Chicken and Dressing; A Classic Southern Recipe

Chicken and Dressing is a true Southern classic dish. It combines cornbread dressing, which is usually served at Thanksgiving, and cooked chicken to make a delicious, comforting meal that can be served any time of the year. Essentially a casserole, it’s comfort food at its finest!

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Cornbread dressing is my favorite part of Thanksgiving dinner. I could easily skip the turkey for a double serving of this, with gravy on top. I always loved my mom’s cornbread dressing, but she never uses a recipe when she cooks. So I watched and asked questions and took notes. Then I made it my own.

How to Make Cornbread Dressing

I start with homemade cornbread baked in a cast iron skillet. You can find my recipe here: Southern Buttermilk Cornbread Recipe. (Whatever cornbread recipe you use, it’s best if it’s not sweet.) I then saute onions and celery in butter and combine it with the cornbread, some form of regular bread, seasonings, chicken broth, and cooked, shredded chicken. I usually use a rotisserie chicken from the store for convenience. But you can also use leftover chicken. The casserole bakes up to perfection in about 20-30 minutes.

You can bake this in a 13×9 or other type of baking dish or a cast iron skillet. There are many variations on this recipe all over the South. Some add no bread at all, but I like how it lightens the dish a bit. Some people add hardboiled eggs to the dish. I do not (I prefer my hardboiled eggs on the side as deviled eggs), although I do add raw eggs to the mix to help bind the ingredients together.

In any of its variations, Chicken and Dressing is a much-loved staple in the Southern kitchen. Please let me know if you try my recipe! Do you have a favorite cornbread dressing variation? Share in the comments below!

Southern Chicken and Dressing

Chicken and Dressing is a true Southern classic dish. It combines cornbread dressing, which is often served at Thanksgiving, and cooked chicken to make a delicious, comforting meal that can be served any time of the year.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner, Main Course, Supper

Cuisine Southern

Servings 12 Servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 recipe cornbread (recipe here)
• 1 loaf crusty French bread (or equivalent sandwich bread slices)
• 1/2 cup butter
• 1 onion, chopped
• 2 cups celery, chopped
• 4 cups chicken broth
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1 tsp dried sage
• 1/2-1 tsp fresh or dried rosemary
• salt and pepper to taste
• 1 rotisserie chicken, chopped or shredded

Instructions

 

• The night before serving, cut cornbread and French bread into cubes, about 1 inch. Spread on baking sheet and let dry overnight. (Or if making the same day, you may dry in a warm, low oven.)
• Preheat oven to 350F / 177C / gas mark 4.
• In large skillet over medium heat, melt butter. Add onions and celery and saute until tender. Add herbs and spices and saute until fragrant. Add chicken broth and bring to boil. Reduce heat to simmer for a few minutes.
• Place bread cubes in large bowl. Gradually ladle in broth mixture, stirring and tossing lightly as you go. Keep adding broth and allowing the bread mixture to soak in the liquid. Taste as you go and add more seasonings if necessary. Add more broth if it seems too dry.
• Add chicken and stir to combine. Gauge the texture at this point. You don't want it too soupy or too dry. Remember that the bread will soak up the liquid as it bakes.
• Pour mixture into buttered casserole dish or cast iron skillet. Bake for 25-30 minutes or until golden brown on top. Let rest for 15-20 minutes before serving.

Notes

• If the dressing starts to get too brown on top before it’s done in the middle, lay a piece of aluminum foil over the top.
• The amount of liquid that needs to be added, and the baking time, will vary due to differences climate and oven temperatures. 

Keyword Chicken, Cornbread, Dressing

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