Sunday Chicken and Stuffing Bake

If there is one thing I love for Sunday dinner, it’s oven-roasted chicken with lots of veggies.  And if there is one thing I love with my oven-roasted chicken and veggies, it’s stuffing.  And if there is one thing I love more than oven-roasted chicken with veggies and stuffing, it’s a recipe that lets you cook all of them together in one lovely casserole so that all the chicken~veggie~stuffing goodness all melds together into Sunday dinner heaven.  Welcome to that recipe.

You need a few cups of roasted shredded chicken for this one, and if you are making this on a Sunday, go ahead and roast your own chicken (you can find the world’s best and easiest recipe for roasting chicken at the ever-fabulous Leite’s Culinaria by clicking here.)  If you are making this in the middle of a crazy work week, a supermarket rotisserie chicken is just plain fine.

The other thing you are going to need is some cornbread – also fine to pick some up in the supermarket, although I used one of those cute little boxes of Jiffy cornbread which is ridiculously easy to make and ready in, well, a jiffy.

Now!  Saute up some onions and celery in a little butter until everything is nice and soft, and then mix up the veggies with the crumbled up cornbread and regular bread, some chicken broth, a couple of eggs and some herbs and spices.  You’re then going to layer this into a casserole with the shredded chicken and bake it up until everything is golden brown.  When it comes out of the oven it will be a crunchy~creamy concoction of chicken and stuffing deliciousness.  Serve a peas and carrots mixture on the side for some extra veggies and you will SWEAR you’ve been transported back to Sunday dinner at your grandma’s house.

This is my grandma, circa 1935.  Isn’t she just plain beautiful?  And she would have totally gone along with my rotisserie chicken approach.

So there you go…Sunday dinner chicken and stuffing wonderfulness.  Go make some.

Recipe lightly adapted from the wonderful AROUND THE SOUTHERN TABLE



Sunday Chicken and Stuffing Bake
Serves: 8 servings - can be halved.
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 cup chopped celery
  • 4 cups cornbread, crumbled
  • 3 cups chicken broth (I like the boxed Pacific and Imagine varieties)
  • 6 slices white bread, torn into small pieces
  • 4 tablespoons melted butter
  • 2 large eggs, slightly beaten
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 cups shredded cooked chicken
  1. Preheat oven to 375 and grease a 13x9 inch or similar capacity casserole.
  2. Melt 2 tablespoons butter over medium high heat and saute onion and celery until soft, about 10 minutes.
  3. Put sauteed veggies in a large bowl with all remaining ingredients except for chicken. Let it stand for about 15 minutes.
  4. Spoon half the mixture into the casserole. Top with the chicken, and then with the other half of the cornbread mixture. Bake for 45 minutes or until golden brown.


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  1. says

    Your grandmother is totally adorable!! LOVE that outfit!

    And this casserole. Well. This is something my family would very much approve of. And it’s pretty much the perfect way to eat stuffing year-round!

  2. Rebecca B. says

    I’m making this for dinner tonight. I made some Jiffy cornbread and substituted Broccoli because I don’t like celery. I can’t wait to eat it.

  3. Joyce says

    I wanna make this dish…and speaking of dishes….

    Your grandmother was beautiful; they probably called her skinny back then, but she has a perfect figure for today. She could be a model……

    ….which is a hard thing to maintain with recipes like yours! However…being a true American, I will make your dish and eat too much of it! Sorry! Can’t help myself!

  4. ruthie says

    I’ve just been thinking about dressing! Figured I’d nestle some under the next butterflied chicken I roast, but this…I don’t have to wait because I’ve got some leftover chicken in my fridge. Yay! Thanks, Kate.

  5. Charlene Thompson says

    I was glad to see you use jiffy cornmeal mix. Everything that I have read say to not use sweet cornbread. My mother wouldn’t use sweet cornbread. I thought my dressing was better when I used half jiffy and half regular cornmeal mix. I will be trying this wonderful recipe soon.

    • Kate says

      I am always amazed at the really good cornbread that comes out of that little blue and white box! Hope you love the recipe as much as I do.

  6. Joyce says

    This was perfect comfort food! I’ve never used cornbread for stuffing before, and this gave the dish a mellow sweet taste that hit the spot. Now I’m a convert to cornbread stuffing! Thanks Kate.

  7. Barbara Rosenberg says

    Hi Kate – as good a weekend as any for your Sunday Chicken and Stuffing Bake. Don’t know if you saw this, but my supermarket was the one on ABC World News – the one that was so crowded police and fire had to be called in. Savvy gal that I am, I was at the store by 7:30 a.m.,and solely for the purpose of buying necessities for the storm, you know, artichoke dip, nova scotia lox, three different flavors of Ben and Jerry’s, and, of course, boxes of Jiffy cornbread mix. How many boxes do you typically use for this recipe?
    Still snowing up here, might have to try that Slow Cooker Brownie Pudding Cake too!
    Be safe,

    • Kate says

      Barbara, I’ve been thinking of you up there! But sounds like you are extremely well-prepared (artichokes can get one through anything!) I usually make just one box of Jiffy for this recipe and I have leftover cornbread, which is always a happy thing in and of itself! Stay warm and safe, and so glad to hear from you! xx

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