An authentic Southern chicken and dressing recipe made with homemade buttermilk cornbread, shredded chicken, chicken broth, and plenty of chopped vegetables. This soul-food cornbread dressing is classic Thanksgiving comfort and will be the star of your holiday table.
No Southern Thanksgiving is complete without a big pan of cornbread dressing. This version balances flavor and texture so it isn’t too dry or overly soupy—just a moist, savory casserole studded with tender chicken and soft cornbread crumbs.
I love serving this chicken and dressing with classic sides like southern collard greens, sweet potato casserole, and creamy garlic mashed potatoes. A bright cranberry sauce rounds out the meal and adds a welcome contrast to the rich dressing.
What Is Chicken and Dressing?
Southern chicken and dressing is a baked casserole that combines crumbled cornbread, vegetables, broth, eggs, seasonings, and shredded chicken. The mixture is baked until set and golden, making it a staple holiday side across the South.
Important Ingredient Notes
The full ingredient list and measurements are included in the recipe card below.
- Cornbread. Use a sturdy buttermilk cornbread recipe, a packaged mix, or store-bought cornbread. Baking the cornbread a day or two ahead and allowing it to dry slightly helps the dressing achieve the best texture.
- Stale white sandwich bread. Fresh bread is too moist to absorb the liquid properly. Let sandwich bread sit out for a few days or dry it in a 225°F oven for about 45 minutes to remove excess moisture.
- Spices. Sage and poultry seasoning give dressing its signature flavor. Garlic powder, onion powder, cayenne, salt, and black pepper round out the seasoning. Taste and adjust before adding the eggs.
- Cream of chicken soup. This adds richness and moisture. Some traditionalists omit it, but it helps keep the dressing creamy. Choose low-sodium soup if possible to control saltiness.
- Chicken broth. Use low-sodium broth or homemade stock so you can control seasoning. Start with about 2 cups and add more until the mixture is moist but not soupy.
- Shredded chicken. About 2 cups cooked, shredded chicken works well—use boneless skinless thighs, breasts, or rotisserie chicken.
- Eggs. Eggs help hold the dressing together. Add them after you’ve adjusted the seasoning and liquid to the desired consistency.
How To Make Southern Chicken and Dressing
- Cook the vegetables. Sauté onion, bell pepper, and celery in butter until softened, then add garlic and cook another minute. Let the mixture cool slightly.
- Combine ingredients. In a large bowl, combine crumbled cornbread, cubed stale bread, shredded chicken, cooked vegetables, cream of chicken soup, 2 cups chicken broth, and the spices. Stir gently until combined.
- Adjust texture and flavor. Add additional broth 1/4 cup at a time until the mixture is wet but not soupy—aim for a texture like thick oatmeal. Taste and adjust seasonings, then stir in beaten eggs.
- Bake. Transfer the mixture to a buttered 9×13-inch baking dish and bake at 350°F for 35–45 minutes, until golden and set in the center.
Variations and Substitutions
Customize your dressing with different mix-ins or proteins. Popular additions include:
- Smoked sausage
- Bacon
- Breakfast sausage
- Turkey
- Shrimp or crab meat
- Corn kernels
- Mushrooms
- Fresh thyme or rosemary
What Is the Difference Between Cornbread Dressing and Stuffing?
The primary difference is where it’s cooked: stuffing is typically cooked inside a bird, while dressing is baked separately in a dish. Regional language also varies—many Southerners call it “dressing,” while “stuffing” is more common in other parts of the country. Southern cornbread dressing tends to keep add-ins simple while maximizing comfort and flavor.
Frequently Asked Questions
Eggs give the dressing structure and help it hold together. You can omit them, but the finished casserole will be less sturdy. Some cooks report success substituting heavy cream to help bind the dressing, but eggs provide the most reliable results.
A mushy result is usually caused by too much broth or underbaking. Add broth gradually until the mixture is moist but not runny, and bake until the center is set.
Dry dressing often means not enough broth or overbaking. Aim for a thick, moist consistency before baking and remove the casserole once the center no longer jiggles and the edges are browned.
Make Ahead and Storing Instructions
You can assemble the dressing the night before, wrap it tightly, and refrigerate until ready to bake. Let it sit at room temperature for about 30 minutes before baking or add a bit of extra oven time if baking straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave.
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If you try this Southern Chicken and Dressing, please leave a star rating and a comment to let me know how it turned out. Thanks for visiting!
📖 Recipe
Southern Chicken and Dressing
An authentic Southern chicken and dressing made with buttermilk cornbread, shredded chicken, chicken broth, and lots of chopped vegetables. This comforting side is perfect for Thanksgiving.
Equipment
- Measuring cups and spoons
- Mixing bowls
- 9 x 13 baking dish
Ingredients
- 6 tablespoons unsalted butter, plus more for greasing pan
- 1 cup yellow onion, chopped
- 1 cup celery, chopped
- 1/2 cup green bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 recipe Classic Southern Buttermilk Cornbread, 1–2 days old, crumbled
- 5 slices stale white sandwich bread, cubed (include end pieces)
- 1 tablespoon ground sage
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4–1/2 teaspoon cayenne pepper (optional)
- 1 (10.5 oz) can cream of chicken soup
- 3–4 cups low-sodium chicken broth (start with 2 cups when combining)
- 2 cups cooked, shredded chicken (from about 4 boneless thighs or 2 breasts)
- 2 large eggs, beaten
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch baking dish and set aside.
- Melt butter in a skillet over medium-high heat. Add onion, bell pepper, and celery and cook 3–4 minutes until softened. Add garlic and cook 1 more minute. Remove from heat and let cool slightly.
- In a large bowl, combine crumbled cornbread, cubed sandwich bread, cooked vegetables, shredded chicken, cream of chicken soup, 2 cups chicken broth, and the spices. Stir gently until evenly combined.
- Add additional chicken broth 1/4 cup at a time until the mixture is moist but not runny—think thick oatmeal. Taste and adjust seasoning. Stir in beaten eggs.
- Transfer the mixture to the prepared baking dish and bake 35–45 minutes until golden and set in the center. Let cool about 15 minutes before serving.
Notes
- Use day-old cornbread and stale sandwich bread for the best texture. If needed, dry bread in a 225°F oven for about 45 minutes.
- Assemble the casserole the night before and refrigerate. Remove from fridge 30 minutes before baking or add a few extra minutes to the bake time.
- Store leftovers in an airtight container for up to 5 days. Reheat in the oven or microwave.
Nutrition (per serving)
Calories: 386 kcal | Carbohydrates: 34.2 g | Protein: 29.9 g | Fat: 13.7 g | Saturated Fat: 6.2 g | Cholesterol: 161 mg | Sodium: 745 mg | Fiber: 3.6 g | Sugar: 3.5 g