Do you put cream of chicken in cornbread dressing?

Yes, many Southern cooks add cream of chicken soup to create a creamier, more cohesive texture. It adds flavor and moisture, especially when paired with shredded chicken and broth.

What ingredients go in cornbread dressing?

Essential ingredients include cornbread, shredded chicken, eggs, broth, onion, celery, butter, and seasonings like sage and thyme. Optional add-ins include cream of chicken soup, garlic, and parsley.

What is the difference between cornbread dressing and stuffing?

Stuffing is traditionally cooked inside a bird, while dressing is baked separately. Cornbread dressing specifically uses crumbled cornbread as its base, giving it a unique texture and flavor.

Does cornbread have to be stale for dressing?

Yes, slightly stale or day-old cornbread works best. It absorbs moisture without becoming mushy, helping your dressing hold together better during baking.

Why is my cornbread dressing bland?

Lack of seasoning is the top culprit. Be sure to include herbs like sage and thyme, sautéed aromatics, and taste the mixture before baking to adjust salt and pepper levels.

Can I substitute milk for heavy cream in cornbread?

Definitely. Whole milk, evaporated milk, or plant-based alternatives can replace heavy cream. Just keep in mind that texture may vary, so adjust broth and eggs accordingly.

Cornbread Dressing with Chicken – 7 Secrets to the Best Ever!

Name: Cornbread Dressing with Chicken – Southern Classic Made Easy
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 4 cups crumbled cornbread (preferably day-old); 2 cups cooked shredded chicken (thighs or breast); 1 ½ to 2 cups chicken broth (start with less and adjust); 2 large eggs, beaten; 1/2 cup unsalted butter, melted; 1/2 cup diced celery; 1/2 cup diced yellow onion; 1 teaspoon rubbed sage; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1/2 teaspoon salt (or to taste); Optional: 1 can cream of chicken soup (for extra creaminess)

Description

This rich and flavorful cornbread dressing with chicken is the ultimate Southern comfort dish. Perfect for holidays or cozy family dinners, it’s moist, savory, and simple to prepare.

Ingredients

Scale

4 cups crumbled cornbread (preferably day-old)
2 cups cooked shredded chicken (thighs or breast)
1 ½ to 2 cups chicken broth (start with less and adjust)
2 large eggs, beaten
1/2 cup unsalted butter, melted
1/2 cup diced celery
1/2 cup diced yellow onion
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
Optional: 1 can cream of chicken soup (for extra creaminess)

Instructions

Preheat your oven to 350°F (175°C).
Sauté the celery and onion in the melted butter until soft and fragrant (about 5–7 minutes).
In a large mixing bowl, combine the crumbled cornbread, shredded chicken, sautéed veggies, eggs, sage, thyme, pepper, and salt.
Gradually add broth and stir until the mixture is moist but not soupy. If using, stir in cream of chicken soup.
Taste and adjust seasoning as needed.
Transfer mixture to a greased 9×13-inch baking dish.
Bake uncovered for 35–40 minutes, until the top is golden brown and edges are crispy.
Let rest for 5–10 minutes before serving.

Notes

You can use leftover rotisserie chicken to save time.
For gluten-free, use certified gluten-free cornbread and broth.
To freeze: let cool completely, wrap tightly, and store for up to 3 months.
Reheat with a splash of broth to restore moisture.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dinner, Side Dish, Holiday
Method: Baking
Cuisine: Southern, American

Keywords: cornbread dressing with chicken, Southern dressing, chicken and cornbread bake, holiday dressing, Thanksgiving side dish