The chicken with dressing recipes is fantastic dishes to make for dinner, especially during the colder seasons. In this article, we are going to have a look at a few different recipes that use chicken breasts. You may be looking for recipes for other parts of the chicken as well, or maybe even turkey or another type of meat. I will link to an article covering that later on in this article.
CHICKEN AND DRESSING
Chicken and Dressing is the southern classic to serve for Thanksgiving, Christmas, and other holiday dinners. A tried and true family recipe that is moist and delicious and full of flavor.
HOW TO MAKE CHICKEN AND DRESSING:
- Brown four seasoned chicken thighs in olive oil.
- Cover with water and add celery and garlic cloves.
- Bring to a boil and then lower to simmer. Cook for 20 minutes.
- Remove chicken from broth, cool slightly, and dice chicken. Set broth aside.
- Bake cornbread and cool.
- Crumble cornbread into a large bowl and add seasoned stuffing mix.
- Pour over cornbread and bread crumbs and add chicken.
- Mix 2 cups of reserved broth with 2 beaten eggs and pour over the cornbread mixture.
- Stir to combine. Add more broth ½ cup at a time until well moistened but not runny.
- Next, pour the mixture into a well-greased 9 x 13 baking dish.
- Cover with foil and bake for 1 hour. Remove foil and bake another 30 minutes or until the top and edges are browned.
Related Post: Healthy Chicken Thigh Recipes
TIPS FOR MAKING CHICKEN AND DRESSING:
Cook the chicken a few days in advance, if desired. Cool chicken and broth and then cover and refrigerate until ready to use. Use a rotisserie chicken if you need a shortcut, any cooked chicken will work.
Cornbread can be made a few days in advance. You made need additional broth if your cornbread is a day or two old.
Make your chicken and dressing early on Thanksgiving morning and allow it to cool. Cover and refrigerate and then reheat before your dinner. This will free up your oven for cooking the rest of your meal if need be.
Refrigerate leftovers in an airtight container or wrapped in plastic wrap for up to 3 days.
CAN YOU FREEZE CHICKEN AND DRESSING?
Wrap baked chicken and dressing in 2 layers of plastic wrap and then a layer of foil or in a freezer bag. It will keep for up to 3 months. To reheat dressing, thaw in refrigerator and then remove from plastic wrap. Place in an oven-safe dish and cover with foil. Bake at 350° for 25-30 minutes or until heated through.
MORE DRESSING RECIPES TO TRY:
Southern Cornbread Dressing is delicious, it’s similar to this recipe without chicken. We also love this Sausage and Cornbread Dressing, it’s a flavorful addition to your holiday dinners.
Smoked Chicken and Dressing made on the grill or smoker is out of this world delicious. We recently tried it and I’m pretty sure we will be making it like this from now on.
CHICKEN AND DRESSING
Chicken and Dressing is the southern classic to serve for Thanksgiving, Christmas, and other holiday dinners. A tried and true family recipe that is simple to make.
PREP TIME20 minutes
COOK TIME2 hours
TOTAL TIME2 hours 20 minutes
INGREDIENTS
FOR THE CHICKEN
- 4 chicken thighs
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 4 cups water
- 2 stalks celery
- 2 garlic cloves
FOR DRESSING
- 1 pan skillet cornbread
- 12-ounce package herb-seasoned classic stuffing
- ½ cup butter
- 1 cup diced celery
- 1 large onion, diced
- 1 cup heavy cream
- 3-4 cups chicken broth
- 2 eggs, beaten
- 1 tablespoon plus 2 teaspoons ground sage
- 1 tablespoon plus 2 teaspoons granulated garlic
- 1 tablespoon chopped rosemary
- 1 tablespoon ground pepper
- 2 teaspoons kosher salt
- nonstick cooking spray
INSTRUCTIONS
- Season chicken thighs with salt and pepper and add to a deep skillet or heavy pan with olive oil. Cook on both sides until browned, about 8- 10 minutes.
- Add water, celery, and garlic cloves and bring to a boil.
- Lower to simmer, cover and cook for 20 minutes.
- Remove chicken to a plate to cool slightly. Remove skin and bones and shred or roughly chop chicken. Set broth aside.
- Preheat the oven to 350°.
- Crumble baked cornbread into a large bowl, and add seasoned stuffing crumbs.
- Add butter to a skillet and melt over medium heat. Add onions and celery, cook, until softened. Stir in cream and mix well.
- Pour onion mixture over cornbread mixture and add chicken.
- Mix 2 cups of reserved broth with 2 beaten eggs, pour over dry ingredients and stir until combined.
- Add more broth ½ cup at a time until well moistened but not runny.
- Add garlic, sage, rosemary, salt, and pepper and mix until thoroughly combined.
- Pour mixture into a well-greased 9 x 13 baking dish, spreading evenly.
- Cover with foil and bake for 1 hour. Remove foil and bake another 30 minutes or until the top and edges are browned.
Southern Chicken And Dressing
This handed-down, old-fashioned recipe for homemade Chicken and Cornbread Dressing is wonderfully moist, savory, and loaded with celery, onion, and chicken. It’s an absolute must as a holiday side dish, especially on Thanksgiving, but don’t be surprised when it’s served for Sunday dinner, special occasions, or any time a little touch of home is needed!
How Is Cornbread Dressing Different From Stuffing?
People love to make use of the Mason Dixon line as the divider between those who eat dressing for the holidays and those who have to stuff instead, and well… sometimes that can be true, but not always.
The real difference (technically) between cornbread dressing and stuffing is where it’s cooked. Stuffing is stuffed inside (hence the name…) the turkey, chicken, or quail and cooked as the bird cooks, soaking up all those good juices and flavors while it, in turn, also lends lots of flavor to the bird. Additionally, stuffing is usually chunkier, more bread-based, and drier than a pan of cornbread dressing.
Dressing, on the other hand, is prepared mainly from cornbread, as a side dish in its pan and served on the plate beside (or on the side of) a meat “to dress it.”
Ingredients For Homemade Chicken And Dressing
- cornbread- This recipe uses a 12-inch skillet or pan of cornbread. You can make your own from scratch or use a cornbread mix. It usually takes 2 mixed packets to make a 12-inch pan or, if making your own, double your 8-inch pan recipe.
- 3-4 slices of stale white bread– The heel pieces of bread work well for this.
- yellow onion
- celery
- eggs
- butter
- chicken broth
- salt, pepper, poultry seasoning– Poultry seasoning is a common spice blend containing SAGE, thyme, rosemary, marjoram, and other spices. It is easily found in the spice aisle of your grocery store.
- chicken– You can boil your chicken, but I like using the shortcut of a rotisserie chicken from the grocery store. It is well seasoned and eliminates some prep. I use the whole chicken, even the dark meat. Dark meat is moister than white meat and adds a ton of flavor. Even if you are not usually a dark meat fan, you will love what it does for your chicken and dressing.
How To Make Old Fashioned Chicken And Dressing
Prep. Mix cornbread batter according to your cornbread recipe or mix instructions. Add diced celery and onions to the batter and bake the cornbread as directed. Remove cornbread from the oven and allow it to completely cool. Shred rotisserie chicken or chicken you have boiled. Set aside.
Assemble. Finely crumble up cornbread and stale bread. Add salt, pepper, poultry seasoning, and shredded chicken. Toss to mix it all. Mix in the eggs next. I find my hands are the best tools for this, so roll up your sleeves and get in there. Mix in butter and 1.5 cups broth the same way. Spoon cornbread dressing into a greased 9×13 pan or 5-quart casserole dish. Pour the remaining chicken broth over the top.
Bake. Bake covered with foil or a lid for 25 minutes and uncovered for 20 minutes. You know your Chicken and Dressing is done when the top is browned and the edges are bubbling.
Make Your Chicken & Dressing Ahead Of Time
This dish is ideal to make ahead of time, which helps out during the holidays when so many things are being prepped and cooked! You can make your chicken and dressing well in advance and freeze it, bake it completely the night before your big meal and simply reheat it or you can assemble the dish without baking it and bake it fresh before your meal. No matter what, this recipe delivers delicious dressing every time!
If you choose to bake it the night before, allow the dressing to cool after baking, cover it tightly, and store it in the refrigerator. Mix in 1/2- 1 cup of extra chicken broth before reheating for 20-30 minutes in a 350-degree oven.
If you just assemble the dish the night before, simply cover uncooked dressing and store it in the fridge until about 30 minutes before you are ready to cook it. Remove the dish from the refrigerator to let it lose its chill. Cook in a preheated oven according to the recipe instructions.
Related Post: Crockpot Chicken With Italian Dressing Packet
How To Freeze Chicken & Dressing
Chicken and cornbread dressing can be frozen before or after baking. To freeze before baking, simply assemble the dish in a freezer-proof 9×13 pan or casserole dish, cover tightly with plastic wrap, and freeze for 2-3 months. To bake, remove from the freezer, allow to defrost in the fridge overnight, and then bake according to the recipe.
For freezing after baking, make sure the dish is completely cool. Wrap with plastic wrap and freeze for 2-3 months. To reheat, allow the dressing to defrost in the fridge overnight. Mix in an extra 1/2 -1 cup chicken broth to freshen everything up and keep the dressing from drying out during reheating, and then bake in a 350-degree oven until warmed through- usually about 20-30 minutes.
Grandma’s Chicken and Dressing
- Prep30 min
- Total1 Hr 15 Min
- Servings8
Progresso™ chicken broth provides a simple addition to this hearty dish that’s baked using chicken, cornbread, and white bread. A classic casserole recipe that’s perfect for your family dinner menu.
Ingredients
- 1deli rotisserie chicken (2 lb), skinned, boned and shredded (about 4 cups)
- 6cups coarsely crumbled cornbread
- 8slices (1 oz each) firm white bread, torn
- 3 1/2cups Progresso™ chicken broth (from 32-oz carton)
- 2cans (10 3/4 oz each) condensed cream of chicken soup
- 1medium onion, chopped (1/2 cup)
- 3stalks celery, chopped
- 4eggs, slightly beaten
- 2teaspoons ground sage
- 1/2teaspoon pepper
- 1/4teaspoon salt
- 1/2cup butter, cut into small pieces
Related Post: Chicken With Cream Of Mushroom Soup And Onion Soup Mix
Steps
- 1Heat oven to 400° F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- 2In a large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter.
- 3Bake uncovered for about 45 minutes or until bubbly and golden brown.
Nutrition
500 Calories, 27g Total Fat, 31g Protein, 34g Total Carbohydrate