I've never seen dressing with cheese on top. Don't think I would add it.

Didn't buy cheese, but thought I would suggest when I deliver.

Cheese doesn't sounds like it was the best topping!

Nope I wouldn't add it either.

This is Tami Ohio's recipe I've made it lots.

I make this with chicken, but you could certainly use turkey. It's good!
CHICKEN & STUFFING CASSEROLE
Tami Ohio
Serves about 4
4-5 cups chicken- cooked and removed from the bone ( about 4 boneless breasts)

Break chicken up into pieces. If you are removing chicken from the bones, this is fine. Layer chicken pieces in bottom of dish.

Combine:
1 c. milk
2 cans of cream of chicken soup - undiluted
Stir together and pour over chicken

Topping:
1 pkg. stuffing mix - cornbread or whatever flavor you prefer
DO NOT mix according to box directions - follow these.
½ stick melted butter or margarine
1 c. chicken broth
Melt butter, mix dry stuffing mix into broth and butter.
Spread over top of chicken mixture.
If you use less chicken, use less soup and milk mixture, since you want it to make like a thick sauce. Stuffing will brown slightly on top.
Bake uncovered for about 1 hour at 350°

Recipe would be great for a large group and be easy to make.
It takes less time if you cook the chicken the day before while cooking something else and refrigerate it. This makes the next dayÂs prep time quicker after work or for busy schedules. Add a salad or veggie and enjoy!

this is the one I made, for friend to cook when they need it.

Chicken & Dressing Casserole
1 chicken 3 cups

1 can cream of chicken

1 can cream of celery soup

2 cups chicken broth

1/2 cup butter or margarine, melted

1 package herb-seasoned stuffing mix, (8 oz)

1 cup shredded cheese

Cook chicken; cool, debone, and cut meat into bite-size pieces. Mix soups and broth; add chicken to the mixture. Add butter or margarine to dressing mix.

Combine chicken mixture with the dressing mixture.

Place in a 2 to 2 1/2-quart casserole and bake at 350° F. for 30 minutes. Top with shredded cheese during the last 5 minutes if desired.

This is the recipe I use when I am not cooking for a crowd...real southern style!!

SUNDAY CHICKEN & DRESSING CASSEROLE

½ cup butter
½ cup onion, chopped
1 cup celery, chopped
1 can chicken & rice soup
1 cup chicken broth
4 cups cornbread, crumbled
Salt and pepper to taste.

1 boiled chicken deboned and cut into bite size pieces.
(or use 5 chicken breast halves)

Saute onions and celery in butter.
Heat broth and undiluted soups and pour over cornbread.
Add onions and celery & mix well. Season with salt and pepper.

Pour half of dressing mixture in greased, deep 2 quart casserole.
Add chicken and top with rest of dressing.

Bake at 350 for 50 to 60 minutes.

I've made a similar recipe using swiss cheese but it was under the dressing (and I used a regular bread dressing, not the cornbread variety). It was delicious but I don't think cheese is necessary on top of your casserole.

STOP!!! don't ruin a good recipe like that w/ CHEESE. Cheese has it's time and place, but it's not on top of dressing!!!

Your recipe sounds really good and rich enough w/o it. Sure makes a lot, doesn't it?

I'd add the cheese into the chicken/soup mixture, not on top.

skipping the cheese :o)

I'm not big into recipes with canned cream soup but I noticed a lot of them call for cheese - maybe to cut the canned soup taste ;-) -- I don't see how it would hurt to add the cheese since cheese one of my favorite foods! Then again, it really doesn't sound like you would need it. The only thing I can think of is that it may be called for to help add some moisure to and help to keep the stuffing from appearing too dry on top. I've noticed a lot of the 'stuffing on top casserole recipes' (even the boxed dinner ones) do call for sauces (cheese or otherwise) on top of the stuffing. I'm sure you'll like it either way.

I have 2 versions of this recipe, 1 with mashed potatoes and one without. the one with the mashed potatoes calls for cheese,(just a sprinkling) the other does not.