Southern Chicken Cornbread and Dressing (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12-inch pan of cornbread (prepared from 2 cornbread mixes)
02 -
1 cup diced celery
03 -
1 medium yellow onion, diced
04 -
3-4 slices stale white bread
05 -
2 teaspoons salt
06 -
½ teaspoon ground black pepper
07 -
2 teaspoons poultry seasoning
08 -
6 large eggs, beaten
09 -
1 stick butter, melted
10 -
2 cups chicken broth
11 -
1 small chicken, shredded (rotisserie chicken recommended)
# Instructions:
01 -
Mix cornbread batter according to your recipe or mix instructions. Add diced celery and onions to the batter and bake as directed. Remove from oven and allow to cool completely. Shred the rotisserie chicken and set aside.
02 -
Preheat the oven to 375° Fahrenheit.
03 -
Finely crumble the cornbread and stale white bread. Add salt, ground black pepper, and poultry seasoning. Mix together well. Toss with shredded chicken.
04 -
Mix in the beaten eggs, melted butter, and 1.5 cups of chicken broth. Combine thoroughly using a fork or your hands.
05 -
Spoon the cornbread dressing mixture into a greased 9×13 pan or a 5-quart casserole dish. Pour the remaining chicken broth over the top of the mixture.
06 -
Cover the dish with foil or a lid and bake for 25 minutes. Remove the cover and bake for an additional 20 minutes until the top is browned and the edges are bubbling.
# Notes:
01 -
If baking the night before, allow the dressing to cool after baking, cover tightly, and refrigerate. Add ½ -1 cup of extra chicken broth before reheating.
02 -
To freeze before baking, assemble the dish in a freezer-safe pan, cover tightly, and freeze for up to 2-3 months. Defrost before baking as directed.
03 -
To freeze after baking, cool the dish completely, wrap with plastic wrap, and freeze for 2-3 months. Defrost in the fridge before reheating and add extra chicken broth to prevent drying out.