- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a baking dish (9×13 inches or a similar size).
- Prepare the Chicken:
- In a skillet, heat olive oil over medium heat. Add shredded chicken, dried thyme, dried rosemary, salt, and black pepper. Cook until the chicken is heated through and coated with herbs. Set aside.
- Prepare the Dressing:
- In a large mixing bowl, combine crumbled cornbread, chopped celery, chopped onion, melted butter, chicken broth, beaten eggs, dried sage, dried thyme, salt, and black pepper. Mix well until all ingredients are combined. The mixture should be moist but not overly wet. Add more chicken broth if needed.
- Assemble the Casserole:
- Spread half of the cornbread dressing mixture evenly in the prepared baking dish.
- Spread the cooked and seasoned shredded chicken over the cornbread layer.
- Top with the remaining cornbread dressing mixture, spreading it evenly.
- Bake:
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the casserole is cooked through.
- Serve:
- Allow the casserole to cool for a few minutes before serving. Serve warm and enjoy!
This Chicken Dressing Casserole is a comforting dish with a wonderful combination of flavors. It’s perfect for a family dinner or holiday gathering. Feel free to customize it by adding your favorite herbs or vegetables.