Chicken and Dressing
Treat your family to the comforting flavors of Southern-style Chicken and Dressing, a perfect blend of tender shredded chicken, savory cornbread, and a medley of aromatic seasonings. This hearty casserole combines crumbled cornbread, cubed stale bread, and sautéed onion and celery, all moistened with rich chicken broth for a perfectly soft yet slightly crisp texture. Infused with classic spices like sage and poultry seasoning, this dish is baked to golden perfection, making it ideal for holiday gatherings or a cozy weeknight dinner. Simple yet deeply flavorful, this recipe is a must-try for fans of traditional comfort food. Keywords: chicken and dressing recipe, Southern cornbread dressing, easy casserole dishes, comfort food recipes.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 8 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 6 cups Cornbread (crumbled)
- 2 cups Stale bread (cubed)
- 0.5 cup Butter (unsalted)
- 1 medium Onion (finely chopped)
- 2 stalks Celery (finely chopped)
- 4 cups Chicken broth
- 1 teaspoon Sage (dried)
- 1 teaspoon Poultry seasoning
- 2 large Eggs
Instructions
Place the chicken breasts in a large pot and cover with 8 cups of water. Add 1 teaspoon of salt and 1/2 teaspoon of pepper.
Bring the pot to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and let it cool slightly. Shred the chicken into small pieces using two forks. Set aside.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
In a large mixing bowl, combine the crumbled cornbread and cubed stale bread. Set aside.
In a skillet, melt 1/2 cup of butter over medium heat. Add the chopped onion and celery, cooking for 5-7 minutes until softened.
Add the cooked onion and celery to the bread mixture. Stir to combine evenly.
Pour 4 cups of chicken broth into the bread mixture, stirring until moistened. The consistency should be slightly wet but not soupy.
Add the shredded chicken, sage, and poultry seasoning to the bread mixture. Adjust salt and pepper to taste.
Beat 2 eggs in a small bowl and stir them into the dressing mixture until well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake uncovered for 45-50 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the chicken and dressing cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 19.8 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 255 mg | 20% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
