Chicken and dressing brings me back to Sunday afternoons at my grandmother’s house, where the aroma of herbs, cornbread, and roasted chicken would fill every corner. There’s something magical about this southern classic that transforms simple ingredients into a dish that feels like a warm hug on a plate. It’s comfort food at its finest—hearty, flavorful, and deeply satisfying.
My grandmother taught me to make this recipe when I was just twelve, standing on a step stool beside her as she explained the importance of properly seasoning the cornbread base. Now, decades later, I find myself teaching my daughter the same techniques, watching her eyes light up as the chicken and dressing casserole comes together.
What makes this recipe special is its versatility and how it brings the family together. It’s perfect for holidays but simple enough for weeknight dinners too. My secret? I always toast the cornbread slightly before mixing it with the other ingredients—it adds an extra dimension of flavor that elevates the entire dish.
What You Need to Make This Recipe
This recipe centers around tender chicken, crumbled cornbread, and aromatic herbs that create the foundation of flavor. I prefer using day-old cornbread for better texture, and fresh sage makes all the difference in achieving that authentic southern taste. You’ll find the mixture soaks up the chicken broth beautifully, creating that perfect consistency we all love in chicken and dressing. The complete ingredient list with measurements is available in the recipe card below.
How to Make Chicken and Dressing
Creating this comforting chicken and dressing begins with preparing your cornbread base and cooking your chicken until tender. Next, you’ll combine crumbled cornbread with sautéed aromatics, herbs, and moistening ingredients to create the perfect texture. Then, fold in your cooked chicken before transferring to a baking dish. Finally, the baked chicken and dressing needs time in the oven until golden and bubbling, with a perfect balance of moisture and texture.
Chicken and Dressing: 5 Easy Steps to Make a Classic Southern Favorite
Equipment
- 9×13 Baking Dish
- Large mixing bowl
- Skillet
Ingredients
For the Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 2 eggs beaten
- 1/4 cup butter melted
For the Chicken
- 3 lbs chicken pieces bone-in, skin-on
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp poultry seasoning
- 2 tbsp olive oil
For the Dressing
- 1 batch cornbread crumbled
- 6 slices white bread toasted and crumbled (optional)
- 1/4 cup butter
- 2 onions finely diced
- 4 stalks celery finely diced
- 2 tbsp fresh sage minced (or 2 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/2 cup fresh parsley chopped
- 3-4 cups chicken broth from cooking the chicken
- 4 eggs beaten
- 1 can cream of chicken soup 10.5 oz (optional)
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
Make the Cornbread (day ahead if possible)
- Preheat oven to 400°F and grease an 8-inch square baking pan.
- Whisk together cornmeal, flour, baking powder, and salt in a large bowl.
- Stir in buttermilk, eggs, and melted butter until just combined.
- Pour into prepared pan and bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
- Allow to cool completely, then crumble. For best results, leave out overnight to dry slightly.
Cook the Chicken
- Season chicken pieces with salt, pepper, and poultry seasoning.
- Heat olive oil in a large pot over medium-high heat. Brown chicken pieces on all sides, about 3-4 minutes per side.
- Add enough water to cover chicken halfway. Bring to a boil, reduce heat, cover, and simmer for 30-40 minutes until chicken is tender and cooked through.
- Remove chicken from broth and set aside to cool. Reserve broth for the dressing.
- Once cool enough to handle, remove skin and bones, and shred or chop the meat.
Prepare the Dressing
- Preheat oven to 350°F and grease a 9×13 baking dish.
- In a large skillet, melt butter over medium heat. Add onions and celery, and cook until softened, about 5–7 minutes.
- In a large bowl, combine crumbled cornbread, white bread, sautéed vegetables, herbs, shredded chicken, beaten eggs, cream of chicken soup, and enough broth to moisten the mixture.
- Mix everything gently until well combined. Add salt and pepper to taste.
- Transfer mixture to prepared baking dish and bake uncovered for 40–45 minutes, or until golden brown on top and set in the center.
For more delicious Southern recipes, check out our Cornbread Casserole Recipe.
Pro Tips for Making This Recipe
Perfect Cornbread Foundation
The cornbread is truly the heart and soul of this dish. I always make mine a day ahead to allow it to dry out slightly. This helps it absorb all those wonderful flavors without becoming soggy in the final chicken and dressing. If you’re short on time, you can make cornbread and then break it into pieces on a baking sheet to dry in a low oven for about 30 minutes.
Getting the Right Texture
My secret trick: I test the moisture level before baking by taking a small amount of the mixture and squeezing it in my palm. It should hold together but still crumble easily. If it’s too dry, I add a splash more broth; if too wet, I fold in a few more breadcrumbs. This simple test ensures your chicken and dressing has that perfect texture—not too dry, not too soggy.
Seasoning Strategy
I’ve learned from my grandmother that layering flavors is crucial. I season the chicken well before cooking, then taste and adjust the dressing mixture before it goes into the oven. Remember that the flavors will concentrate slightly during baking, so if it tastes perfectly seasoned before baking, it might be a touch too strong afterward.
Make-Ahead Magic
What I love about this recipe is how well it works for busy days. I often prepare all components the day before—cook the chicken, make the cornbread, and chop all vegetables. The next day, I simply assemble and bake. This approach actually improves the flavor of your chicken and dressing as the herbs have time to infuse throughout.
Fun Variations
Sausage and Apple Addition
One of my favorite twists is adding crumbled sage sausage and diced apples to the mix. The savory sausage paired with sweet-tart apples creates an incredible flavor contrast that elevates the chicken and dressing to new heights. My daughter, who was initially skeptical about fruit in her dressing, now requests this version specifically for holiday meals.
Cornbread and Biscuit Blend
My grandmother taught me this variation—using half cornbread and half crumbled biscuits for the base. The result is a lighter texture with wonderful layers of flavor. I find this works particularly well when making chicken and dressing casserole for potlucks, as it holds its shape beautifully when served.
Southwest Chicken and Ranch Dressing Recipe
For a fun fusion twist, I sometimes incorporate elements of a chicken and ranch dressing recipe by adding ranch seasoning, green chilies, and pepper jack cheese. The tangy ranch flavor pairs surprisingly well with the traditional dressing ingredients, and it’s become a requested variation when my sister-in-law visits from Arizona.
Mushroom and Wild Rice
When I want to make the dish a bit more substantial, I fold in sautéed wild mushrooms and pre-cooked wild rice. This adds wonderful earthy flavors and a delightful textural contrast. My husband, who claims not to like “traditional” dressing, always goes back for seconds of this version.
What to Enjoy with Chicken and Dressing
Chicken and dressing pairs beautifully with tangy cranberry sauce, which cuts through the richness with its bright flavor. I always serve it alongside some simply prepared green vegetables—either roasted Brussels sprouts or green beans with almonds provide a perfect contrast.
For a complete southern feast, add some sweet potato casserole and buttery dinner rolls. My family loves when I serve this with a simple chicken gravy on the side, though purists in my family (like my grandmother) insist it’s perfect on its own.
When I’m adapting this into a weeknight meal, I’ll often serve a lighter version of chicken and dressing with a simple vinaigrette-dressed salad. The fresh, crisp elements balance the warmth and richness of the dish perfectly. You could also try a chicken and ranch dressing recipe variation with a southwest salad for a themed dinner night.
Best Way to Store and Reheat Chicken and Dressing
Proper storage is key to enjoying leftover chicken and dressing while maintaining its wonderful texture and flavor. After dinner, I let it cool completely before transferring it to airtight containers. It keeps beautifully in the refrigerator for up to 4 days.
When reheating, I add a splash of chicken broth to the dish before covering with foil and warming in a 325°F oven. This prevents the dressing from drying out and restores it to its original delicious texture. For individual portions, I place a serving in a microwave-safe bowl with a tablespoon of broth, cover with a damp paper towel, and heat in 30-second intervals.
My personal trick for reviving leftover chicken and dressing is to dot the top with small pieces of butter before reheating. This adds moisture and creates little pockets of richness that make the leftovers taste nearly as good as when freshly made. Sometimes I think the flavors even improve on the second day!
Nutritional Benefits Chicken and Dressing
Protein-Rich Comfort Food
Chicken and dressing offers a substantial amount of protein from the chicken, which supports muscle maintenance and keeps you feeling satisfied longer. I find this especially important during busy holiday seasons when having stable energy levels makes all the difference.
Vegetable Nutrients
Don’t overlook the nutritional value in the celery, onions, and herbs that go into chicken and dressing. These ingredients provide vitamins, minerals, and antioxidants. When I make this for my family, I sometimes add extra vegetables like carrots or bell peppers to boost the nutritional content without compromising that classic flavor.
Balanced Energy Source
The combination of protein from the chicken and complex carbohydrates from the cornbread makes this dish a balanced energy source. I’ve found that serving chicken and dressing with green vegetables creates a well-rounded meal that satisfies without leaving you feeling overly full or sluggish.
Frequently Asked Questions
What is the best type of bread for chicken and dressing?
Traditional southern chicken and dressing uses cornbread as the base, though some regions mix in white bread or biscuits. I prefer using day-old cornbread that’s slightly dried out, as it absorbs flavors better while maintaining some texture in the finished dish.
Is chicken and dressing the same as stuffing?
Not exactly. While similar, chicken and dressing is typically baked separately in a casserole dish (hence sometimes called chicken and dressing casserole), while stuffing is cooked inside the bird. Dressing also tends to be more moist and often uses cornbread in the South, while stuffing frequently uses white bread.
Do you put cream of chicken in dressing?
Many southern recipes do include cream of chicken soup for richness and moisture. I sometimes use it when I want an extra-creamy texture, but it’s optional. You can achieve similar results with a combination of chicken broth and butter for a more homemade approach to chicken and dressing.
How long can chicken marinate in dressing?
For salads using chicken and ranch dressing recipe preparations, chicken can safely marinate in ranch dressing for up to 24 hours in the refrigerator. Any longer and the acidity might affect the texture of the meat, making it mushy rather than tender.
Can you freeze chicken and dressing?
Absolutely! Chicken and dressing freezes beautifully for up to 3 months. I wrap it tightly in plastic wrap, then foil, before freezing. To reheat, thaw overnight in the refrigerator and bake covered at 325°F with a splash of broth until heated through (about 30 minutes).
Conclusion
Chicken and dressing represents everything I love about sharing food with family—comfort, tradition, and the way recipes evolve through generations. The way my grandmother’s eyes light up when she sees me teaching my daughter to make this dish is something I’ll cherish forever. The simple act of crumbling cornbread and stirring in those aromatics connects us across time.
I hope your family enjoys this chicken and dressing as much as mine does! Whether you stick to the classic version or try one of the variations, this dish has a way of bringing people together around the table. Let me know in the comments if you have your own special twist on this southern favorite—I’m always looking for new ideas to try in my kitchen!