Chicken and Dressing is an old fashioned comfort food that always hits the spot! Cornbread is tossed together with chicken, sautéed veggies, and more to create a flavorful and moist dressing that you won’t be able to get enough of.
Chicken and Dressing
This recipe for old fashioned Chicken and Dressing never fails to satisfy. It’s a classic side dish recipe that always steals the attention from whatever the main dish is!
Honestly, sometimes we can even get away with serving Chicken and Dressing as the main entree.
Chicken is tossed with soft cornbread and an array of mouthwatering ingredients to create the BEST dressing ever! This is a recipe you’ll turn to time and time again.
How to Make Chicken and Dressing
For the cornbread:
- Heat the oven to 400°F and spray down a baking dish.
- Combine the cornbread mix, buttermilk, eggs, and butter.
- Transfer the mixture to your baking dish. Bake for 16 to 20 minutes or until lightly browned on top.
- Once the cornbread is cooled down enough to handle, cut it into small pieces and toss it into a large bowl.
For the dressing:
- Lower the oven temperature to 350°F. Spray a second baking dish.
- Add the torn white bread pieces and chicken to the same bowl that the cornbread’s in. Give it a good stir.
- Heat a skillet over medium low heat. Add the butter, onions, celery, and garlic. Sauté until softened, then add 1 cup of chicken broth, rosemary, sage, thyme, salt, and pepper. Heat until the broth is just barely warm.
- Pour the broth over the cornbread mixture and stir.
- Combine the remaining cup of chicken broth with the eggs. Stir the mixture in with the ingredients in the bowl.
- Transfer the mixture to the prepared baking dish. Place cubed butter on top. Cover and bake for 1 hour. Then, uncover and bake for an additional 10 to 15 minutes.
Tips for the Best Chicken and Dressing
- Just before you transfer everything into the final baking dish, check out the consistency. The mixture should be wet but not soggy. If there happen to be any dry patches, add extra broth a little at a time until everything is well moistened.
- While Chicken and Dressing is tasty all by itself, it really shines when it’s drizzled with a little gravy on top.
- Save yourself some time with this recipe by using an already cooked rotisserie chicken from the grocery store. Simply chop or shred it before stirring it in with the other ingredients.
Storage: In an airtight container in the fridge, Chicken and Dressing will stay fresh for up to 4 days.
Freezer: This dish also freezes well. Wrap the baked and completely cooled dressing a couple times in plastic wrap followed by a layer of heavy duty aluminum foil. It will stay fresh in the freezer for about 2 months.
Thaw in the refrigerator before reheating.
Is it stuffing or dressing?
There’s always a debate here! Put plainly, most Southerners refer to this as dressing, especially since it’s not stuffed inside of a bird.
Why are there eggs in the dressing?
The eggs act as a binder for all of the other ingredients. They’re what keeps the dressing all together in the baking dish.
- 17 ounces cornbread mix, 2 (8.5 ounce) boxes Jiffy cornbread mix
- ⅔ cup buttermilk
- 2 large eggs
- 1 cup unsalted butter, melted and cooled slightly
- 1 pan prepared cornbread, 9×13-inch pan (as listed above or use your favorite)
- 6 slices white bread, torn into small pieces
- 8 ounces chicken meat, cooked and shredded (any variety chicken meat will work)
- ¼ cup unsalted butter
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 2 garlic cloves, minced
- 2 cups low-sodium chicken broth, plus extra if needed
- 1 ½ teaspoons ground sage
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 2 large eggs, beaten
- 4 tablespoons unsalted butter, cut into small pieces
For the Cornbread:
- Heat the oven to 400°F, and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine the cornbread mix, buttermilk, eggs, and butter.17 ounces cornbread mix⅔ cup buttermilk2 large eggs1 cup unsalted butter
- Transfer the mixture to the prepared baking dish, and bake for 16 to 20 minutes or until lightly browned on top.
- Remove from the oven and allow to cool until it’s easy to handle.
- When the cornbread is cool enough to handle, cut it into small pieces and place it into a large bowl.
For the Dressing:
- Adjust the oven temperature to 350°F, and lightly grease a second 9×13-inch baking dish.
- To the bowl of cornbread, add the torn bread pieces. Add the shredded chicken, and stir to combine. Set aside.6 slices white bread8 ounces chicken meat
- Heat a medium skillet over low to medium heat. Add the butter, onions, celery, and garlic. Cook until the vegetables soften then add 1 cup of chicken broth, rosemary, sage, thyme, salt, and pepper. Heat until the broth is just barely warm.¼ cup unsalted butter1 cup yellow onion1 cup celery2 garlic cloves1 teaspoon dried thyme1 tablespoon dried rosemary1 ½ teaspoons ground sage1 teaspoon salt½ teaspoon black pepper
- Remove from heat, and pour over the cornbread and bread pieces. Stir to combine.
- Combine the remaining 1 cup of chicken broth and the beaten eggs. Pour the mixture over the ingredients in the bowl, and stir to incorporate. The mixture should be wet but not soggy and sopping. If there are any dry patches, add extra broth a little at a time until everything is well moistened.2 large eggs
- Transfer the mixture to the prepared baking dish, and dot the top with cubed butter. Cover, and bake for 1 hour. Then, uncover and bake for an additional 10 to 15 minutes or until the top is brown. (Adjust the cook time as needed. It varies based on the oven and type of pan used.)4 tablespoons unsalted butter
- Serve warm with gravy and your favorite entrees. See post for tips and storage options.