Easy Chicken and Dressing

Sharing is caring!

Chicken and dressing is a Southern classic that’s perfect for a holiday meal or any time you want a delicious home-cooked dinner. This easy version uses a packet of cornbread mix and pre-cooked chicken to streamline the process, and it bakes up moist and savory in about 40 minutes. Serve it with Instant Pot Green Beans and mashed potatoes for a complete meal.

There’s nothing wrong with taking a few shortcuts here and there. After all, we all want to enjoy a delicious home-cooked meal without spending hours in the kitchen. This chicken and dressing recipe is the perfect solution, and you can even put it together the day before.

Let’s look at how to make this favorite Southern dish.

Ingredients

For this recipe, you need the following ingredients:

• 1 (6-ounce) packet cornbread mix, plus the milk and egg the package calls for
• ¼ cup butter
• ½ cup diced onion
• ½ cup diced celery
• 2 cups cooked, shredded chicken
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1½ cups chicken broth, plus more as needed
• 1 to 1½ teaspoons dried rubbed sage
• ½ teaspoon black pepper
• Pinch of salt
• 2 large eggs

Instructions

1. Bake the cornbread according to the package directions. Let it cool completely before crumbling. You can bake the cornbread a day ahead.
2. Preheat the oven to 375°F and grease a 9-inch square or 11×7-inch baking dish.
3. Melt the butter in a skillet over medium heat. Add the onion and celery and cook for about 5 minutes, until soft.
4. In a large bowl, whisk the eggs. Add the cream of chicken soup, chicken broth, sage, pepper, and a pinch of salt, and mix well, making sure the sage doesn’t clump. Slowly add the hot onion and celery mixture (with all the butter) a little at a time, stirring after each addition so the hot butter doesn’t cook the eggs. Crumble the cornbread into the bowl and stir until it’s coated. Add the chicken and stir again. The mixture should look like thick, wet oatmeal. If it seems dry, add more broth, a few tablespoons at a time.

1. Spread the mixture in the prepared dish. Bake for 35 to 45 minutes, until the center is set and the top is golden brown. Let it rest for 5 to 10 minutes before serving.

Dressing vs. Stuffing: What’s the Difference?

Stuffing is cooked inside the bird, while dressing is baked in its own pan. Here in the South, we call it dressing, and it’s almost always made with cornbread instead of white bread. Now if stuffing is more to your liking, check out the recipe at The Salty Side Dish for Homemade Stuffing.

If you enjoy simple, comforting Southern dishes like this Easy Chicken and Dressing, you’ll find plenty more favorites here at Southern Kissed. For another cozy dinner idea, try my Quick and Easy Chicken and Dumplings. It’s a warm, no-fuss classic that comes together fast. If you’re planning a holiday menu, my Slow Cooker Ham is a guaranteed crowd-pleaser, and when you want something sweet and old-fashioned, you can’t go wrong with my homemade Peanut Brittle. There’s always something delicious waiting in the kitchen.

Lynda – Southern Kissed

Easy Southern Chicken and Dressing

5 from 1 vote

Moist Southern cornbread dressing made with a cornbread mix, shredded chicken, and cream of chicken soup. Make it ahead for the holidays.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cornbread 25 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Main Dishes

Cuisine: American

Calories: 256

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 6 ounces packet cornbread mix plus ingredients the package calls for
• ¼ cup butter
• ½ cup onion and celery
• 2 to 4 cups chicken cooked and shredded
• ½ cup chicken broth
• 10.5 ounces condensed cream of chicken soup
• 2 large eggs
• 2 tablespoons sage
• ½ teaspoon pepper
• 1 pinch salt

Method

 

1. Bake the cornbread according to the package directions. Let it cool completely before crumbling. You can bake the cornbread a day ahead.
2. Preheat the oven to 375°F and grease a 9-inch square or 11×7-inch baking dish.
3. Melt the butter in a skillet over medium heat. Add the onion and celery and cook for about 5 minutes, until soft.
4. In a large bowl, whisk the eggs. Add the cream of chicken soup, chicken broth, onion mixture (with all the butter), sage, pepper, and a pinch of salt. Mix well, making sure the sage doesn’t clump. Crumble the cornbread into the bowl and stir until it’s coated. Add the chicken and stir again. The mixture should look like thick, wet oatmeal. If it seems dry, add more broth, a few tablespoons at a time.
5. Spread the mixture in the prepared dish. Bake for 35 to 45 minutes, until the center is set and the top is golden brown. Let it rest for 5 to 10 minutes before serving.

Nutrition

Serving: 1Calories: 256kcalCarbohydrates: 22gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 89mgSodium: 400mgPotassium: 123mgFiber: 2gSugar: 6gVitamin A: 375IUVitamin C: 1mgCalcium: 46mgIron: 1mg

Video

Notes

Nutrition information is an estimate calculated with an online nutrition tool and is provided as a courtesy. Values will vary based on the brands of cornbread mix, soup, and broth you use, the amount of chicken, and your serving size. If you follow a special diet or have a medical condition, please calculate the nutrition yourself using your exact ingredients or check with your doctor or a registered dietitian.

Tried this recipe?

Let us know how it was!

Tips for the Best Chicken and Dressing

• Use day-old cornbread. Slightly dry cornbread soaks up the broth without turning mushy.
• Cook the chicken in the Instant Pot. I cook boneless, skinless chicken breasts in my Instant Pot, then shred them with two forks. Rotisserie chicken or leftover turkey also work great.
• Start small with the sage. You can always add more, but too much sage tastes bitter.
• Add the hot butter slowly. Pour the onion and celery mixture into the eggs a little at a time so the eggs don’t scramble.
• Check the moisture. Dressing firms up as it bakes, so it should look quite wet going into the oven.

Make It Ahead

Assemble the dressing, cover it tightly, and refrigerate it for up to 24 hours. Let it sit on the counter while the oven preheats, then bake as directed. It may need 10 extra minutes since it starts out cold.

How to Store and Reheat

• Refrigerator: Cover leftovers and refrigerate for up to 3 days.
• Freezer: Freeze baked, cooled dressing in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Add a splash of broth, cover with foil, and warm at 350°F for 20 to 25 minutes.

FAQs

Can I use homemade cornbread?

Yes. Use about 4 cups of crumbled cornbread. My Cornbread Recipe is a great place to start.

Why is my dressing dry?

It needed more broth before baking. Next time, add broth until the mixture looks like thick, wet oatmeal. To save a dry batch, drizzle warm broth over the top before reheating.

Why is my dressing soggy?

It was underbaked or had too much liquid. Bake until the center is set and no longer jiggles.

Can I double the recipe?

Yes. Double everything and bake it in a 9×13-inch dish for 45 to 55 minutes.

Last Bite

If you make this Chicken and Dressing, leave a comment below and tell me how it turned out, or share your favorite Southern comfort dish. I love hearing from you!