Cornbread Dressing with Chicken
This Cornbread Dressing with Chicken is a classic Southern comfort dish that's perfect for holidays, family gatherings, or cozy weeknight dinners. Made with flavorful cornbread, tender shredded chicken, and a rich blend of herbs and spices, this recipe is both easy to follow and deliciously satisfying. Whether you serve it as a side or a main dish, this homemade chicken dressing is guaranteed to be a crowd-pleaser!
Ingredients
- 2 cups crumbled cornbread homemade or store-bought
- 1 lb cooked chicken shredded or chopped
- 1 cup chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 tbsp olive oil or butter
- 1 small onion diced
- 1 cup celery finely chopped
- ½ cup bell peppers chopped (optional)
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp poultry seasoning
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Cook the chicken using your preferred method (baking, boiling, or sautéing). Once fully cooked, shred or chop into small pieces.
- Make the Cornbread Base: If making homemade cornbread, prepare and bake it in advance. Once cooled, crumble into small pieces.
- Sauté the Vegetables: Heat olive oil or butter in a skillet over medium heat. Sauté the onions, celery, bell peppers, and garlic until softened.
- Combine the Ingredients: In a large mixing bowl, add crumbled cornbread, cooked chicken, sautéed vegetables, and seasonings. Mix well.
- Add Liquids: Pour in the chicken broth and cream of chicken soup. Stir until everything is well combined and reaches a moist consistency.
- Bake the Dressing: Transfer the mixture into a greased 9x13-inch baking dish. Bake at 350°F (180°C) for 25-30 minutes, or until the top is golden brown.
- Serve & Enjoy: Let the dressing cool for a few minutes before serving. Garnish with fresh parsley and enjoy with mashed potatoes, turkey, or roasted vegetables!
Notes
- For a spicier version, add 1 diced jalapeño or a pinch of cayenne pepper.
- Prefer a creamier texture? Add ½ cup heavy cream or sour cream to the mixture before baking.
- Want a smoky flavor? Try using smoked paprika or andouille sausage in the recipe.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.