Grandma's Old Fashioned Cornbread Dressing with Chicken

5 from 2 votes

Grandma's Old Fashioned Cornbread Dressing with Chicken

This old fashioned cornbread dressing is crumbled Jiffy cornbread baked with shredded chicken, cream of chicken soup, onion, garlic, and sage until the top is golden brown. It's moist and savory, and crispy on top if you uncover it for the last 10 minutes.

Prep Time15

Cook Time50

Cornbread Bake & Cool1

Total Time2 5

Course: Entree, Main Dish, Side Dish

Cuisine: American

Keyword: chicken and dressing, holiday casserole, southern dressing, thanksgiving side dish

Method: Oven

Servings: servings

Author: Ashley McCrary

Equipment

Casserole Dish (white setof 2)

Ingredients

3 boxes of Jiffy cornbread (the small boxes, prepared as the box instructs)
8 oz chicken cooked and shredded
10 oz can cream of chicken soup or sub my Cream of Chicken Substitute
2 large eggs beaten
3 1/4 cups chicken broth
2 tablespoons butter
1 cup yellow onion finely chopped
4-5 cloves garlic minced
2-3 teaspoons ground sage
1 teaspoon celery salt
2 1/2 teaspoon poultry seasoning
3/4 teaspoon salt more or less to taste
3/4 teaspoon ground black pepper

Instructions

Preheat oven to 350°F. Heat a skillet on medium-high heat. Add in the butter, garlic, and onions. Sauté until the onions are translucent and fragrant. Set aside to cool.
Place cornbread in a large bowl and break it apart.
Add in the sautéed onions and garlic mixture along with the shredded chicken, cream of chicken soup, seasoning, broth, and eggs. Mix till combined.
Add the dressing mixture to a coated 9×13 baking dish and spread evenly.
Bake covered for 45-50 minutes or until a toothpick returns clean. If you like your dressing more crispy, bake it uncovered for the last 10 minutes or so.

Notes

Gluten-Free Option: Replace the regular Jiffy cornbread with gluten-free cornbread. I'm using three 8.5 oz boxes of cornbread that's prepared, so you'd need to use 25.5 oz of gluten-free cornbread that's also prepared and crumbled. You'll also need a gluten-free cream of chicken soup, like my homemade gluten-free version.
The amount of sage you add will depend on how intense you want the flavor. I usually use 1 to 1 1/4 tablespoons of ground sage, but I like a strong sage flavor. Start small and add more as needed.
To make this recipe ahead of time, complete steps 1-4 without preheating the oven, then cover and store in the refrigerator for up to 24 hours. On baking day, preheat the oven to 350°F. Remove from the fridge, let it get to room temperature for about 30 minutes to 1 hour, then complete the baking process in step 5.
This is a great recipe to make after Thanksgiving, too, using up any leftover turkey and cornbread.
Be careful not to overmix. You want to gently incorporate the ingredients, but if you overmix, the texture can become mushy.
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
To freeze, let the baked cornbread dressing cool completely. Then, store in an airtight, freezer-safe container for up to 2-3 months.
When reheating, add a 1/2 cup of chicken broth and mix it into the dressing before heating up. This will help moisten the dressing so it doesn't dry out.

Nutrition