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. All I had to do was add some water and bake. I take another shortcut by using chicken that has already been cooked. You could buy a rotisserie chicken from the store and pull the meat off of the bones. I was fortunate to find a package at Kroger with the meat already pulled.
In a large bowl, I crumble the cornbread and add the remaining ingredients. I then mix it well and pour into my baking dish. I bake it for about 50 minutes in a preheated (375 degrees) oven.
How To Make Easy Chicken and Dressing Recipe
- 1 6 oz packet cornbread mix
- 1/4 cup sage
- 2 to 4 cups chicken, cooked and shredded
- 1/2 cups chicken broth
- 1 can condensed cream of chicken soup
- 2 large eggs
- 1/2 tsp pepper
- 1/4 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 460 Total Fat: 28g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 172mg Sodium: 814mg Carbohydrates: 25g Fiber: 2g Sugar: 6g Protein: 27g
Now if stuffing is more to your liking, check out the recipe at The Salty Side Dish for Homemade Stuffing.