This Easy Southern Cornbread Dressing with chicken is the best old fashioned and homemade recipe from scratch. Drizzle it in gravy and serve it for Sunday dinners, Thanksgiving, or any occasion.
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Growing up I learned that we make a lot of our side dishes differently. By we, I mean the Black and African American community. From our mac and cheese (that must be baked) to this dish here, it definitely stands out from the rest!
When choosing how to prep your dressing you first need to decide how you like it. I prefer dressing that isn't too soggy or too dry. If want a really moist and soggy dressing you will need to use more broth and cover the dish while it bakes. You can find more tips below. You may also like my Seafood Dressing recipe!
Why You’ll Love This Chicken and Dressing Recipe
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It tastes like home. This recipe brings that deep, Southern comfort, the kind of flavor you only get when cornbread, broth, and tender chicken come together the right way.
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Perfectly moist and never bland. I walk you through exactly how to season it right and bake it just long enough so it’s flavorful and moist, not dry, not soggy, just right.
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Great for holidays or anytime you need comfort food. Whether it’s Thanksgiving, Sunday dinner, or just a craving for something warm and familiar, this dressing hits every time.
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Tested and trusted. I’ve been sharing Southern soul food recipes online for nearly a decade, and this one’s been perfected over time to make sure it turns out right in your kitchen too.
What's the Difference Between Dressing and Stuffing
The true definition of stuffing is when a bird, such as a turkey is actually stuffed with the side dish and cooked. But the differences between standard dressing (typically from those from the North) and Southern dressing lies completely in the preparation.
Southern recipes are made using cornbread. Stuffing is made using cubes of bread and it's really dry. I often joke and refer to stuffing as bread casserole. Most dressing is served moist or a balance between moist and not soggy.
Some are definitely moister than others. I like to prepare mine in the middle. I don't like it dry, but I don't want it to be wet, either.
Ingredients for Cornbread Dressing with Chicken
I like to make mine using the Holy Trinity of vegetables: white onion, green peppers, and celery.
We also use sage. Sage is probably the star of the show for dressing. It's a critical spice and you have to use it. Most times I use dried sage, but I have made it using fresh as well. Whichever you wish to use will work fine.
Recommended Chicken to Use
I used 1 shredded chicken breast (about 6-8 ounces) that I make using the Instant Pot. I cook it in the Instant Pot with 1 cup of broth or water for 10 minutes on Manual > Pressure Cooking. When the time indicates it has finished, allow steam to release naturally for 10 minutes. Open, remove the chicken and shred.
You can also cook it any other way you prefer to cook it.
You can use any cut of chicken you wish. Boneless chicken thighs will work well, too.
How to Make Chicken and Dressing Recipe
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers.
- Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.
- Place day-old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread.
- Add in the sauteed veggies, ground sage, poultry seasoning, salt, and pepper. Mix well.
- Add in the eggs, broth, and cream of chicken soup. Stir.
- Add in ½ of the dressing mixture to a 9x13 baking dish and spread it throughout the bottom of the pan.
- Add the shredded chicken on top.
- Top it with a layer of the remaining dressing.
- Bake for 40-45 minutes uncovered until a toothpick returns clean.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
How to Make Chicken Dressing Ahead of Time
You can prepare it the night before and place it unbaked in the refrigerator. From there, you can bake when you like. Allow the dressing to come to room temperature prior to baking.
How to Serve Chicken and Dressing
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As a main dish:
Since this version includes chicken, it’s hearty enough to serve on its own with a side of gravy or hot sauce and a couple of simple sides. -
With gravy:
A rich homemade chicken or turkey gravy poured right on top takes it over the top. You can also warm up some pan drippings if you’re serving this alongside a roasted bird. -
As a holiday centerpiece:
This dish shines on a Thanksgiving or Christmas table. Slice it into squares or scoop it out family-style, it’s meant to be shared.
How to Store Cornbread Dressing with Chicken
Once your cornbread dressing has cooled down to room temperature, go ahead and store it in an airtight container or tightly covered with foil or plastic wrap. You want to keep as much moisture in as possible so it doesn’t dry out.
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Refrigerate within 2 hours of baking to keep it fresh and safe to eat.
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It’ll last up to 4 days in the fridge, and honestly, the flavor gets even better the next day.
If you made a big batch, you can also portion it out into smaller containers for easier reheating during the week. Just add a splash of broth before reheating to bring back that soft, moist texture.
How to Freeze Cornbread Dressing
Place the dish in sealable bags or containers. Ensure they are tightly sealed. It can be frozen for up to several months. Defrost in the refrigerator overnight and reheat it in the oven until warm.
Frequently Asked Questions
If you use fresh cornbread, your dressing mix will be really soupy and hard to thicken. Your cornbread has to be dry and pretty much stale.
I like to make my Southern Homemade Cornbread Recipe the night before. You can use cornbread mix if you wish.
Once baked, allow it to cool. I store mine in the fridge overnight loosely covered in foil. You don't want to store it in a tightly sealed bag because that will lock in moisture and it won't dry out.
If you can't use day old cornbread, you can also over-bake the cornbread until it's really dry.
If you like moist dressing, cover it with foil while bakes. If you like drier dressing with a crunchy top, bake it uncovered.
I sometimes see people add additional bread to their dressing. If you wish you can add any of the following.
Pieces of cubed bread
Pieces of cubed biscuits
Pieces of cubed dinner rolls
Croutons
You can make the dish without meat by substituting chicken broth for vegetable broth. Instead of cream of chicken soup, you can use cream of mushroom.
What to Serve with Chicken and Cornbread Dressing
Here are some Southern staples and comfort food sides that pair beautifully:
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Collard greens or green beans – Adds balance and that classic soul food touch
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Cranberry sauce – That sweet-tart bite cuts through the richness perfectly
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Candied yams – A little sweet with the savory always hits right
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Macaroni and cheese – Because you can never have too many carbs on the table
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Fried or baked chicken – If you're serving the dressing as a side, extra protein rounds it out
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Roasted turkey or ham – Classic pairings for a full holiday spread
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Sweet potato casserole – Comfort on top of comfort
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A simple side salad – If you want to lighten things up just a bit
Get a full listing of Soul Food Thanksgiving Recipes and the Best Authentic Soul Food Recipes here.
More Recipes You Will Love
Easy Cornbread Dressing with Chicken
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
Get the recipe for Homemade Cornbread here.
Dressing
- 1 tablespoon olive oil
- 1 cup finely chopped white onion
- 1 cup finely chopped celery
- ¼ cup finely chopped green peppers
- 4 garlic cloves minced
- 2 teaspoons ground sage Adjust to taste. 5 leaves if using fresh
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 14 oz cream of chicken soup I use homemade linked here.
- 3 cups chicken broth
- 2 eggs Beaten
- 8 oz cooked skinless chicken breasts Shredded
Instructions
- You will need cooked cornbread for this recipe. You can find my Homemade Cornbread recipe here. You can also use boxed cornbread if you wish. After preparing the cornbread, store it in the fridge overnight and prep the dressing using day old cornbread. If you are using boxed cornbread mix you’ll need 2 cups, which is about 16-17 ounces.
- Preheat oven to 350 degrees. Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers.1 tablespoon olive oil, 1 cup finely chopped white onion, 1 cup finely chopped celery, ¼ cup finely chopped green peppers, 4 garlic cloves
- Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients.
- Place day old cornbread in a large mixing bowl. Use a large spoon and/or your hands to break down the cornbread. You want to fully crumble it.
- Add in the sauteed veggies, ground sage, poultry seasoning, salt, and pepper. Mix well. Stop and taste the mixture here. This is where you want to adjust the seasoning and spice if necessary to suit your taste. Before adding the eggs, taste the dressing.2 teaspoons ground sage, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1 teaspoon ground black pepper
- Add in the eggs and cream of chicken soup. Stir.14 oz cream of chicken soup, 2 eggs
- Slowly pour in the chicken broth. The chicken broth quantity noted above is a guide. You have to really monitor the dressing as you prepare it to determine how much broth you will need and if you will need more or less. Start with a little chicken broth and then stir until the dressing is thick. Add more when needed. You should get the consistency of thick oatmeal.3 cups chicken broth
- Spray a 9x13 baking dish with cooking spray.
- Add in ½ of the dressing mixture and spread it throughout the bottom of the pan.
- Add the shredded chicken on top.8 oz cooked skinless chicken breasts
- Top it with a layer of the remaining dressing.
- Bake for 40-45 minutes uncovered on 350 degrees until a toothpick returns clean.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tristan Strausbaugh says
Hey Brandi, I really enjoyed your post. I actually have made a few keto recipes last month and tasted amazing. Had to find a good recipe for Crab & Parmesan stuffed Salmon.
staysnatched says
I hope you enjoy this recipe!
Pamela S. says
How much cornbread? I usually use packages I.e. corn kits etc.
Thanks!
staysnatched says
You use the amount this recipe. It makes enough for a 10 inch cast iron. https://www.staysnatched.com/southern-cornbread/
Lynn says
Do you put your veggies through the food processer for any specific reason? I was just curious and I LOVE these types of veggies in cornbread dressing but my family would stroke out if they got a piece of onion or celery on their fork! I could slip them in this way!!! Genius!!!
staysnatched says
Yes, because it gets them the perfect texture with very little effort.
Lakia Talley says
So so good! Thank you for sharing. I was able to make it last night as a practice run and it turned out great.
staysnatched says
Wonderful! I'm glad you enjoyed it.
Kimberly says
What temperature do you bake it at?
staysnatched says
350 degrees.
Mckinna says
What’s the oven temp?!
staysnatched says
350 degrees.
Jade says
What temperature do you bake it at? This recipe looks delicious!!
staysnatched says
350 degrees
Shea says
What temp should the oven be on this recipe?
staysnatched says
350 degrees
Kristin Walker-Smith says
Delicious! And so easy to make! I’m a self-proclaimed non-cook and mine was so good, even on the first try! Thanks for helping me look like a pro today!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Fortenise Mason says
5 stars Yesss! Thankful for this recipe! It turned out very well! I used Turkey instead of chicken though. My dressing was good and moist! I def will be saving this recipe!
staysnatched says
I'm so glad you loved the texture! That's a crucial part for dressing.
Cassie says
I'm not usually into stuffing or dressing but I've never tried cornbread dressing. I am SO glad I did. This was fantastic!
staysnatched says
Wonderful! I'm so glad you enjoyed it.
Anna says
Brandi literally does NO WRONG. Every recipe of hers that I’ve tried is phenomenal. I made this dressing for Thanksgiving and all I can think about is how BOMB these leftovers are going to be. So freaking good.
staysnatched says
omg thank you for that compliment! I'm so glad you enjoyed it!
Linda says
First time making dressing this was amazing!
staysnatched says
I'm glad the first time was a success!
Karen says
Loved this recipe!! Very close to my mama’s dressing, which I’ve been trying to find for years. Thank you! ❤️
staysnatched says
You're welcome! I'm glad it was a match.
Andrea Taylor says
If making a boxed cornbread how many boxes would be used to equal the amount of homemade? I am using the Jiffy corn mix.
staysnatched says
You’ll need 2 cups, which is about 16-17 ounces.
Carol Shore says
@Andrea Taylor, You don't want to use Jiffy since its a sweet cornbread mix. Make your own from cornmeal and flour. Or if you insist on using a mix, use those packets from Martha White.
Moms says
@Carol Shore, thank you Carol. So much craziness in the world...at least the dressing should be right.
Barry says
If I were to use 2 boxes of Jiffy cornbread is that enough? How much cornbread is needed?
staysnatched says
16 to 17 ounces of mix.
April Edmonds says
@staysnatched,
How long should it set at room temperature before you bake it? (I prepared the night before)
staysnatched says
Until it comes to room temperature. Timing will vary. Test it.
Ira says
@staysnatched,
Carol Shore says
@Barry, No to Jiffy. Its a sweet cornbread. See my answer above.
PJ says
This came out so good. I didn’t use onion because I’m allergic, I did use onion powder and it still worked out fine. I definitely suggest using the recommended size baking dish. I used a smaller, but deeper dish and it took double the time to cook. The dressing is delicious tho!
staysnatched says
I'm glad it was delicous!
Ashley says
Such a good cornbread recipe! The texture and flavor is perfect. The whole family loved it!
staysnatched says
I'm glad you loved the texture.
Felicia says
Delicious! I omitted the chicken for my vegetarians and used vegetable stock. It was so good!! I doubled the recipe so I could freeze some. It’s that good. I also made the creamed soup from scratch using Brandi’s recipe. This was my first time adding this ingredient to dressing. It was so flavorful.
staysnatched says
Wonderful! I'm glad to hear that.
Dorothy says
Amazing. I have always loved dressing and this recipe does not disappoint. Flavorful and simple to put together following Brandi’s directions and tips.
staysnatched says
I'm glad you enjoyed it.
Denise says
Have you tried this in a crockpot? My oven is always so full!
staysnatched says
No, and I wouldn't. Baking and slow cooking have 2 different textures.
Anisa says
After thousands of attempts i finally was able to make dressing
staysnatched says
Glad to hear it!
Danielle H says
Made this for Thanksgiving today and it was delicious! Just like my Grandma’s and that is the best compliment I could ever give!
staysnatched says
I’m so glad to hear it!
Sherrie says
I Didn't come to the new song see any recipe card with the full Ingredients And amount of those ingredients such as How much broth how much cream of chicken. Can you please post a full recipe with ingredients as well ?thank you.
staysnatched says
The recipe card is above the field you used to type this comment.
Liz says
You're missing one of the moise important ingredients... cut up hard boiled eggs! 😁
staysnatched says
Interesting. I’ve never seen that in my life.
Moms says
@Liz, took me back with that one! Homecoming Dressing always had a few diced hard boiled eggs. Hardboiled eggs were more prominent in the Giblet Gravy.
J.L. says
@Liz, yep. Just like my Mom makes, except for those. She never put raw eggs in hers though - perhaps someone through the ages forgot to note, '3 eggs, hard boiled?' lol
TW says
@Liz,
I am born and raised in the South and have seen that only a few times. It's not traditional Southern dressing but I understand each family has their traditions. I have never used it in mine.
Teresa says
Finally the texture and taste I've been craving. Thanks for sharing.
staysnatched says
You're welcome! I'm glad you enjoyed it!
Brittany Y. says
I just came across your recipe. I needed a something quick and easy. We all LOVED it!! Thank you!!
staysnatched says
Yay! I'm glad it was quick and easy.
Sister E says
So inspired by this lovingly detailed recipe! You are truly keeping our heritage cooking alive. Just loving your sisterly teamwork throughout the site. God keep you all!
staysnatched says
Thank you so much!
kp says
can this sit in the fridge overnight after being assembled before baking?
staysnatched says
No. It will ruin the texture.
Karen says
Why do I not see the amount of homemade cornbread needed? Just says 2 cups is making with Jiffy. Thanks.
staysnatched says
It's there in the first step.
Blandon Applewhite says
I used pork sausage I grinded it up really fine and it had a great taste thanks for the recipe
staysnatched says
That sounds so good!
Brandi says
So, for this recipe you don't need breadcrumbs or crackers? The corn bread will do?
staysnatched says
Yes. I don't use either of those.