It ain't called comfort food for no reason! Truly heaven in your mouth!

Chicken & dressing casserole is one of those heartwarming dishes that reminds me of Sunday dinners at my grandparents' farmhouse. It combines savory chicken with flavorful stuffing, bringing together the best of comfort food flavors into one easy dish. Perfect for busy weeknights or for sharing with friends at potlucks, this casserole is a time-saver and a crowd-pleaser that doesn't compromise on taste.

This casserole pairs wonderfully with a side of steamed green beans or a crisp garden salad. For something a little more indulgent, try serving it with mashed potatoes or mac and cheese. A glass of iced tea or lemonade makes a refreshing beverage to accompany this meal. And if you’re feeling fancy, don’t forget a warm, buttery dinner roll on the side!

Servings: 6 servings

3 cups cooked, shredded chicken
1 package (6 oz) cornbread stuffing mix
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of celery soup
1 cup chicken broth
1/2 cup milk
1/4 cup melted butter
1/4 cup chopped onions
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried parsley

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

In a large bowl, mix together the cornbread stuffing mix, cream of chicken soup, cream of celery soup, chicken broth, milk, and melted butter until well combined.

Fold in the shredded chicken, chopped onions, and chopped celery. Season with salt, black pepper, and dried parsley.

Pour the mixture into the prepared baking dish and spread it out evenly.

Bake for 35-40 minutes, or until the casserole is bubbly and golden brown on top.

Allow the casserole to rest for about 5 minutes before serving.

For a different twist, try using leftover turkey instead of chicken, especially around Thanksgiving! You can also add a cup of mixed vegetables (like peas and carrots) to the casserole for added texture and color. If you prefer a bit more crunch, top the casserole with some buttered bread crumbs or crushed crackers before baking. And for a lighter version, swap out one of the cans of creamy soup for a can of chicken broth.