Chicken and Cornbread Dressing

Chicken and Cornbread Dressing!! You don’t have to wait until Thanksgiving to treat yourself!!

You can use boneless breasts or rotisserie chicken and any type of cornbread you please. 

This is a fantastic dish!

Prep Time: 25 minutes | Cook Time: 1 hour 15 minutes | Servings: 8-10

Ingredients:

9” Skillet of prepared cornbread

3 Slices white bread

¾ C. Onion chopped

¾ C. Celery chopped

6 large eggs

1 ½ tsp. Poultry seasoning

2 tsp. Dried sage

1 tsp. Salt and pepper

4-6 C. Chicken broth

1 Can cream of chicken soup

2 lbs. Chicken pieces bone-in and skin on

How to make Chicken and Cornbread Dressing:

Step 1. Place the chicken pieces into a pot with salt and pepper. Cover the chicken with water, bring to a boil and simmer until cooked through and tender enough to shred. Shred the chicken discarding the bones and skin. Save the broth for later.

Step 2. Add the onion and celery to a pot with the eggs and cover with water. Bring to a boil and cook for 15 minutes. Drain, rinse the eggs in cold water, peel the eggs and chop them well.

Step 3. Preheat the oven to 400 degrees.

Step 4. Crumble the cornbread, and place it into a large mixing bowl with the three slices of bread that have been torn into small pieces.

Step 5. Pour 4 cups of broth over the cornbread mixture and mix to combine.

Step 6. Mix in the poultry seasoning, sage, salt, pepper, onion, celery, chopped eggs, chicken, and cream of chicken soup. Stir to combine well. If the mixture is too dry, add some more of the chicken broth.

a. Adding poultry seasoning

b. Adding sage

c. Adding onion, celery, chopped eggs

d. Adding chicken

e. Adding cream of chicken soup

Step 7. Layer the mixture into a 9×13 well-greased baking dish. Bake for 45 minutes until golden brown.

Step 8. Let sit for 10 minutes before serving.

Now, ready to serve!

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Chicken and Cornbread Dressing

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes

Servings: 8 -10

5 from 1 vote

Review Recipe

Ingredients 

• 9 ” Skillet of prepared cornbread
• 3 Slices white bread
• ¾ C. Onion chopped
• ¾ C. Celery chopped
• 6 large eggs
• 1 ½ tsp. Poultry seasoning
• 2 tsp. Dried sage
• 1 tsp. Salt and pepper
• 4-6 C. Chicken broth
• 1 Can cream of chicken soup
• 2 lbs. Chicken pieces bone-in and skin on

Follow Sweet Pea's Kitchen

Instructions

• Place the chicken pieces into a pot with salt and pepper. Cover the chicken with water, bring to a boil and simmer until cooked through and tender enough to shred. Shred the chicken discarding the bones and skin. Save the broth for later.
• Add the onion and celery to a pot with the eggs and cover with water. Bring to a boil and cook for 15 minutes. Drain, rinse the eggs in cold water, peel the eggs and chop them well.
• Preheat the oven to 400 degrees.
• Crumble the cornbread, and place it into a large mixing bowl with the three slices of bread that have been torn into small pieces.
• Pour 4 cups of broth over the cornbread mixture and mix to combine.
• Mix in the poultry seasoning, sage, salt, pepper, onion, celery, chopped eggs, chicken, and cream of chicken soup. Stir to combine well. If the mixture is too dry, add some more of the chicken broth.
• Layer the mixture into a 9x13 well-greased baking dish. Bake for 45 minutes until golden brown.
• Let sit for 10 minutes before serving.
• Enjoy!

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 19g | Protein: 42g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 293mg | Sodium: 3466mg | Fiber: 1g | Sugar: 6g

Author: Laura

More good ideas for dinner?

Pasta Shells with Ground Beef

One Pan Oven Roasted Potatoes, Sausage and Peppers

Seafood Loaded Potato Pan