw this dish together during an insanely busy week when I needed something filling yet quick. What started as a way to use up leftover bird has turned into a regular in my cooking lineup, especially when it's cold outside and we're hungry for something hot and satisfying.
What You'll Need
- Store-bought roasted chicken: Gives you juicy, tasty meat without cooking from scratch. Grab one that's just been made for the best flavor.
- Condensed chicken soup: Makes the thick, velvety base that holds everything in place. Go for reduced salt if you're keeping an eye on sodium.
- Dried thyme: Brings a woody, fragrant touch that boosts the simple components. Fresh works great too if it's handy.
- Milk: Adjusts the sauce to just the right thickness. Full-fat gives the creamiest outcome but any kind does the job.
- Butter: Delivers that must-have golden finish. Pick unsalted to manage the overall saltiness.
- Boxed stuffing: Creates the tasty, crisp topping of the bake. Herbed varieties really pump up the taste.
- Crunchy onion topping: Adds snap and bold flavor. The difference between these and the creamy filling makes every mouthful exciting.
How To Make It
- Get Ready:
- Heat your oven to 350°F and completely oil your baking dish. This stops everything from sticking and makes washing up a breeze. A quick spray of cooking oil works great.
- Mix The Filling:
- Stir together the pulled chicken, condensed soup, thyme, and milk in a big bowl. Mix well until all chicken pieces are covered in the creamy stuff. It should be thick but still pourable like a chunky soup.
- Fix The Topping:
- In another bowl, drizzle the melted butter over the dry stuffing mix. Stir gently but completely so all stuffing bits soak up some butter. This makes an awesome texture with a crunchy surface and soft middle.
- Put It Together:
- Dump the chicken mixture evenly into your greased dish, using a rubber scraper to spread it flat. Top completely with the buttery stuffing, pressing down slightly to make a solid upper layer.
- Add The Final Touch:
- Scatter the crunchy onions evenly across the stuffing surface. They'll turn wonderfully browned and add amazing texture while cooking.
- First Cooking Phase:
- Cover the dish with aluminum foil and pop in the oven for 20 minutes. This gets the filling hot throughout while keeping the top from darkening too soon.
- Last Cooking Phase:
- Take off the foil and keep baking for 10 more minutes until the top turns a nice golden color and the sides are gently bubbling. Watch closely during this last bit to avoid burning.
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Those crunchy onions are actually my hidden trick in this dish. I found out how amazing they are when I ran out of breadcrumbs one night and needed something crispy for the topping. Now my family gets upset if I skip them because they add such incredible zip and crunch.
Customization Ideas
This bake is super flexible depending on what you like or have on hand. Try adding a section of thawed mixed veggies between the chicken and dressing for a complete one-dish meal. The veggies cook just right in the creamy sauce and make each serving look more colorful.
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Keeping And Warming Up
Keep any extras in a sealed container in the fridge for up to 3 days. When warming up, cover with foil and heat in a 325°F oven until hot throughout, around 20 minutes. If you use the microwave, the topping won't stay as crispy, but it'll still taste great. Toss some fresh crunchy onions on top before serving leftover portions to bring back some of that wonderful snap.
What To Serve Alongside
Enjoy this filling casserole with a basic green salad with tangy dressing to cut through the richness. A spoonful of cranberry sauce adds a wonderful sweet-sour contrast that works beautifully with the savory flavors. For special occasions, serve with roasted brussels sprouts or green beans for a full dinner that feels fancy but doesn't need much work.
Common Recipe Questions
- → Can I use leftover turkey instead of chicken?
Absolutely. Leftover turkey works wonderfully in this dish. It's actually a smart way to use up your Thanksgiving extras.
- → What can I use instead of cream of chicken soup?
Try cream of mushroom or cream of celery soup. They'll give your dish a whole new taste while keeping it just as yummy.
- → Can I add vegetables to this dish?
For sure. Throw in some cooked onions, celery, or even a handful of peas and carrots to boost the flavor and make it more colorful.
- → How do I get the stuffing topping extra crispy?
Cook it uncovered for the final 10 minutes and you'll get that perfect golden crunch on top.
- → Can this be prepared ahead of time?
You bet. Just put everything together, wrap it up tight, and stick it in the fridge for up to 24 hours before you plan to bake it.