What is chicken and dressing?

Chicken and dressing is a classic Southern dish made by combining seasoned cornbread dressing with shredded cooked chicken. Unlike stuffing, which is typically cooked inside poultry, dressing is baked separately in a casserole dish. The cornbread soaks up savory broth, sometimes enhanced with cream of chicken soup , and is loaded with onions, celery, sage, and spices. It's a comfort food staple, especially around Thanksgiving and Christmas.

What is meant by chicken dressing?

“Chicken dressing” is a shorter term that generally refers to the same dish— chicken and dressing . The term “dressing” in this context means a savory bread-based casserole, not a sauce or salad topping. When people say "chicken dressing," they often mean cornbread dressing that includes shredded chicken mixed right into the dish. It's hearty enough to serve as a main course and rich in flavor from both the poultry and herbs.

Do you put cream of chicken in dressing?

Yes, many Southern-style chicken and dressing recipes include cream of chicken soup as an optional ingredient. It adds moisture and richness, helping bind the ingredients while delivering deep, comforting flavor. While not a must-have, it’s a shortcut that elevates texture—especially if you like a creamier, more cohesive dressing. You can also substitute it with a homemade roux-based sauce or a dairy-free alternative.

What dressing for chicken salad?

Though unrelated to the casserole dish, when people ask about dressing for chicken salad , they typically mean creamy blends like: Mayonnaise-based dressings Greek yogurt with lemon and dill Vinaigrettes with olive oil and mustard Unlike chicken and dressing , which is baked and savory, chicken salad dressing is used cold and often paired with greens, sandwiches, or crackers. Learn more about what makes sauces and dressings unique in our guide on What is the Chick fil A Sauce? (Ingredients, Flavor, Uses) .

Why do they call it dressing?

The term “dressing” came into popular use in the American South as a polite alternative to “stuffing,” especially during the Victorian era. Over time, dressing came to mean a standalone casserole dish made of cornbread and other savory add-ins. When chicken was added, chicken and dressing became a complete, hearty entrée. The name stuck—and now it's one of the South’s most cherished comfort meals.

What is the difference between sauce and dressing?

In culinary terms, sauce is a cooked liquid used to enhance flavor and moisture in hot dishes, while dressing is often a cold or room-temperature mixture used in salads or as a topping. But in the South, “dressing” means something entirely different—it refers to a cornbread-based casserole like chicken and dressing , not a liquid at all. So, context matters! While sauce is poured, dressing is baked—and deliciously so.

Chicken and Dressing – The Best Comfort Food Classic You Need (2025 Guide)

Name: Southern Chicken and Dressing
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: 6–8 cups crumbled cornbread (preferably 1-day old); 3 cups shredded cooked chicken (boiled or roasted); 1 medium onion, diced; 2 stalks celery, diced; ½ cup (1 stick) butter; 2 large eggs, beaten; 3–4 cups chicken broth (as needed); 1 can (10.5 oz) cream of chicken soup (optional); 1 tbsp dried sage; 1 tsp poultry seasoning; Salt and pepper, to taste

Southern Chicken and Dressing

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A classic Southern-style chicken and dressing recipe made with crumbled cornbread, tender shredded chicken, savory herbs, and a rich homemade broth. Perfect for holidays, Sunday dinners, and cozy gatherings.

Author: Amelia
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dinner, Holiday Recipes, Casserole
Method: Baking, Casserole
Cuisine: Southern, American
Diet: Gluten Free

Ingredients

6–8 cups crumbled cornbread (preferably 1-day old)
3 cups shredded cooked chicken (boiled or roasted)
1 medium onion, diced
2 stalks celery, diced
½ cup (1 stick) butter
2 large eggs, beaten
3–4 cups chicken broth (as needed)
1 can (10.5 oz) cream of chicken soup (optional)
1 tbsp dried sage
1 tsp poultry seasoning
Salt and pepper, to taste

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13” baking dish.
In a skillet, melt butter over medium heat. Sauté the diced onion and celery until soft (about 5 minutes).
In a large mixing bowl, combine crumbled cornbread, shredded chicken, sautéed vegetables, sage, poultry seasoning, salt, and pepper.
Add the cream of chicken soup if using. Mix well.
Beat the eggs and add them to the mixture. Gradually pour in chicken broth until the mixture is moist but not overly soupy.
Transfer the mixture into the prepared baking dish.
Bake uncovered for 45–55 minutes or until the top is golden brown and slightly crispy.
Let rest for 10 minutes before serving.

Notes

You can prepare this dish up to 24 hours in advance, covered in the fridge.
To freeze, assemble and freeze before baking for up to 3 months. Thaw overnight before baking.
Use a rotisserie chicken for quicker prep.

Find it online: https://recipesbyamelia.com/chicken-and-dressing/