Southern Cornbread Chicken And Dressing Recipe

This classic Southern chicken and dressing is rich, savory, and deeply comforting, with tender shredded chicken, buttery cornbread, aromatic vegetables, and a well-seasoned homemade broth baked into a soft, sliceable dressing with golden edges.

Guy, there are no words to explain how much I love this chicken and dressing recipe. And I don’t say that lightly.

This chicken and dressing hits all the right notes. It’s savory, rich, and moist without being heavy, with tender shredded chicken folded into buttery cornbread and baked.

Why You’ll Love This Recipe

Let’s talk about why this one works so well. First, the texture is right. The dressing bakes up soft, not dry or mushy. I achieve this by using savory cornbread, a reduced homemade broth, and eggs to bind everything together.

It is all about the flavor: the broth is built with chicken, vegetables, and seasoning. The sautéed onions and celery add depth, while classic pantry staples like cream of chicken and cream of onion bring that familiar Southern-style we know and love.

Lastly, you can have this amazing dish on holidays, Sunday dinners, potlucks, and family gatherings. Once you make it, you will understand why it is a favorite in my home.

Ingredients

Cornbread

• 3 packages buttermilk cornbread mix (not sweet)
• 2 eggs
• ¼ cup canola oil
• 2 cups milk

Chicken and Broth

• 4 chicken leg quarters (about 4 lbs)
• 1 onion, chopped (skin on)
• 4 garlic cloves (skin on)
• 2 stalks of celery
• 2 carrots
• 2 bay leaves
• ½ teaspoon whole peppercorns
• 1 bouillon cube
• 2 tablespoons Maggie green seasoning
• ½ teaspoon poultry seasoning (or sage)
• 1 teaspoon salt
• Water, enough to cover

Dressing Mix

• ½ onion, chopped
• 2 stalks of celery, chopped
• 3 tablespoons butter
• 1 can of cream of onion soup
• 1 can of cream of chicken soup
• 1 teaspoon white pepper
• 1 teaspoon chicken seasoning
• 2 eggs, beaten
• Reserved chicken broth (about 3–3½ cups)

Instructions

Start by preparing the cornbread. Preheat your oven according to the package directions. In a bowl, mix the cornbread mix with eggs, oil, and milk.

The batter will be loose, and that’s exactly how it should be. Bake according to the package instructions, then remove and let cool. Crumble the cornbread and let it dry out for at least an hour, or overnight if you’re planning.

Next, make the chicken and broth. Add chicken, onion, garlic, celery, carrots, bay leaves, peppercorns, bouillon cube, Maggie green seasoning, salt, and enough water to cover everything into a large pot. Bring to a gentle simmer, cover, and cook for 1 hour until the chicken is fall-apart tender.

Uncover the pot and allow the broth to simmer for another 30 minutes so it reduces and concentrates. Remove the chicken and strain the broth. Set aside about 3 to 3½ cups of broth. Shred the chicken, removing all bones, skin, and cartilage.

In a skillet, melt butter and sauté the chopped onion and celery for 2–3 minutes. Stir in a little poultry seasoning and remove from the heat.

In a large bowl, combine crumbled cornbread, cream of onion soup, cream of chicken soup, sautéed vegetables, shredded chicken, and seasonings. Slowly add broth a little at a time until the mixture is moist and spoonable but not soupy. Stir in beaten eggs until fully combined.

Preheat oven to 375°F. Grease a cast-iron skillet or baking dish and spread the dressing evenly inside. Bake uncovered for 45 minutes to 1 hour until the top is golden brown and the center is set.

Storage and Reheating

Store leftover chicken and dressing in an airtight container in the refrigerator for up to 4 days. To reheat, cover loosely with foil and warm in a 350°F oven until heated through.

Add a splash of broth if needed to keep it moist. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

This chicken and dressing will now become part of your family rotation without you even trying. It’s rich, comforting, Southern in the best way.

Whether you’re serving it with turkey and gravy or your full soul food spread with mac and cheese and candied yams, it holds its own every single time.

More Southern Recipes

• Collard Greens and Smoked Turkey (Instant Pot)
• Delicious Southern-Styled Fried Cabbage Recipe

Southern Cornbread Chicken And Dressing Recipe

Recipe by Ren PetersCourse: DressingCuisine: SouthernDifficulty: Easy

Servings

8-10

servings

Prep time

30

minutes

Cooking time

1

hour 

45

minutes

Calories

480

kcal

Classic Southern cornbread chicken and dressing made with savory cornbread, tender shredded chicken, and a rich homemade broth, baked until moist and perfectly set. Perfect for holidays and family dinners.

Ingredients

• Cornbread

• 3 packages buttermilk cornbread mix (not sweet)

• 2 eggs

• ¼ cup canola oil

• 2 cups milk

• Chicken and Broth

• 4 chicken leg quarters (about 4 lbs)

• 1 onion, chopped (skin on)

• 4 garlic cloves (skin on)

• 2 stalks of celery

• 2 carrots

• 2 bay leaves

• ½ teaspoon whole peppercorns

• 1 bouillon cube

• 2 tablespoons Maggie green seasoning

• ½ teaspoon poultry seasoning (or sage)

• 1 teaspoon salt

• Water, enough to cover

• Dressing Mix

• ½ onion, chopped

• 2 stalks of celery, chopped

• 3 tablespoons butter

• 1 can of cream of onion soup

• 1 can of cream of chicken soup

• 1 teaspoon white pepper

• 1 teaspoon chicken seasoning

• 2 eggs, beaten

• Reserved chicken broth (about 3–3½ cups)

Directions

• Start by preparing the cornbread. Preheat your oven according to the package directions. In a bowl, mix the cornbread mix with eggs, oil, and milk.
• SOUTHERN CORNBREAD CHICKEN AND DRESSING
• SOUTHERN CORNBREAD CHICKEN AND DRESSING
• The batter will be loose, and that’s exactly how it should be. Bake according to the package instructions, then remove and let cool. Crumble the cornbread and let it dry out for at least an hour, or overnight if you’re planning.
• Next, make the chicken and broth. Add chicken, onion, garlic, celery, carrots, bay leaves, peppercorns, bouillon cube, Maggie green seasoning, salt, and enough water to cover everything into a large pot. Bring to a gentle simmer, cover, and cook for 1 hour until the chicken is fall-apart tender.
• Uncover the pot and allow the broth to simmer for another 30 minutes so it reduces and concentrates. Remove the chicken and strain the broth. Set aside about 3 to 3½ cups of broth. Shred the chicken, removing all bones, skin, and cartilage.
• In a skillet, melt butter and sauté the chopped onion and celery for 2–3 minutes. Stir in a little poultry seasoning and remove from the heat.
• In a large bowl, combine crumbled cornbread, cream of onion soup, cream of chicken soup, sautéed vegetables, shredded chicken, and seasonings. Slowly add broth a little at a time until the mixture is moist. Stir in beaten eggs until fully combined.
• Preheat oven to 375°F. Grease a cast-iron skillet or baking dish and spread the dressing evenly inside. Bake uncovered for 45 minutes to 1 hour until the top is golden brown and the center is set.