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Easy Chicken and Dressing

This Easy Chicken and Dressing recipe streamlines the process of making dressing by using a packet of cornbread mix.

chicken and dressing on a plate

Although mother-in-law is no longer with us, I can still honor her memory by making some of my favorite meals of hers.  Every Saturday she would prepare a huge dinner around noon and all of the family would gather and enjoy eating together.  Though she cooked many different things, my favorites were her  Chicken & Dumplings and Chicken & Dressing.

My mother-in-law would make her cornbread from scratch when she prepared Chicken & Dressing, but I have streamlined the process by using a packet of cornbread mix.  


When you use a packet of cornbread mix, all you have to do is add some water and bake.  

Another shortcut is to use chicken that has already been cooked.  You could buy a rotisserie chicken from the store and pull the meat off of the bones.  (I know that Costco and Kroger both sell pulled, cooked chicken meat.)


For this recipe, you need the following ingredients:

  • 6 ounces packet cornbread mix
  • ¼ cup sage
  • 2 to 4 cups chicken cooked and shredded
  • ½ cups chicken broth
  • 1 can condensed cream of chicken soup
  • 2 large eggs
  • ½ tsp pepper
  • ¼ cup butter melted


Start by making the cornbread according to the directions on the package. Let the cornbread cool before proceeding further. If needed, you can bake the cornbread a day ahead.

Once the cornbread has cooled, crumble the cornbread and add the remaining ingredients in a large bowl.  Mix it well and pour it into a baking dish.  Bake it for about 50 minutes in a preheated (375 degrees) oven.

chicken and dressing on a plate
homemade chicken and dressing on a plate

Easy Chicken & Dressing

You don't have to spend all day in the kitchen making chicken and dressing. Here's my streamlined recipe for the Southern classic dish.
4.43 from 14 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Main Dishes
Cuisine American
Servings 6
Calories 460 kcal


  • 6 ounces packet cornbread mix
  • ¼ cup sage
  • 2 to 4 cups chicken cooked and shredded
  • ½ cups chicken broth
  • 1 can condensed cream of chicken soup
  • 2 large eggs
  • ½ tsp pepper
  • ¼ cup butter melted


  • Prepare cornbread according to package directions. Allow to cool.
  • Preheat oven to 375 degrees.
  • Crumble cornbread into a large bowl. Add remaining ingredients and mix until well blended.
  • Pour into a 9-inch square baking dish and bake for 45 – 50 minutes.


*I like to bake the sage into the cornbread. I simply add sage to the mix and prepare the cornbread according to the directions on the package.
**Recipe updated October 2018.


Serving: 1Calories: 460kcalCarbohydrates: 25gProtein: 27gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 14gCholesterol: 172mgSodium: 814mgFiber: 2gSugar: 6g
Keyword chicken, dressing
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chicken and dressing with cranberry sauce

Now if stuffing is more to your liking, check out the recipe at The Salty Side Dish for Homemade Stuffing.

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