Chicken and Cornbread Stuffing

I just have to share this terrific dish with you all! This is a Chicken and Cornbread Stuffing Casserole. I made this and the family gobbled it up! I sat there wishing that I would have doubled the recipe. This casserole is loaded with Chicken and that great taste of Cornbread Stuffing.

This reminded me of a true Southern dish with those savory herbs and the crumbly bread stuffing. My mouth waters just thinking about it.

This Casserole is so easy to make, it will save you time in the kitchen and fill your family up to enjoy the remainder of the evening. This is perfect for any night or you can make it for a special occasion.

I actually used some Chicken and Stuffing that I had leftover from two nights ago. Talk about saving money!

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What makes this a recipe that I need to try?

This Chicken and Cornbread Stuffing is savory, easy to make, budget-friendly, especially if you can use leftovers. The whole family loved it and wanted more.

Should I serve this as the main dish or as a side dish?

I served it as the main dish. I steamed some Broccoli for a side and everyone was happy. I realize that there will be many that think it should be a side dish, however, this casserole has almost everything in it to be filling and comforting.

Can I add anything to the dish to make it extra special and tasty?

You could dice up an apple and add that to the Cornbread Stuffing and Chicken. If you want to add to the texture, toss in some chopped walnuts. You could change the meat to Ground Beef or Sausage and have a whole new flavor profile and a completely different dish.

How to serve with Chicken and Cornbread Dressing?

Chicken and Cornbread Dressing is typically served as a side dish and goes well with other traditional holiday foods such as roasted turkey, mashed potatoes, gravy, and green beans. It is also delicious and served with cranberry sauce or a side salad.

Ingredients:

• Cornbread
• White bread
• Onion chopped
• Celery chopped
• Eggs
• Poultry seasoning
• Dried sage
• Salt and pepper
• Chicken broth
• Cream of chicken soup
• 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.

Adding poultry seasoning.

Adding sage.

Adding onion, celery, and chopped eggs.

Adding chicken.

Adding cream of chicken soup.

Stir to combine well. If the mixture is too dry, add some more of the chicken broth.

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 enjoy!

Chicken and Cornbread Dressing

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 10

This Chicken and Cornbread Dressing Recipe is a classic southern favorite, this flavorful and comforting dish is made with juicy chicken, savory herbs, and crumbly cornbread that’s perfect for a special occasion or an everyday meal.

4.34 from 3 votes

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

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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 9×13 well-greased baking dish. Bake for 45 minutes until golden brown.
• Let sit for 10 minutes before serving.
• Enjoy!

Nutrition

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

Author: Laura

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How should I store the leftovers?

Once the Chicken and Cornbread Stuffing has cooled to room temperature, cover it tightly with plastic wrap. You can then store the dish in your refrigerator for 4 days.

Could I store this Chicken and Cornbread Stuffing in the freezer?

You can freeze the dish. Be sure it is cooled completely and wrap it tightly or place it into a freezer-safe container. You can store the Chicken and Cornbread Stuffing for 3 months.

How would I reheat this Chicken and Cornbread Stuffing?

Simply preheat your oven to 350* and cover the dish with Aluminum foil. Place it in the oven and heat for 10 to 15 minutes, or until heated through.

When ready to bake, stir in the chicken broth and cream of chicken soup, then bake as directed.

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