Cornbread Dressing with Chicken
If you grew up eating Southern cornbread dressing, you already know, it’s not just a side dish, it’s the main event. I’ve been making this dish since I was old enough to help stir the bowl, and this version, with tender chicken mixed in, is one of those dishes that always feels like home. I’ve tested this recipe to make sure it comes out moist, never dry or crumbly, and seasoned just like the dressing I grew up on. It’s got tender chicken throughout, so it’s filling enough to stand on its own, but don’t worry, it still pairs perfectly with gravy.
Servings 10 servings
Calories 289kcal
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
If you are using Jiffy or a boxed cornbread mix you’ll need 2 cups, which is about 16-17 ounces.
I use a food processor for the celery, onions, green peppers, and garlic. It will provide finely chopped veggies in seconds.
You can omit the shredded chicken if you wish.
I prefer dressing that isn't too soggy. If you like moist dressing, cover it with foil while bakes.
You can find my Homemade Cream of Chicken Soup Recipe here. 14oz is 1 and ¾ cups.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 17g | Protein: 9g | Fat: 9g