Description
This Ultimate Chicken and Dressing recipe is the epitome of Southern comfort food. Juicy, tender chicken combined with a flavorful, herb-infused cornbread dressing makes for a hearty, soul-warming dish. Perfect for holiday gatherings or a Sunday family dinner, this classic recipe is sure to bring everyone back for seconds.
Ingredients
Scale
For the Chicken:
- 4 cups (500g) shredded cooked chicken (from a roasted chicken or boiled chicken)
- 4 cups (960ml) chicken broth (use homemade or low-sodium store-bought)
For the Cornbread Dressing:
- 4 cups (480g) crumbled cornbread (homemade or store-bought)
- 4 cups (240g) crumbled white or wheat bread (slightly stale works best)
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 2 tbsp unsalted butter
- 1 tsp poultry seasoning
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 large eggs, beaten
- 1 cup (240ml) milk or evaporated milk
Optional Toppings:
- Fresh parsley for garnish
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the Chicken:
- If not using pre-cooked chicken, boil or bake the chicken until tender and shred into bite-sized pieces. Reserve the chicken broth for later use.
Sauté the Vegetables:
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes. Remove from heat and set aside.
Mix the Dressing:
- In a large bowl, combine the crumbled cornbread and crumbled bread. Add the sautéed onions and celery, poultry seasoning, sage, thyme, salt, and pepper.
- Stir in the beaten eggs and milk. Gradually add the chicken broth, 1 cup at a time, mixing until the dressing is moist but not soupy.
Assemble the Dish:
- Spread half of the dressing mixture evenly into the prepared baking dish.
- Layer the shredded chicken on top of the dressing.
- Spread the remaining dressing mixture over the chicken layer, covering it completely.
Bake:
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and slightly crispy.
Garnish and Serve:
- Remove from the oven and let cool for 5-10 minutes. Garnish with fresh parsley, if desired, and serve warm.
Notes
- For added flavor, mix in cooked sausage or diced apples to the dressing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) for 15-20 minutes.
- Make this dish ahead by assembling it the day before and refrigerating overnight. Bake fresh when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Chicken and Dressing
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 320
- Fat: 10
- Carbohydrates: 30
- Protein: 25