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.
- 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: 1 | Calories: 460kcal | Carbohydrates: 25g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 172mg | Sodium: 814mg | Fiber: 2g | Sugar: 6g