Homemade Chicken and Dressing
This Homemade Chicken and Dressing Recipe is a classic Southern comfort dish perfect for family dinners, Thanksgiving, or any special gathering. Made with tender shredded chicken, homemade cornbread, and flavorful herbs, this dish is savory, rich, and irresistibly delicious. Whether you’re looking for a traditional Southern recipe or just a hearty meal, this homemade chicken and dressing will quickly become a family favorite!
Ingredients
- 2 cups stone-ground cornmeal
- 1 cup flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 lb boneless skinless chicken breast or thighs (cooked and shredded)
- 4 cups low-sodium chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 cup celery finely chopped
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- ¼ cup fresh herbs sage or parsley, finely chopped
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
Instructions
- Cook the Chicken: Season the chicken with salt, pepper, and thyme. Bake at 375°F (190°C) for 25 minutes, or boil until tender. Once done, shred and set aside.
- Make the Cornbread Base: In a bowl, mix cornmeal, flour, salt, and sugar. Bake at 375°F (190°C) for 20 minutes. Once cooled, crumble into small pieces.
- Sauté the Vegetables: In a pan, heat butter or olive oil over medium heat. Add onions, celery, and garlic, sautéing until soft and fragrant.
- Combine the Ingredients: In a large mixing bowl, combine crumbled cornbread, shredded chicken, sautéed vegetables, and seasonings.
- Add Liquids: Pour in the chicken broth and cream of chicken soup, stirring until fully combined. The mixture should be moist but not soggy.
- Bake to Perfection: Transfer to a greased 9x13-inch baking dish. Bake at 350°F (180°C) for 30-35 minutes, or until golden brown on top.
- Serve & Enjoy: Let it cool slightly before serving. Pair with gravy, mashed potatoes, or roasted vegetables for a perfect Southern meal!
Notes
- Prefer a richer texture? Stir in ½ cup of heavy cream before baking.
- Want a spicier version? Add diced jalapeños or a pinch of cayenne pepper.
- Need a dairy-free version? Replace cream of chicken soup with coconut milk or dairy-free broth.
- Storage: Keep leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.