"How to Make Cornbread Dressing with Chicken: A Southern Classic You’ll Love"
Cornbread dressing with chicken is a beloved Southern dish that combines crumbled cornbread, tender chicken, sautéed onions and celery, eggs, butter, and chicken broth. Baked separately, it creates a crisp golden top with a moist interior. Perfect for holidays or family dinners, this dish is flavorful, comforting, and easy to customize.
Equipment
- Oven
- Casserole dish (greased)
- Skillet
- Mixing bowls
- Spoon or spatula
Ingredients
- 4 cups Cornbread | Crumbled day-old preferred
- 2 cups Cooked Chicken | Shredded or diced any part works
- 3 cups Chicken Broth Adjust based on desired moisture
- 1 cup Onion | Chopped sweet onion preferred
- 0.5 cup Celery | Diced adds crunch and freshness
- 0.25 cup Butter | Unsalted recommended Unsalted recommended
- 2 large Eggs Lightly beaten
- To taste Salt Optional
- To taste Pepper Optional
Instructions
- Prepare the Cornbread Base: Bake cornbread (homemade or store-bought), let cool, and crumble into medium-sized pieces.
- Cook and Shred Chicken: Poach, roast, or use leftover chicken; shred or dice into bite-sized pieces.
- Sauté Vegetables: Heat butter in a skillet over medium heat. Cook onions and celery until softened and aromatic.
- Mix Ingredients: Combine cornbread, chicken, sautéed vegetables, chicken broth, eggs, and seasonings in a bowl. Stir gently to incorporate.
- Bake: Preheat oven to 350°F (175°C). Transfer mixture to greased casserole dish. Bake 35–40 minutes until golden brown. Optional: broil last 2–3 minutes for extra crispiness.