Southern Style Chicken and Dressing
A delicious Cornbread Dressing that has been served in our home for the past 40 years. This dressing will feed a crowd and will have everyone coming back for seconds.
Servings Prep Time
10-12 or more 30minutes
Cook Time
45-1 hour
Servings Prep Time
10-12 or more 30minutes
Cook Time
45-1 hour
Ingredients
Cornbread
Chicken and Dressing
Instructions
Cornbread
  1. Preheat oven to 425 degrees. Grease a cast iron skillet or baking pan with oil and place in the oven to heat. Meanwhile, mix up the cornbread batter. Beat egg in a medium bowl. Add cornmeal mix, buttermilk, and oil. Stir well. Pour batter into heated skillet and place back in the oven. Cook for about 25 minutes or until golden brown on the top. Remove from the oven and turn out onto a plate to cool. You will need to make 2 pans of cornbread. Set Aside.
Chicken and Dressing
  1. While the cornbread is baking, boil the chicken.
  2. Boil 1 package chicken thighs (about 10) or 1 package of chicken breast (about 6) until tender. Cool, skin, debone and chop. Save broth.
  3. Crumble cornbread in a large pan or bowl. I use 2 bowls because there is so much to mix up.
  4. Add: 1 large chopped onion, 1 stick melted butter, 1 can cream of mushroom soup, 6 beaten eggs, 1 1/2 cups milk, chopped chicken. Pour enough broth to make the mixture thin. You don’t want it too soupy, but you do want it thin. I usually use close to 2 quarts.
  5. Salt and Pepper to taste.
  6. Pour into 1 or 2 casserole dishes and bake at 450 degrees until brown on top, about 45 min to 1 hour. If you are cooking this in one pan, it may take up to an hour. Just keep a check on it and when the top begins to brown remove from the oven and allow to sit about 10-15 minutes before serving.