1. Can I make Southern Chicken and Dressing ahead of time?

Yes, you can prepare the dressing the day before. Simply assemble the dish, cover it tightly with plastic wrap, and store it in the refrigerator. When ready to bake, allow it to come to room temperature for about 30 minutes or bake it for a little longer if it’s chilled.

2. What’s the best bread to use for Southern Chicken and Dressing?

For the best texture, use stale white sandwich bread or cornbread. The bread should be dry enough to soak up the broth without becoming too soggy. If your bread is too fresh, dry it out in the oven at 225°F for about 45 minutes.

3. How do I prevent my dressing from being too dry or too wet?

The key is to add chicken broth gradually until the mixture reaches the consistency of thick oatmeal. If it feels too dry, add more broth until it’s moist but not soupy. If it becomes too wet, simply bake it a little longer to firm up the texture.

Southern Chicken and Dressing: A Soulful Southern Classic

Name: Southern Chicken and Dressing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 6 tablespoons unsalted butter (plus more for greasing pan); 1 cup yellow onion, chopped; 1 cup celery, chopped; ½ cup green bell pepper, seeded and chopped; 3 cloves garlic, minced; 1 recipe for Classic Southern Buttermilk Cornbread, crumbled (1-2 days old); 5 slices stale white sandwich bread, cubed; 1 tablespoon ground sage; 2 teaspoons poultry seasoning; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ – ½ teaspoon cayenne pepper; 1 can (10.5 oz) cream of chicken soup; 3 – 4 cups low sodium chicken broth; 2 cups cooked and shredded chicken (from 4 boneless, skinless chicken thighs or 2 chicken breasts); 2 large eggs, beaten

Description

Southern Chicken and Dressing is a comforting, flavorful dish made with homemade cornbread, shredded chicken, and a blend of savory vegetables and spices. It’s perfect for family gatherings, especially during the holidays like Thanksgiving.

Ingredients

Scale

6 tablespoons unsalted butter (plus more for greasing pan)
1 cup yellow onion, chopped
1 cup celery, chopped
½ cup green bell pepper, seeded and chopped
3 cloves garlic, minced
1 recipe for Classic Southern Buttermilk Cornbread, crumbled (1–2 days old)
5 slices stale white sandwich bread, cubed
1 tablespoon ground sage
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ – ½ teaspoon cayenne pepper
1 can (10.5 oz) cream of chicken soup
3 – 4 cups low sodium chicken broth
2 cups cooked and shredded chicken (from 4 boneless, skinless chicken thighs or 2 chicken breasts)
2 large eggs, beaten

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F and grease a 9×13 baking dish.
Melt the butter in a medium skillet over medium-high heat. Add the onion, bell pepper, and celery, and cook for 3-4 minutes until softened. Add the garlic and cook for another minute. Remove from heat and allow the veggies to cool.
In a large mixing bowl, combine the crumbled cornbread, cubed sandwich bread, cooked vegetables, shredded chicken, cream of chicken soup, chicken broth, and spices. Mix until well combined.
Add more chicken broth, ¼ cup at a time, until the dressing reaches a thick but moist consistency, similar to thick oatmeal. Taste and adjust seasoning if needed.
Stir in the beaten eggs.
Transfer the mixture into the prepared baking dish and bake for 35-45 minutes, until the top is golden and the center is set. Allow it to cool for 15 minutes before serving.

Notes

Use stale bread or cornbread for the best texture in your dressing.
If using fresh bread, bake it in the oven at 225°F for 45 minutes to dry it out.
To make ahead, prepare the dressing the night before and refrigerate until ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baked
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 386 kcal
Sugar: 3.5 g
Sodium: 745 mg
Fat: 13.7 g
Saturated Fat: 6.2 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 34.2 g
Fiber: 3.6 g
Protein: 29.9 g
Cholesterol: 161 mg