A Southern favorite is chicken with cornbread dressing. When served at your holiday table, a special Sunday meal, or whenever the urge for comfort food strikes, this straightforward dish, which uses leftover chicken and store-bought cornbread, will undoubtedly be a success with your family. Make your own cornbread and poach some chicken breasts if you have additional time!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch pan |
Ingredients
- ¼ cup butter
- ½ cup chopped onions
- ½ cup chopped celery
- 1 (1 pound) loaf cornbread, crumbled
- 1 (1 pound) loaf day-old white bread, torn into small pieces
- 1 pound shredded, cooked chicken breast meat
- 4 cups chicken broth, or more to taste
- 1 (10.5 ounce) can condensed cream of chicken soup
- 6 large eggs
- 2 teaspoons poultry seasoning
- ½ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.
- Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.
- Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9×13-inch baking dish.
- Bake in the preheated oven until dressing is golden brown, about 30 minutes.
- If you don’t have leftover chicken, place four 4-ounce chicken breast halves into a large pot with enough water to cover. Bring to a boil, then reduce the heat and simmer until chicken is tender and easily shredded, about 1 hour. Remove from the pot, let cool, and shred meat. Use the broth in this recipe instead of store-bought.
- If you can’t find prepared cornbread in your grocery store, buy a 15-ounce package of cornbread mix and follow the instructions on the box to make it yourself.
Reviews
Only had 4 eggs in fridge, also used less broth. Tasted great!
I could not get behind the chicken in the dressing, and it ended up needing quite a bit more time in the oven because it wouldn’t firm up enough.
Reminds me of my Grandma’s dressing! This was such an easy recipe and my family loved it. Thank you!
Very delicious! Mine came out just a tad “gummy” but it was my first attempt. I definitely recommend giving this a try!
Similar to our family tradition. We combine cornbread and leftover biscuits (kept from a meal). We don’t add eggs (elderly cholesterol concerns). Add sage and voila. A hit just like yours. Thanks for sharing. I’ve got my daughter and niece hooked now.
This dressing is so good! It’s very much like the dressing my mother-in-law used to make. So glad I found this recipe!!
My family asked me to start using this recipe every Thanksgiving after making it this year. It’s absolutely delicious. My only change is that I accidentally multiplied the butter times 4. Now I make it this way each time. It’s so filling that I make it for supper sometimes.
Love it this is the 3rd time I have made this recipe, added broccoli to the dish.. delicious
I made this recipe for Thanksgiving dinner this year. It was a big hit with everyone! I followed the recipe except for a couple of minor changes. I used boneless, skinless chicken thighs instead of breasts, because I find thighs to be more flavorful and lower in cost to purchase. The only other change I made was to use the bagged bread cubes instead of fresh white bread. This was for my own convenience. I purchased the unseasoned variety so it was really just dried white bread. Most of the dressing was consumed during dinner, but the rest was requested by the guests to take some home. I will make again very soon.
I thought it was very tasty. I will make it again for Thanksgiving.
This came out great and was a big hit at Christmas dinner, even ones who claimed to not like cornbread dressing loved it!
Great recipe, the only change I made was that I seasoned the chicken after shredding it.
Very good recipe. First time using chicken soup in my dressing and it is amazing. I also added turkey broth.
Yup, this is traditional Southern dressing! Usually use turkey rather than chicken- always cook extra turkey legs the day before for the broth and meat. No extras here- just cornbread, white bread, eggs, onions, celery, butter, poultry seasoning and broth. Grandma would be proud. Thank you!
I used the Pepperidge farms bread mix and it came out great.
so delicious. top 2 dressings of all time. number 1 I have ever made. this is my go to now! I pressure cooked the frozen chicken breast for 20 minutes then put the breasts in the kitchen aid food mixer with the whisk attachment. this shreds perfectly and no burnt fingers.
This is a great recipe! I have made it 2-3 years now for Thanksgiving and Christmas. It is great as is but I have now changed it a tiny bit for our tastes. I add an 8oz package of mushrooms chopped up and I use fresh garlic and saute it with all of the vegetables. I got lazy with the cornbread and buy an 8×8 pan already made at the grocery store :). If I don’t have cream of chicken I use cream of mushroom. I boil 4 leg quarters instead of the breast halves because we prefer dark meat. I use Tony chacheres for seasoning because its always in the house and works well in this recipe. It usually takes a minimum of 45 minutes to an hour in the oven- I bake it in my glass pyrex so I can see when its golden on the sides and bottom too. I always prepare this a day in advance- cover in the fridge and cook the day of. The recipe is great as is but can easily be modified for your tastes, I live up north now but have to have my southern dressing for the holidays and this recipe made that possible!!
I will make this recipe again. I consider myself a pretty awesome cook, but dressing was just not one of my strong suites. I made a few alterations and my family love this! Instead of chicken I use smoked turkey, cook it until I can shred it. I only use cornbread no loaf or white bread. I also add sage, salt, pepper, and 1 10.75 ounce can of condensed cream of celery along with the cream of chicken. I use the broth made from boiling the smoked turkey. It was so yummy!
There is no 16 oz. package of dry cornbread mix, so not sure if the recipe calls for a 6.5 oz. pkg. I used 3 packages and left out the bread. Make sure the recipe is a little soupy when you mix it all up so it won’t be dry after it’s cooked. Had to bake it 45 minutes before it was done. My family said it was a little bland even after I added 2 tsp. sage.
Yes, I used fresh herbs from the garden, sage, thyme, Italian parsley, rosemary. I used much less bread the second time I made this and less eggs. I added finely diced onions, celery and green pepper lightly sauteed in olive oil. I also used a large pan of homemade corn bread made in a large cast iron skillet. I substituted butter one time and canola oil the second time. I found it delicious either way. I geuss I made it more like my usual way the next couple of times and liked it better but found the closer to original batch was also good! I usually add a large pinch of red pepper flakes/crushed pepper to my dressin’ as well. Sometimes I make it eggless like poor country folk may have to do occasionally and also like that just as well or better. Adjust the liquids(broth/water) to your desired level of wetness in the finished “dressing”. I like mine fairly moist to almost wet for most servings. That requires making the mixture very ,very wet and juicy before baking! I had never used a can of soup before in my cornbread dressing, nice easy way to flavor the mixture. My mother used only a left over biscuit or a couple slices stale bread in her cornbread dressing and only one or two eggs. The onions,celery and bell pepper where always used together with a generous handfull of fresh parsley.(always plentiful in the cooler seasons here in the south. Hence my taste are prejudiced. Many variations, most are delicious when they feature the cornbread and have that texture o
First time ever making this further more tasting cornbread dressing. My 4 and 6 yr old loved it! Will definitely make this part of my holiday menu through out the years. Only thing next time I will use all cornbread instead of mixing in regular loaf bread.