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Chicken and Cornbread Dressing Bake


This easy casserole can be prepared early in the day. Cover and refrigerate for 2 to 8 hours, then pop it in the oven and bake. Serve with sliced tomatoes and cucumbers for a flavorful, satisfying meal.

Cook Time: 45 minutes

Total Time: 45 minutes

Yield: Serves 6


  • 1 package (8 ounces) cornbread stuffing crumbs
  • 4 ounces butter, melted (8 tablespoons)
  • 1 cup chicken broth
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 2 to 3 cups diced cooked chicken
  • 1/2 cup mayonnaise
  • 1 cup milk
  • 1 large egg
  • 1 can (10 3/4 ounces) cream of chicken soup


In a large bowl mix the stuffing crumbs, butter, chicken broth, onion, celery, and chicken. In another bowl, whisk together the mayonnaise, milk, and egg. Pour the milk mixture over the chicken and dressing mixture and stir to blend. Spoon the dressing mixture into a greased 9x13-inch baking pan. Spread soup over the top. Cover and refrigerate for 3 to 8 hours.

Heat oven to 325°. Bake the casserole, uncovered, for 45 to 55 minutes, until hot and bubbly.

Serves 6.

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