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chicken and dressing recipe

Quick & Easy Chicken and Dressing Recipe for Busy Cooks

This is a quick and easy chicken and dressing recipe, perfect for busy cooks. It’s a comforting Southern dish that brings back memories of family gatherings and holidays. Made with cornbread mix, stale white bread, celery, onion, and chicken, it’s a flavorful and satisfying meal. This recipe yields 16 servings, with each serving containing 268 calories, making it ideal for family dinners or meal prep.

  • Total Time: 2 hours 20 minutes
  • Yield: 16 servings 1x

Ingredients

Scale
  • 2 packets of cornbread mix (for a 12-inch skillet or pan)
  • 3–4 slices of stale white bread (preferably heel pieces)
  • 1 cup of diced celery
  • 1 medium yellow onion, diced
  • 2 teaspoons of salt
  • ½ teaspoon of ground black pepper
  • 2 teaspoons of poultry seasoning (sage, thyme, rosemary, and marjoram)
  • 6 large eggs, beaten
  • 1 stick of melted butter
  • 2 cups of chicken broth

 

  • A small chicken (ideally a rotisserie chicken)

Instructions

  • Prepare the Chicken: Cook the chicken by boiling, baking (375°F for 20-30 minutes), or sautéing until it reaches an internal temperature of 165°F. Shred or cube the cooked chicken.
  • Make the Cornbread: Prepare the cornbread according to the package directions. Let it cool and become stale (48-72 hours is ideal).
  • Prepare the Bread: Allow the white bread to become stale (48-72 hours or up to a week).
  • Sauté Vegetables: Sauté the diced celery and onion until softened.
  • Combine Ingredients: In a large mixing bowl, combine the stale cornbread, stale white bread, sautéed celery and onion, salt, pepper, poultry seasoning, beaten eggs, melted butter, and chicken broth. Mix well.
  • Layer the Dish: Preheat the oven to 350°F. In a 9×13-inch baking dish, layer the shredded chicken on the bottom. Top with the bread mixture, ensuring the chicken is fully covered.
  • Bake: Cover the dish with foil and bake for 50 minutes. Remove the foil and bake for an additional 5-10 minutes until the top is golden brown.

 

  • Rest and Serve: Let the dish rest for 10 minutes before serving. Serve with preferred side dishes like roasted green beans, sweet potato casserole, or a garden salad.

Notes

  • Can be made ahead of time and reheated.
  • Leftovers can be stored for up to 3 days in the refrigerator or frozen for later use.
  • Adjust seasonings to taste.
  • Use low-sodium broth for a healthier option.
  • Add vegetables like mushrooms, carrots, or peas for added nutrition.

 

  • For a gluten-free version, use gluten-free bread and cornbread mix.
  • Author: [email protected]
  • Prep Time: 20 minutes (chopping vegetables, mixing ingredients)
  • Cook Time: 2 hours (making cornbread, cooking chicken, baking dressing)
  • Category: Lunch
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 268 calories

Keywords: Chicken and dressing Cornbread dressing Southern comfort food Thanksgiving recipe Easy chicken casserole Holiday meal Family dinner Meal prep Rotisserie chicken recipe