This old-fashioned recipe for homemade Chicken and Cornbread Dressing is incredibly moist, savory, and packed with celery, onion, and chicken. It’s perfect for holidays like Thanksgiving, but it’s so delicious that it’s also great for Sunday dinners or whenever you want a taste of home.
Chicken and Dressing is a classic Southern dish served during Thanksgiving, Christmas, and other special meals. It’s a beloved family recipe known for its moist texture and rich flavor. You can cook the chicken a few days ahead of time. Just cool it with the broth, then cover and keep it in the fridge until you’re ready to use it. If you’re short on time, using a rotisserie chicken works just as well.
You can also make the cornbread a few days beforehand. If it’s a bit dry after sitting for a day or two, you might need to add extra broth when making the dressing.
On Thanksgiving morning, prepare your chicken and dressing early. Let it cool, cover, and refrigerate until it’s time to reheat it for dinner. This way, your oven is free to cook the rest of your meal if needed.
Store any leftovers in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh in the fridge for up to 3 days. For longer storage, wrap the baked chicken and dressing in two layers of plastic wrap and then foil or place them in a freezer bag.
They can be frozen for up to 3 months. To reheat the dressing, thaw it in the fridge, remove it from the plastic wrap, place it in an oven-safe dish, cover with foil, and bake at 350°F for 25-30 minutes or until heated through.
Enjoy your homemade Chicken and Cornbread Dressing whenever you’re craving a comforting, hearty meal!
Chicken and Dressing Recipe
Ingredients
- 12- inch Pan of cornbread made from 2 cornbread mixes
- 1 cup diced Celery
- 1 medium Yellow onion diced
- 3-4 slices stale White bread heels work well
- 2 tsp Salt
- ½ tsp ground Black pepper
- 2 tsp Poultry seasoning
- 6 Large eggs beaten
- 1 stick Butter melted
- 2 cups Chicken broth
- 1 small Chicken rotisserie chicken works great
Instructions
- Prepare the cornbread according to your recipe or mix instructions. Mix in diced celery and onions, then bake as directed. Once done, let the cornbread cool completely. Shred the rotisserie chicken and set it aside.
- Preheat your oven to 375°F (190°C).
- Crumble the cooled cornbread and stale bread finely into a large bowl. Add salt, pepper, and poultry seasoning, and mix everything together well. Combine this mixture with the shredded chicken.
- Add the beaten eggs to the bowl and mix thoroughly with a fork or your hands. Pour in the melted butter and 1.5 cups of chicken broth. Mix everything together until well combined.
- Grease a 9×13 inch baking pan or a 5-quart casserole dish. Spoon the cornbread dressing into the prepared dish. Pour the remaining chicken broth evenly over the top.
- Cover the dish with foil or a lid and bake for 25 minutes. Then, uncover and bake for an additional 20 minutes, or until the top is nicely browned and the edges are bubbling.
Notes
- If you plan to bake the dressing the night before, allow it to cool completely after baking. Cover it tightly and store it in the refrigerator. Before reheating, mix in an additional ½ to 1 cup of chicken broth, then bake at 350°F (175°C) for 20-30 minutes.
- If you prefer to assemble the dish the night before but bake it fresh, cover the uncooked dressing and refrigerate it until about 30 minutes before baking time. Let the dish come to room temperature before baking according to the instructions above.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 268 kcal |
| Carbohydrates | 13g |
| Protein | 15g |
| Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 102mg |
| Sodium | 1216mg |
| Sugar | 4g |
What Makes This Chicken and Dressing Recipe Special?
Our Chicken and Dressing recipe stands out for its rich, savory flavor and moist texture. It’s loaded with diced celery, onion, and tender shredded chicken, making it a perfect dish for holiday gatherings like Thanksgiving. However, its versatility means you can enjoy it any time you crave a comforting, homemade meal.
Can I Use Store-Bought Cornbread For This Recipe?
Yes, you can use store-bought cornbread mixes to make the base for this Chicken and Dressing recipe. Prepare the cornbread according to the package instructions, then crumble it into the mixture along with the other ingredients. This saves time without compromising on the delicious homemade taste of the dish.